How to make a ORIGINAL PAELLA VALENCIANA from Valencia Spain
By way of guidance the paella exposed is 15 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 800 grams meat (chicken or chicken and rabbit)
- 400 grams broad beans
- 150 grams lima beans
- 1 ripe tomato
- 400 grams rice
- 8 tablespoonful oil, Water
- 1 little tablespoonful paprika
- A pinch of saffron otherwise saffron dye
- 300 grams snails
- Rosemary (add during the last five minutes of cooking rice)
VEGETABLES WAITING FOR THEIR GLORY'S TIME
Broad beans and lima beans are the basis of the paella as far as vegetables is concerned, It's better fresh, but there is also the possibility of frozen or dried as in the case of the lima bean
Artichoke is a season's vegetable. We can add if we find. A trick! Salt water and a piece of lemon to avoid to turn black.
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered, it also adds some salt and light the fire!
When the oil is hot, add the chicken, start to fry, stir with a large spoon until getting done in a uniform way.
SEASON AND COOK, COOK, COOK!
Add some salt, the amount will go to taste, but paella has its high salt speck. you should keep taste during the process. At this point add some saffron. although you can add just before adding the water, stir for mixing.
Strong heat to start to boil, cook about 30-40 minutes before adding the rice, this will depend on the strength of the fire, the goal is to let ingredients leave all their goodness in the broth. As well as broth concentrates because it lost water during this process.
WE ADD SOME RICE! BEGIN TO COUNT THE 20 MINUTES
As a reference serve the handles' screws the paella, "caballón"'s technique is the most widespread on paella's masters. It consists of dividing in two parts the paella pan with the rice, then with a spoon spread uniformely. Time is very important, cook rice between 18-20 minutes, if we use more time the grain rice will open and give you a pasta's feeling, and less time will make the grain is undercooked and too much hard .
SMELL VERY WELL !!
Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa, keys:
After 15 minutes of cooking rice, paella should start to dry (photo left) this will also produce the coveted "rosetxat" that will be achieved with practice and technical knowledge. Technically the amount of water that is capable of absorbing rice is twice its volume, example rice-1kg 2 liters of water(2,5 in bomba varieties), but significantly affects the thermal process removing water depending on their potency.