You are here

Valencian Paella

GialloZafferano's picture
today we'll be making together the paella, a rice-based single course typical of Spain. The paella takes its name from the frying pan in which it is cooked and what we suggest today is the Valencian version, which is made of chicken, rabbit and large white beans, typical of that region
  White beans 200 Gram (large white beans already boiled)
  Chicken 400 Gram
  Rabbit 400 Gram
  Powdered saffron 10 Gram
  Paprika 1 Teaspoon (sweet paprika)
  Chili pepper 1⁄2 Teaspoon
  Tomato puree 1 Cup (16 tbs)
  Extra virgin olive oil 8 Tablespoon
  Salt 1 Pinch
  Snow peas 150 Gram
  Red pepper 150 Gram
  Chicken broth 2 1⁄2 Pint
  Arborio rice/Japonica rice 400 Gram

Let's see together how to prepare the Valencian paella:
In our paella I've put the oil and the salt, and I've added the chicken and the rabbit. Now brown all the meat pieces for at least 10-15 minutes on a medium flame.
10-15 min -- medium heat
Once the chicken has browned, add the snow peas cut into thirds and the sliced red peppers... Stir and let them brown for 10 minutes more.
Well, now add the white beans... the tomato puree... stir quickly, then àdd the spices, all together... and blend everything well.
Now it's time to add the broth, 2 ½ pints as I said before; that's because in the paella recipe the ratio of rice to cooking liquid is 1 to 3, that is for every portion of rice you need 3 times as much liquid; in this case we have 14 oz of rice, so we'll use about 42 oz of liquid, that is 2 ½ pints. So, add the chicken or vegetable broth, and as soon as it comes to a boil, add also the rice.
As you can see the broth is boiling; before adding the rice, taste it to see if it's sapid enough, and add salt if nècessàry; now it's time to add the rice, which can be of either the arborio or the japonica variety. The rice should cook on a high flame for about 7-8 minutes, and on a medium flame for the remaining 10 minutes. 
So, add the rice... spread it evenly into the frying pan, then let it alone and cook everything on a medium flame, as we said before, for the last 10 minutes, never covering the pan.
7-8 min -- high heat
After the first 8 minutes on a high flame, lower the heat... and let everything cook for 10 minutes more, until the rice has dried out.
10 min -- medium heat
This is our beautiful Valencian paella! In order to check the right cooking time, you should move some of the rice aside in the centre of the pan and check if the bottom is dry, then let it rest for a couple of minutes, before serving.

Recipe Summary

Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4502 Calories from Fat 1625

% Daily Value*

Total Fat 177 g272.2%

Saturated Fat 24.8 g123.9%

Trans Fat 0 g

Cholesterol 592 mg197.3%

Sodium 3855.4 mg160.6%

Total Carbohydrates 481 g160.3%

Dietary Fiber 44 g176.1%

Sugars 58 g

Protein 232 g463.2%

Vitamin A 211.8% Vitamin C 538.5%

Calcium 70.8% Iron 260.7%

*Based on a 2000 Calorie diet

Valencian Paella Recipe Video