Paella Valenciana (Tradicional Valencian Paella). Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. This one is the most traditional Valencian Paella recipe.

A truly traditional Valencian paella recipe would include rabbit and snails in addition to the chicken but I couldn't find rabbit - and I didn't want to find snails - so those two ingredients have been omitted. Traditional Paella Valenciana also includes a third kind of bean. Recipe of the authentic Valencian paella. You can have Paella Valenciana (Tradicional Valencian Paella) using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of Paella Valenciana (Tradicional Valencian Paella)

1. Prepare 500 g of Valencian Paella Rice (Arroz Bomba).
2. You need 2 Tbsp of Olive Oil.
3. Prepare 1 L of chicken stock.
4. Prepare 500 g of chicken thighs chopped into small pieces.
5. It's 2 of large ripe tomatoes grated.
6. You need 2 Cloves of Garlic finley chopped.
7. Prepare Pinch of Saffron.
8. Prepare Bunch of rosemary.
9. You need 100 g of Fine green beans finely cut.
10. Prepare 1 of lemon cut into wedges.
11. Prepare 1 Tbsp of paprika.
12. Prepare 1 Tsp of smoked paprika.

Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella Valenciana. I love this dish but I prefer not to use.

Paella Valenciana (Tradicional Valencian Paella) instructions

1. On a paella dish or in a large pan, heat up the olive oil to a medium high heat. Fry the chicken until well browned and caramelised..
2. Add the garlic and fry for a minute or two..
3. Add the grated tomato and cook down until it becomes thick and coats all the chicken..
4. Next add the green beans and fry for a few minutes untill the start to take some colour..
5. At this point, you can add the rice and fry for a few minutes..
6. Add the paprika's and the saffron..
7. Now add the chicken stock. Taste and season well with salt. Add more salt than you think you will need as the rice will reduce reduce the saltiness of the stock..
8. Add the rosemary and bring to the boil and then reduce the heat to minimum..
9. From now on don't touch it. Stand by it for the next 15 to 20 minutes. Remove the rosemary and keep cooking untill the rice is cooked through and you start to smell burning coming from the center of the pan. This is normal and you want it as this is what we call sucrado. It's one of the distinguishing factors of traditional paella..
10. At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil..
11. Rest for 15 to 20 minutes..
12. Garnish with the lemon wedges and serve..

Traditional Paella Valenciana is a great dish to share with family and friends! It was traditionally cooked outside on an open fire using orange or pine wood. I can imagine families & friends having a good time, all chatting away while waiting for it to be cooked. Discover here the authentic Paella Valenciana. Paella is a traditional rice dish.