If the hall of gastronomic horrors were made, several examples of how paella should NOT be made would surely appear. Years go by and there are chefs who strive to make it fatter, gastronomic experiences that often do not match the paella rice they have to use. This is not just skating of foodies or brothers-in-law who believe they know everything, Personalities such as Jamie Oliver and his sausage paella or the beloved Robin Food who tried to parody the failures with a paella of asparagus and peppers and did not leave Nothing good. Ladies and gentlemen, there is only one paella and everything else is and will be rice with things. Here you can know all the variety of rice for paella that we have in our online store.
For the Gastronomic Spain team the ingredients that Valencian paella has are the following:
. Paella rice Denomination of Origin Valencia. Preferably Dacsa rice
. Virgin Olive Oil
. Saffron
. Paprika
. Chicken thighs
. Rabbit
. Garrofón
. Green bean
. Fresh tomato
. ground water
. Rosemary
. Food coloring
. Snails
. Artichokes
Paella elaboration:
Paella is a typical Valencian dish that has been extended to all Valencian homes. It can be done by gas fire or with firewood. In summer it is more common to do it outdoors, but the rest of the year, it is usually done indoors. There are gas adapters, which extend the surface of the fire and allow paellas of up to 70 centimeters in diameter to be cooked at home.
Once we start cooking the Valencian paella, nothing is going to be removed from the paella pan. We will calculate the cooking of each ingredient and we will add them in this order.
Initially we will put plenty of oil in the paella pan, when it has taken a temperature we will add the previously chopped rabbit and chicken. The fire is going to be medium and we are going to be careful that all the pieces are fried well equally. We will let them fry until they are well browned on the outside and the skin is crispy. Once the rabbit and the chicken is well fried we will place them on the edges of the paella pan, which is the least hot area.
Then we add the garrofón and the green bean. We let them fry well. If you want to put the artichokes or snails, this would be the time to add them. In our case, we do it without them.
We will finish the frying of the ingredients by finally adding the grated tomato. In this case we mix it well with all the ingredients and let it reduce. Together with the tomato we also add the sweet paprika. We add it now, because being in contact with the water of the tomato, it will not burn, and will transmit much better flavor.
Now is the time to add water. We will put the water until the screws of the paella pan and we will also add several sprigs of fresh rosemary, saffron, food coloring in its defect and salt. We will let it cook slowly and wait about 5 – 10 minutes after it starts to boil gently.
In the last step, we will add the paella rice. Usually 1 cup of rice is added for every 3 cups of water. But this rule is not entirely true, since it depends on the rice you use and the part of the world where you are. The hardness of the water will make the paella rice cook sooner or later. This is something that you will master when you take several paellas in that same place. Initially I would use a Bomba paella rice, which although it is more expensive, it will not happen if you put more water than normal. When you master this dish well, I would use a Senia paella rice, since it absorbs the flavor much better, the problem is that it can be passed.
In the last minutes of cooking, raise the temperature of the fire, in this way we will get the famous socarra, which is the roasted rice that sticks to the paella pan. Delicious
If you want to make the best Valencian paella for your friends and family abroad, buy paella rice at Gastronomic Spain. You can also find all the ingredients you need and even paella pans. Buy Spanish food online at Gastronomic Spain and eat like in Spain.
