Paella Valenciana

Paella valenciana is the traditional paella of the valencia region believed to be the original recipe and consists of round grain rice bajoqueta and tavella varieties of green beans rabbit chicken sometimes duck garrofó a variety of lima or butter bean and optionally snails.

Paella valenciana. Its trademark soccarat that crunchy layer of rice at the base of the pan infuses the saffron rice with a caramelised flavour. Nowadays you can find paellas made with all sorts of ingredients but the traditional authentic one is called paella valenciana. 3 4 chicken cut into pieces. The slow undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize.

2 cups olive oil. David kamen epicurious september 2012 the culinary institute of america. Paella is a one pan wonder. Get paella valenciana recipe from food network.

There are as many versions of paella as there are cooks in spain but paella valenciana is the traditional version of valencia s signature rice dish including rabbit chicken and snails. This recipe is part of the epicurious online. Someone told you to add a bit of lemon juice over it before eating the paella and i agree it makes the flavour more intense but the acid of the lemon combined with the carbohydrates of the rice makes your digestion difficult. A real paella valenciana is made with chicken and rabbit and often snails spiced with smoky sweet paprika and a few strands of golden saffron.

Valencia is a region on the mediterranean coast of spain which is known for its rice dishes. And best of all is the socarrat. The real paella valenciana doesn t have green peas but you can add when its the season artichoke in quarters.