La vraie paella valencienne

LA PAELLA
VALENCIANA

​ne contient
ni chorizo
ni fruits de mer

​

THE RICE / LE RIZ / EL ARROZ / DER REIS BOMBA

Rice dishes are becoming more popular on menus, there are myriad different varieties in the stores and numerous recipes available because, as adepts of the culinary arts know well, rice “goes with everything”.
It is unanimous: rice is in fashion and is making a comeback. Paella is now partnered by creamy rice, soupy rice dishes and risottos, and, it must be said, few of these dishes are cooked slowly any more, as the rice is toasted in butter to combine flavours.

The Senia and Bahía varieties have a composition that guarantees a creamy texture in the cooked grain, and complete absorption of flavors.
The Bomba variety gives grains that do not stick together after cooking, with a good consistency and complete absorption of flavors.
Arborio might be suitable for paella, but we don't recommend it as the absorption time is very important.

The Valencian Community has several natural wetlands (the largest being the Albufera) which have the right soil, floodability conditions and climate for rice production. On either side of the Júcar river and in the surroundings of the Albufera, soils are limey (30-50% carbonate), clayey, poor in organic matter and with a pH of 8-8.3.
The terrain is strong and not very permeable and offers ideal physical conditions for rice cultivation. The temperature, light and relative humidity of the production area are also optimal for rice cultivation, as shown in agronomic studies.

How to cook a perfect Spanish authentic paella valenciana recipe at home, electric stove suitable (vitro)

Specific ingredients you must have to succeed:
​
- Natural saffron thread
- Extra virgin olive oil
- Salmorreta (optional) extra punch of flavour
- PImentón de la Vera
- Meat and vegetable broth

INGREDIENTS (4-5 servings) - WHAT YOU NEED 
👀👇🏻

450 g bomba rice
1,5 litre of vegetable and chicken / meat broth
1 big onion (optional, chopped)
2 garlic cloves (peeled, not sliced)
3 big red tomatoes
300g. of green beans
​100g. of garrofó white beans (optional)
5 artichokes (optional)
800g. of fresh chicken
400g. of fresh rabbit (optional)
0,5g. of natural saffron
30g. of salmorreta seasoning (optional)

150ml extra virgin olive oil EVOO
Pimentón de la Vera (mild)
Salt

---

PREPARATION (EN)
In a pot, heat the broth with x3 parts of water (100ºC).
In a paella pan with the olive oil you have to cook the meat (well done) at mid-high power and reserve it in a plate, it will take 12-15 minutes.
Then add the onions and garlic, cook well in the flavoured olive oil.
Add some salt and the chopped tomatoes. Stir and cook well until the vegetables leave all the juice.
​
Add the salmorreta and pimentón, stir well during 2 minutes and add the garrofó beans.
Add the 1,5 L. broth and stir to stick off the vegetables and flavour from the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Add the rice and spread well over the whole surface.
Leave it at max power for 6 minutes. Then lower the power to 60% and leave 8 more minutes.
After that the rice should have absorbed 90% of the broth.
Put the chicken back over the rice, also some rosemary if you'd like the touch.
Then raise the power to 100% for 3 minutes and then turn it off.
Put a cloth over the pan and leave 8 more minutes to settle the rice.

Ready to eat!!

BUEN PROVECHO!! 🤘🏻🥘

INGRÉDIENTS PAELLA