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 sénia, albufera 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
- Pimiento choricero (optional) extra punch of flavor
- PImentón de la Vera

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

450 g bomba, albufera or sénia rice
2 litre of vegetable and chicken / meat broth (optional) extra punch of flavor
200g. chopped tomatos (fresh or canned)
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 pimiento choricero (optional)

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

---

PREPARATION (EN) 80 minutes

STEP 1: la base / sofrito
In a pot, heat the broth with x3 parts of water (100ºC). You will need a total of 2 litre broth for a quantity of 450g of rice.
In a paella pan with the olive oil you have to cook the meat (very well done) at mid-high power, it will take 20-25 minutes. Add some salt.
Then add the green beans and cook 5 minutes.
Add the tomatos, the pimiento choricero and the pimentón de la Vera. Stir very well and cook 10 minutes until tomatos are very dry.
Add the garrofó beans.

STEP 2: el caldo
At maximum power, add the 2 L. broth and stir well to stick off the vegetables and all the flavour from the bottom of the pan.
After 3-4 minutes, at max power, should be boiling, then add the saffron and mix well.
Cook in boiling water at least 10 minutes, so the flavors mix well with the broth.

STEP 3: el arroz
Add the rice and spread well over the whole surface.
Get your timer and set 18 minutes NOW.
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.
Add some fresh rosemary if you'd like the aromatic touch.
Then raise the power to 100% for 3 minutes and then turn it off.

STEP 4: reposo
Leave 8 more minutes to settle the rice. You can cover it if it's cold outside, but don't really need to do it.

Ready to eat!!

BUEN PROVECHO!! 🤘🏻🥘

INGRÉDIENTS PAELLA