PAELLA VALENCIANA
No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
- Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
- Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
- Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
- Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.
PAELLA VALENCIA
Steps:
- To make Paella Valencia: Preheat oven to 475 degrees F. In a cold saute pan, add oil, clams, chorizo and chicken. Cover and place on high heat until clams pop, add garlic, remaining seafood and vegetables. Deglaze with white wine. Add rice and paella base, bring to a boil and place in preheated oven for 15 to 17 minutes to cook and reduce.
- To make arborio rice: Heat butter in saucepan over medium-high heat. When light brown and foamy add onions and saute until translucent. Add rice, bay leaf and lemon and cook, continuously stirring for 5 minutes to color. Add salt and white wine, bring to a boil and continue stirring. Gradually add water, 1 cup at a time while stirring, until rice yields a creamy porridge yet very "al dente" consistency.
- To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook 5 minutes more, add wine, tomatoes and juice, salt, roasted peppers and stock. Bring to a boil, reduce to a simmer and cook 30 minutes, season and reserve.
PAELLA VALENCIANA
Steps:
- Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
- Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
- For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
- Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.
More about "paella valencia recipes"
PAELLA VALENCIA RECIPE | MYRECIPES
Aug 20, 2007 Place shrimp in a medium bowl. Add chorizo to pan, and cook for 1 minute or until browned. Add chorizo to bowl. Sprinkle chicken with 1/4 …
From myrecipes.com
4.7/5 (14)Calories 304 per servingServings 6
From myrecipes.com
4.7/5 (14)Calories 304 per servingServings 6
PAELLA RECIPES - PAELLA FROM VALENCIA
Original paella recipe from Valencia, tricks, and all the equipment in www.originalpaella.com, paella pans, paella burners, paella ingredients and much more, enjoy it! Search. Best dating sites for over 50 Many local …
From paellafromvalencia.com
From paellafromvalencia.com
VALENCIAN PAELLA RECIPE - LA BIBLE DE LA PAELLA
This is the recipe of the original, traditional, authentic paella: the Valencian one, which is cooked with an ingredient list protected by a P.D.O ( a “Denominación de Origen” : a seal of quality for the protection of the local know-how) since the …
From the-paella.com
From the-paella.com
PAELLA VALENCIANA RECIPE -THE TRADITIONAL PAELLA …
Apr 28, 2021 Heat up the paella, add the oil and when it gets quite warm, add the meat (chicken and rabbit, cut into small pieces). Sauté it over low heat until the meat is sealed and golden. The next step is to add the tomatoes (peeled …
From spainfoodsherpas.com
From spainfoodsherpas.com
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
May 11, 2021 Steps 1-2: Put your paella pan on medium-high heat and add the olive oil. Then sprinkle all of the salt in a circle towards the edge of the pan. This will keep the oil from splattering too much. Now add all of the meat (the …
From spanishsabores.com
From spanishsabores.com
VALENCIAN PAELLA | THE MOST FAMOUS SPANISH PAELLA
Prepare the meat for this Valencian Paella. Chop the rabbit and chicken if the butcher has not already done so. Then season with 2 teaspoons of salt and black pepper. Next, heat the oil in …
From paellarecipes.org
Estimated Reading Time 3 mins
From paellarecipes.org
Estimated Reading Time 3 mins
PAELLA VALENCIA — JOSE GARCES
Mar 26, 2021 Pour in the saffron broth. The quantity should be about a 2-to-1 ratio of broth to rice. Add piquillo peppers, fresh peas, and olives, and let the broth come up to a simmer on …
From chefgarces.com
From chefgarces.com
PAELLA VALENCIA : RECIPES - COOKING CHANNEL RECIPE
To make paella base: Heat oil in a stock pot, when just smoking, add garlic and ginger. Toast lightly, add onions and cook for 15 minutes until translucent. Add saffron and paprika and cook …
From cookingchanneltv.com
From cookingchanneltv.com
PAELLA, VALENCIA STYLE RECIPE - LOS ANGELES TIMES
Apr 11, 2001 Cut the chicken thighs in half along the bone, making 4 pieces. Lightly salt the chicken, rabbit and duck. 4. Place a 14-inch paella pan on the fire and heat the oil over …
From latimes.com
From latimes.com
VALENCIAN PAELLA RECIPE - THE DARING GOURMET
Mar 23, 2016 Transfer the chicken to a plate. Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple of …
From daringgourmet.com
From daringgourmet.com
ORIGINAL VALENCIAN PAELLA - TRADITIONAL MEDITTERANEAN RECIPE
Instructions. Chop the chicken and rabbit meat into pieces. Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit. Sauté the meat until it is lightly browned and …
From iberflavours.com
From iberflavours.com
PAELLA VALENCIA/PAELLA VALENCIANA – AUTHENTIC PAELLA RECIPE
P otentially one of the most misunderstood Spanish recipes of all time, Paella Valencia (or Paella Valenciana as it’s known in the region and throughout Spain and Valencia) is an …
From thespanishradish.com
From thespanishradish.com
VALENCIAN PAELLA RECIPE (PAELLA VALENCIANA) - THE SPRUCE EATS
May 29, 2021 Place the pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat. When hot, sauté the onion, garlic, and tomatoes in the olive oil. Add olive oil …
From thespruceeats.com
From thespruceeats.com
A PAELLA COOKING CLASS IN VALENCIA - REVIEW & RECIPE - SPEND LIFE …
Aug 30, 2022 Cut the meat, without seasoning, into 50-60g/2-2.5oz pieces. 2. Chop the wide beans (ferradura), into bite-sized pieces, peel the lima and white beans (garrofón) and grate …
From spendlifetraveling.com
From spendlifetraveling.com
TRADITIONAL VALENCIAN PAELLA RECIPE | TRADITIONAL FOOD
Heat the oil over a low flame in the paella pan (wide and shallow receptacle). Next, sauté the chicken and rabbit for around 5 minutes. Then add the freshly chopped vegetables, beans, …
From visitvalencia.com
From visitvalencia.com
17 TYPES OF RICE (DIFFERENT KINDS) - INSANELY GOOD
Nov 08, 2022 10. Bomba. Bomba rice is known for being able to absorb a good amount of liquid without getting sticky. This grain is short and pearly white. Unlike glutinous rice, bomba rice is …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
PAELLA VALENCIANA - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
Apr 23, 2019 The dish paella is said to be a perfect union between 2 cultures from Spain: the Romans, for the pan and the Arab that brought rice. The first documented recipe of paella …
From 196flavors.com
From 196flavors.com
You'll also love