Valencian Paella: A Culinary Masterpiece from Spain's Mediterranean Coast

Recipiente para hacer la paella.

Valencian paella is an iconic dish from the Valencian Community, with a rich history dating back to the 18th century. This comprehensive guide will walk you through preparing this delectable dish, complete with precise measurements and cooking times.

The Origins of Valencian Paella.

The roots of Valencian paella can be traced to the 18th century when rice production in the Valencian Community significantly increased. Despite the prohibition of rice cultivation following the expulsion of the Moors from the Iberian Peninsula, Valencians persisted in growing this staple crop. By the 19th century, paella had evolved into the beloved dish we know today.

The term "paella" derives from the wide, shallow pan in which it's cooked. Using the right-sized paella pan is crucial for even cooking and achieving the characteristic socarrat (crispy bottom layer).

Authentic Valencian Paella Ingredients.

To settle debates about ingredients, the "Wikipaella" association has defined the essential components of an authentic Valencian paella. Wikipaella is a non-profit cultural organization comprised of individuals and both public and private entities. It serves as a resource for defining, promoting, and preserving the classic rice dishes of the Valencian Community, both within Spain and internationally.

Core Ingredients:

• Garrofón (large white beans)

• Tomato

• Ferradura green beans (flat green beans)

• Chicken

• Rabbit

• Salt

• Extra virgin olive oil

• Round grain rice

• Water

• Saffron

Preparing Valencian Paella: A Step-by-Step Guide

Ingredients for 3 Servings:

• 400g chicken

• 300g rabbit

• 100g ferradura green beans

• 100g roget beans

• 80g garrofón (large white beans)

• 90ml extra virgin olive oil (30ml per person)

• 300g round grain rice (100g per person)

• 1 large grated tomato

• Saffron threads

• 1.5 liters of water (0.5 liters per person)

• Salt to taste

Instructions:

1. Preparation:

   • Cut the meat into small pieces and season with salt.

   • Trim the green beans and grate the tomato.

   • Soak saffron threads in a small amount of water.

2. Cooking Process:

   • Heat oil in the paella pan and add a pinch of salt around the edges to prevent burning.

   • Brown the meat over medium heat until golden.

   • Set aside the meat and sauté the vegetables for 2-3 minutes.

   • Add grated tomato and cook for about 2 minutes.

   • Pour in water and a pinch of salt. Once boiling, cook for exactly 20 minutes.

   • Taste and adjust seasoning if necessary.

   • Add rice and saffron in a cross pattern, distributing evenly. Do not stir the rice after this point.

   • Cook on high heat for 10 minutes, then reduce to low heat for 5 minutes.

3. Finishing Touches:

   • Increase heat to maximum to dry the rice and create the socarrat, moving the pan to distribute heat evenly. This process takes 1-3 minutes.

   • Let the paella rest for 5-10 minutes before serving.

Expert Tips and Tricks:

• Perfect Socarrat: Add a drizzle of oil when the rice has absorbed all the broth to achieve an ideal socarrat. This technique is more common in seafood paellas, which have less natural fat than meat versions.

• Ingredient Substitutions: If certain ingredients are unavailable, use similar substitutes without altering the essence of the recipe.

• Water Quality: Use hard water, preferably from Valencia taps, for ideal cooking results.

• Altitude Adjustments: Cooking times may vary based on your altitude above sea level. Refer to the cooking adjustment table below.

Paella Pan Sizes:

• 30 cm: 2-3 servings

• 40 cm: 8 servings

• 50 cm: 13 servings

• 55 cm: 16 servings

• 60 cm: 20 servings

• 70 cm: 30 servings

• 80 cm: 40 servings

Cooking Adjustments Based on Altitude:

• Sea level: 100g rice per person, 500ml water, 10 minutes high heat, 5 minutes low heat, 2-3 minutes high heat to dry.

• 300 meters: 100g rice per person, 533ml water, 10 minutes high heat, 6 minutes low heat, 2-3 minutes high heat to dry.

• 670 meters: 100g rice per person, 584ml water, 10 minutes high heat, 7.5 minutes low heat, 2-3 minutes high heat to dry.

• 1000 meters: 100g rice per person, 616ml water, 10 minutes high heat, 8.5 minutes low heat, 2-3 minutes high heat to dry.

Ingredients to Avoid:

• Onion

• Bell pepper

• Curry

• Sausages

• Chorizo

• Ribs

While there are no truly "forbidden" ingredients in cooking, and you can prepare rice dishes with various ingredients to create delicious meals, it's important to note that not all rice dishes can be called "paella" or presented as such. Authentic Valencian paella is a culinary treasure with carefully selected ingredients that are part of a centuries-old tradition. Just as you wouldn't add blood sausage to a Neapolitan pizza and market it as typical of Naples, or serve a dish with round rice, olive oil, rabbit, red wine, soy sauce, and artichokes as authentic Chinese cuisine, you shouldn't alter the traditional paella recipe and still call it by that name.

The internet is filled with images labeled as 'Paella' that are, in reality, distant imitations. That's why I've dedicated time to collecting these photos, so those who have never enjoyed a true Valencian paella can learn to distinguish between a traditional dish and a mixture that looks more like a holiday feast than a paella. Here are some examples of what is not a paella, to help you appreciate and recognize the true Valencian culinary art.

Note: While authentic Valencian paella includes both rabbit and chicken, you can make it with just chicken if you prefer.

This comprehensive guide should help you prepare an authentic Valencian paella. Good luck and bon appétit!

Optional Enhancements:

• Garlic: For aromatic depth

• Paprika: To add a smoky flavor and vibrant color

• Artichokes: For a tender, earthy element

• Duck: Offering a rich, gamey alternative to chicken

• Snails: Providing a unique texture and traditional touch

• Rosemary: To infuse a fragrant, herbal note

Learn to Cook Authentic Valencian Paella