Paella Valenciana Recipe

How to Cook Paella Valenciana Recipe 

Paella Valenciana Recipe - Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain.The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.

Types of paella are Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe[citation needed] and consists of white rice, green beans ('bajoqueta' and 'tavella'), meat (chicken and rabbit), white beans ('garrofón'), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meats with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

Paella Valenciana Recipe  Ingredients:

• 30 grms. bacon macedon
• 50 grms. brunoise white onion
• 30 grms. brunoise peeled garlic
• 100 nl. olive oil
• 100 grms. chicken chunks
• 100 grms. pork chunks
• 150 ml. tomato sauce
• 5 grms. paprika
• 5 grms. saffron
• 1 kg. calrose rice
• 200 grms. squid rings
• 10 pcs. mussels
• 3 100-gram pcs. crabs cut into 4
• 10 pcs. clams
• 10 pcs. shrimps with shell
• 50 grms. red and green bell pepper batonnets
• 1 50-gram pc. chorizo de bilbao
• 50 grms. blanched and frozen green peas
• 2 pcs. hard-boiled eggs cut into wedges
• 2 pcs. lemon wedges
• 10 pcs. asparagus spears
• 10 grms. bouquet of parsley

PAELLA STOCK

• 2 liters water
• 200 grms. shrimp heads
• 300 grms. chicken bones
• 300 grms. fish bones
• 300 grms. pork bones
• 1 tspn. egg yellow food color
• 300 grms. mirepoix

Cooking Instructions:

1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil.
2. Sauté the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock.
3. Allow to boil, then add the squid. Stir once then season with salt and pepper.
4. Reduce the flame, then arrange over the top of paella rice the mussels,clams, crabs, shrimps, red and green bell pepper, chorizo.
5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400˚F from 30 to 45 minutes or until done.
6. When done, garnish on top with hard-boiled egg, frozen peas, lemon or dayap, asparagus, bouquet of parsley.
7.  Before serving, drizzle with olive oil.

Watch Paella Valenciana Recipe 

History 

In Moorish Spain, farmers improved the old Roman irrigation systems along the Mediterranean coast. This led to greater yields in rice production.[citation needed] Consequently, residents of the Valencian region often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans and dry cod, providing an acceptable meal for Lent. Along Spain's eastern coast, rice was predominantly eaten with fish.
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.Source: Paella 
Video Source: You Tube

Learn How To Cook Paella Valenciana Recipe