Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, paella valenciana (tradicional valencian paella). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. Paella Valenciana: A Traditional Valencian Paella. Las mejores recetas de paella valenciana, paella mixta y mucha más información útil sobre la paella.

Paella Valenciana (Tradicional Valencian Paella) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Paella Valenciana (Tradicional Valencian Paella) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Paella Valenciana (Tradicional Valencian Paella):

1. Prepare 500 g Valencian Paella Rice (Arroz Bomba)
2. Prepare 2 Tbsp Olive Oil
3. Get 1 L chicken stock
4. Get 500 g chicken thighs chopped into small pieces
5. Make ready 2 large ripe tomatoes grated
6. Take 2 Cloves Garlic finley chopped
7. Get Pinch Saffron
8. Make ready Bunch rosemary
9. Make ready 100 g Fine green beans finely cut
10. Take 1 lemon cut into wedges
11. Take 1 Tbsp paprika
12. Prepare 1 Tsp smoked paprika

Traditional Paella Valenciana is a great dish to share with family and friends! If you can't get to Spain to taste one then here is your chance to make one yourself! Paella is a Spanish rice dish that originated in Valencia many years ago. Ni paella valenciana con panceta ni con nuez moscada ni ninguna otra "animalada".

Steps to make Paella Valenciana (Tradicional Valencian Paella):

1. On a paella dish or in a large pan, heat up the olive oil to a medium high heat. Fry the chicken until well browned and caramelised.
2. Add the garlic and fry for a minute or two.
3. Add the grated tomato and cook down until it becomes thick and coats all the chicken.
4. Next add the green beans and fry for a few minutes untill the start to take some colour.
5. At this point, you can add the rice and fry for a few minutes.
6. Add the paprika's and the saffron.
7. Now add the chicken stock. Taste and season well with salt. Add more salt than you think you will need as the rice will reduce reduce the saltiness of the stock.
8. Add the rosemary and bring to the boil and then reduce the heat to minimum.
9. From now on don't touch it. Stand by it for the next 15 to 20 minutes. Remove the rosemary and keep cooking untill the rice is cooked through and you start to smell burning coming from the center of the pan. This is normal and you want it as this is what we call sucrado. It's one of the distinguishing factors of traditional paella.
10. At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
11. Rest for 15 to 20 minutes.
12. Garnish with the lemon wedges and serve.

Según indicó a Levante-EMV el restaurador Rafael Vidal, la Conselleria de Agricultura ya ha dado el visto bueno a la "paella valenciana tradicional con Denominación de Origen. La Paella Valenciana es la receta más aclamada y popular de nuestra gastronomía. Se trata del plato insignia y ha traspasado fronteras. Toma nota de los ingredientes y sigue paso a paso nuestra receta para preparar una autentica receta de paella. La paella valenciana es el manjar más conocido [.] de la rica y variada gastronomía española y todo un referente de la sociedad.

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