Valencia Tourist Guide 2018

P A E L L A

P A E L L A R E C I P E

Denomination of Origin ), olive oil, water, saffron, garlic and salt.

Preparation

It was the Arabs who brought rice growing to the vicinity of the Albufera natural park in the 18th century. Today three varieties of rice are grown over an extension of 16,000 hectares: Bomba, Senia and Bahia . It was here that settlers to the areas invented a stew based on rice and local produce, which gave rise to paella . The name of the dish comes from the recipient used for cooking it, and although its popularity has led to the appearance of different versions of the recipe, the original includes the following ingredients: chicken, rabbit, ferraura (green beans), garrofón (lima beans), tomato, rice (with a València

• D.O. València rice (400 gr.) • Chicken (800 gr.) • Rabbit (600 gr.) • A dozen snails

Cut the chicken and rabbit into 10 equal pieces. Season with salt, heat the oil in the paella dish, and fry gently. Once brown, add the vegetables, and also fry them gently. Then add the garlic, paprika and tomato. Afterwards, add 1.2 litres of water and the snails, previously coaxed out of their shells by leaving them in the sun. Leave everything to cook for 10 minutes. Afterwards, add the saffron strands and rice, spreading it out evenly across the dish, and cook on a high heat for 8 minutes. Then, reduce heat to a minimum and simmer for 8 more minutes, to produce a lightly crisped bottom or “socarrat”.

Cooking requires a plentiful heat source, although tradition demands that it is cooked over an open fire. When it comes to tasting, you can choose to either eat it the traditional way, with a wooden spoon direct from the recipient itself, or from individual plates. When it comes to an accompaniment, nothing beats marrying this exquisite dish with València Denomination of Origen wines . A selection of wines that undoubtedly contribute to bringing out the Mediterranean character of this international dish.

• Garrofó (broad beans) (400 gr.) • Tavella (tender beans) (150 gr.) • Ferradura (green beans) (250 gr.) • 1 dl olive oil • 1 peeled and chopped garlic clove • 1 ripe tomato, peeled • 1/2 teaspoon paprika • Saffron threads • Salt • A sprig of rosemary (optional)

G A S T R O N O M Y

V I S I T V A L E N C I A . C O M

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