Valencian paella - recipe

Hop over to Spain with Sonia to taste one of the most famous and appreciated rice dishes in the world: the Valencian paella! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hi Giallozafferano's friends and welcome to our kitchen, today we'll be making together the paella, a rice-based single course typical of Spain. The paella takes its name from the frying pan in which it is cooked and what we suggest today is the Valencian version, which is made of chicken, rabbit and large white beans, typical of that region.
Let's see together what ingredients we'll need:
• 7 oz (200 g) of large white beans (already boiled)
• 14 oz (400 g) of chicken
• 14 oz (400 g) of rabbit
• 2 sachets of powdered saffron
• 1 tsp of sweet paprìka
• ½ tsp of chili pepper • Just under 1 cup (200 ml) of tomato puree
• 8 tbsp of extra virgin olive oil
• Some salt / 5,3 oz (150 g) of snow peas
• 5,3 oz (150 g) of red pepper
• 2 ½ pints (1,2 l) of chicken or vegetable broth
• 14 oz (400 g) of Arborio or Japonica rice
Let's see together how to prepare the Valencian paella:
In our paella I've put the oil and the salt, and I've added the chicken and the rabbit. Now brown all the meat pieces for at least 10-15 minutes on a medium flame.
10-15 min -- medium heat
Once the chicken has browned, add the snow peas cut into thirds and the sliced red peppers... Stir and let them brown for 10 minutes more.
Well, now add the white beans... the tomato puree... stir quickly, then àdd the spices, all together... and blend everything well.
Now it's time to add the broth, 2 ½ pints as I said before; that's because in the paella recipe the ratio of rice to cooking liquid is 1 to 3, that is for every portion of rice you need 3 times as much liquid; in this case we have 14 oz of rice, so we'll use about 42 oz of liquid, that is 2 ½ pints. So, add the chicken or vegetable broth, and as soon as it comes to a boil, add also the rice.
As you can see the broth is boiling; before adding the rice, taste it to see if it's sapid enough, and add salt if nècessàry; now it's time to add the rice, which can be of either the arborio or the japonica variety. The rice should cook on a high flame for about 7-8 minutes, and on a medium flame for the remaining 10 minutes.
So, add the rice... spread it evenly into the frying pan, then let it alone and cook everything on a medium flame, as we said before, for the last 10 minutes, never covering the pan.
7-8 min -- high heat
After the first 8 minutes on a high flame, lower the heat... and let everything cook for 10 minutes more, until the rice has dried out.
10 min -- medium heat
This is our beautiful Valencian paella! In order to check the right cooking time, you should move some of the rice aside in the centre of the pan and check if the bottom is dry, then let it rest for a couple of minutes, before serving.
Enjoy your paella! From Sonia and Giallozafferano, bye and see you next videorecipe.

Category:

Howto & Style

Tags:

• paella
• valencian paella
• rice
• single course
• spain
• giallozafferano
• yellowsaffron Water
• hot
• or
• vegetal
• broth
• Rabbit
• Beans
• large
• white
• boiled
• Peas
• snow Oil
• extra
• virgin
• olive
• Paprika
• sweet
• Chili
• pepper
• powdered
• Peppers
• red
• Chicken
• Tomato
• puree
• Rice
• Arborio
• Japonica
• Salt
• to
• taste Saffron
• recipe
• cooking
• how to
• tutorial
• food
• simple

[quince8800]

Did she wash the rice? I always wash the rice before cooking.

[yellowsaffron]

@quince8800 It's a good idea to get rid of the starch

[CookwithSarah]

Can I substitute the saffron with turmeric or annatto? I like the color and flavor the saffron gives, but it is too expensive. Also, what adjustments should I make if I want to make this recipe with brown rice? Thanks.

[yellowsaffron]

@CookwithSarah You can choose any other spice if you like! With regard to the rice, brown rice probably needs more time and therefore liquid to cook... so prepare more broth and add it little by little, checking the degree of cooking of the rice.

[kucibaba2]

Can I cook it just with chicken? Rabbit sounds bad to me, I would never be able to eat rabbit ( poor bunnies)

[yellowsaffron]

@kucibaba2 Of course you can!

[yellowsaffron]

@oishiininja The difference is that GialloZafferano is not a restaurant, I'm the one who is going to eat the recipe!

[darkamber027]

Looks delicious! Rabbit isn't common in the USA and I know commenters for this video will start complaining about it. It's actually quite tasty! I know it sounds evil to eat rabbit. But eating a rabbit doesn't do any more harm than eating chicken. My family usually gets it from a small grocery in NY or you can get it online. Try it before you knock it!

[VonTrousers]

@yellowsaffron Depends on what you're making

[satualm]

@CookwithSarah Saffron is way too dear, so I use safflower and/or turmeric instead...

[jonteves]

@CookwithSarah expensive? i didnt know it expensive in other countries. saffron in my country is like the price of pepper corn

[MrPlanx]

@CookwithSarah - Paella is a dish defined by certain ingredients. You need the right kind of rice, ideally Bomba. NEVER brown rice. It must have smoked paprika and saffron. You can make some kind food with brown rice and without saffron, but it is not paella. Just like you can substitute caramel for chocolate in brownies, but are they still brownies? No, of course not.

[kevinllamas20]

@quince8800 The dirt makes the dish more delisyoso!

[raderanthony]

Is this woman married???? I think im in Love! Great dish!!!!!

[hcraviotto9]

Next time just use two different spoons... One so u can cook with and the other one so u can put that inside your mouth with out putting it back inside the pan touching the food.

[bokiboy]

Thank you for the recipe, it is delicious. I made with the scampi though. it was aswesome : D

[ArnellaBieber09]

is rabbit good?

[itak87]

Anyone who makes paella this way will not like it for sure. This person has no idea of how to cook it, I AM FROM VALENCIA