Paella Valenciana
Traditional paella with rice, saffron, chicken, rabbit, and sometimes snails, cooked in a large shallow pan.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Porto by Antonio
Paella originated in the region of Valencia, Spain, sometime between the 15th and 16th centuries. It began as a peasant dish, utilizing readily available ingredients like rice, vegetables, and meats such as rabbit and chicken. The dish reflects the agricultural heritage of the area, combining locally grown produce and protein sources.
Paella is more than just a dish; it's a symbol of Valencian culture and a social event, traditionally cooked outdoors over an open fire and shared amongst family and friends.
Family Gathering
Preparing and sharing paella is often a communal activity, fostering a sense of togetherness and celebration among family and friends. It's a dish meant to be enjoyed slowly and conversationally.
Sunday Tradition
In many Valencian families, paella is traditionally cooked and eaten on Sundays, making it a cornerstone of the weekly family ritual.
Open-Air Cooking
Traditionally, paella is cooked outdoors over an open fire, lending a smoky flavor to the dish and adding to the festive atmosphere. The size of the paella pan often reflects the number of guests expected.
Paella Valenciana boasts a savory and earthy flavor profile, primarily derived from the combination of chicken, rabbit, and vegetables simmered in saffron-infused broth.
The distinct flavors stem from the socarrat (the crispy, caramelized rice at the bottom of the pan), the herbaceous notes of rosemary and saffron, the richness of the chicken and rabbit, and the earthy sweetness of vegetables like tomatoes, green beans and white beans (garrofó). Optional snails, if used, add a unique, slightly gamey taste. The overall effect is a complex and satisfying umami-rich experience.
Rice Selection
Use a short-grain rice variety like Bomba or Senia, which are known for their ability to absorb liquid without becoming mushy. These varieties are essential for achieving the desired texture.
Socarrat Creation
The socarrat, the crispy, caramelized layer of rice at the bottom of the pan, is a prized part of the paella. To achieve it, increase the heat slightly during the final few minutes of cooking, listening for a crackling sound. Be careful not to burn it.
Saffron Infusion
Soak the saffron threads in a small amount of warm broth or water for at least 30 minutes before adding them to the paella. This helps to release the color and flavor of the saffron.
Even Cooking
Ensure even cooking by rotating the paella pan over the heat source throughout the cooking process, particularly if using an open fire. This prevents some areas from cooking faster than others.
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