Valencian Paella

It’s very typical in Valencia to add snails, artichokes or even duck. There are also those who serve it with lemon cut into slices and who add a little garlic in the stir-fry, although on these last points there are conflicting opinions. It depends on the consumer’s taste.

Elaboration:

Heat oil in the paella (wide and shallow vessel) on a low heat.

Sauté the chicken and rabbit for about 5 minutes.

Add the cleaned and chopped vegetables, the beans, the artichokes, and the grated tomato. Fry for a few minutes until you get a homogeneous stir-fry.

Add the paprika and fry on a low heat for a minute, then pour in the water.

Add saffron, garrofó and salt to taste.

Increase the heat and boil for 15 minutes.

Add the snails, in case of adding this ingredient.

Distribute the rice all over the pan.

Let it boil for another 15 minutes and taste the broth. Add salt if necessary.

During the last 7-8 minutes add the rosemary, let it cook for about 5 minutes and then remove it.

The paella will be ready when the water has evaporated but it is not completely dry.

To have ‘socarrat’ the bottom of the paella, let it on a low heat for a little bit time.

Once the paella is ready, there are some very Valencian customs, such as eating it with a wooden spoon or directly from the paella. But that already depends on the context…