PAELLA VALENCIANA

Today as as special gesture from Centro Picasso we got to taste paella for gratis. Que rico! And many thanks to the chef of a cosy small eatery on the Calle Labrador. As well you can get here mojito for 3 euro. Here are the images of our paella and chef who made it:paella 003

paella 002

I found this recipe of authentic paella on http://allrecipes.com/recipe/authentic-paella-valenciana/. It is said that there are three tipes of paella in Spain : Valencian paella (Spanishpaella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well originated through time as a consequence of the popularity of the dish. Valencian paella is believed to be the original recipe and consists of white rice,green vegetables, meat (chicken and rabbit), land snailsbeans and seasoning as saffron, rosemary and occasionally lemon (depending on personal taste). Optional ingrediantes include artichoke, pepper and chicken liver. Seafood paella replaces land animals with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. For all types of paellas olive oil is the basic cooking ingredient. It is said as well that this meal as well as lot of Spanish traditions (including flamenco) has a Moorish influence. In Moorish Spain, farmers improved the old Roman irrigation systems along the Mediterranean coast. This led to greater yields in rice production. Consequently, residents of the Valencian region often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans and dry cod, providing an acceptable meal for Lent. Along Spain’s eastern coast, rice was predominantly eaten with fish.

 

 

 

Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings
  • 1 tablespoon olive oil

  • 1/2 (4 pound) whole chicken, cut into 6 pieces

  • 1/2 (2 pound) rabbit, cleaned and cut into pieces

  • 1 head garlic, cloves separated and peeled

  • 1 tomato, finely chopped

  • 1 (15.5 ounce) can butter beans

  • 1/2 (10 ounce) packagefrozen green peas

  • 1/2 (10 ounce) packagefrozen green beans

  • salt to taste

  • 1 teaspoon mild paprika, or to taste

  • 1 pinch saffron threads

  • dried thyme to taste (optional)

  • dried rosemary to taste(optional)

  • 4 cups uncooked white rice, or as needed

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