Paella Valenciana
Classic Spanish rice dish with seafood, chicken, and vegetables.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Mero Cozinha Mediterrânea
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Paella originated in the fields near Valencia, on the eastern coast of Spain. It's believed to have evolved from a peasant dish, utilizing readily available ingredients like rice, vegetables, and whatever meat was on hand, often rabbit or chicken. The Moors, who ruled Spain for centuries, introduced rice cultivation to the region, which is a key component of the dish.
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Paella is more than just a dish; it's a symbol of Valencian culture, community, and celebration. It's often cooked outdoors in a large paella pan over an open fire, bringing people together for a shared meal.
Social Gathering
Paella is traditionally a communal dish, prepared and enjoyed with family and friends. The process of cooking paella is often a social event, with everyone pitching in and enjoying each other's company.
Regional Identity
Paella Valenciana is considered the original and authentic paella, representing the culinary heritage of the Valencia region. It's a source of pride for Valencians, and its preparation is often passed down through generations.
Sunday Lunch
Paella is often eaten as a special Sunday lunch, marking a relaxing end to the week and a time for family to connect.
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Paella Valenciana offers a complex and savory flavor profile, driven by the combination of saffron-infused rice, tender meats, and the subtle sweetness of vegetables.
The dominant flavor is savory, derived from the chicken and rabbit, further enhanced by the distinctive aroma and earthy notes of saffron. The rice absorbs the flavorful broth, resulting in a rich and comforting taste. The vegetables contribute a touch of sweetness and freshness, balancing the richness of the meat. Rosemary, if used, adds a piney, aromatic element.
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Use the right rice
Bomba rice is the preferred variety for Paella Valenciana due to its ability to absorb a large amount of liquid without becoming mushy. It retains its shape and texture, contributing to the overall quality of the dish.
Create the Socarrat
The socarrat is the prized crispy layer of rice that forms at the bottom of the paella pan. To achieve it, increase the heat slightly towards the end of cooking and listen for the rice to crackle. Be careful not to burn it!
Use saffron sparingly
Saffron is a key ingredient, but a little goes a long way. Too much saffron can make the paella bitter. Use a small pinch and infuse it in hot broth before adding it to the rice.
Don't stir the rice
Once you've added the rice to the pan, avoid stirring it. This helps to create the socarrat and ensures that the rice cooks evenly.
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