Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, paella valenciana (tradicional valencian paella). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Paella Valenciana (Tradicional Valencian Paella) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Paella Valenciana (Tradicional Valencian Paella) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Paella Valenciana (Tradicional Valencian Paella):

1. Make ready 500 g Valencian Paella Rice (Arroz Bomba)
2. Prepare 2 Tbsp Olive Oil
3. Get 1 L chicken stock
4. Prepare 500 g chicken thighs chopped into small pieces
5. Get 2 large ripe tomatoes grated
6. Take 2 Cloves Garlic finley chopped
7. Take Pinch Saffron
8. Take Bunch rosemary
9. Get 100 g Fine green beans finely cut
10. Take 1 lemon cut into wedges
11. Prepare 1 Tbsp paprika
12. Take 1 Tsp smoked paprika

The exclusive menu features succulent Mediterranean dishes and a selection. Paella Valenciana Recipe -The Traditional Paella Valenciana. The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all Spain) is Valencia, in the Mediterranean east coast of Spain. The proximity of the "albuferas" and marshlands (which are very characteristic landscapes), made the existence of rice fields possible and set like this the perfect.

Instructions to make Paella Valenciana (Tradicional Valencian Paella):

1. On a paella dish or in a large pan, heat up the olive oil to a medium high heat. Fry the chicken until well browned and caramelised.
2. Add the garlic and fry for a minute or two.
3. Add the grated tomato and cook down until it becomes thick and coats all the chicken.
4. Next add the green beans and fry for a few minutes untill the start to take some colour.
5. At this point, you can add the rice and fry for a few minutes.
6. Add the paprika's and the saffron.
7. Now add the chicken stock. Taste and season well with salt. Add more salt than you think you will need as the rice will reduce reduce the saltiness of the stock.
8. Add the rosemary and bring to the boil and then reduce the heat to minimum.
9. From now on don't touch it. Stand by it for the next 15 to 20 minutes. Remove the rosemary and keep cooking untill the rice is cooked through and you start to smell burning coming from the center of the pan. This is normal and you want it as this is what we call sucrado. It's one of the distinguishing factors of traditional paella.
10. At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
11. Rest for 15 to 20 minutes.
12. Garnish with the lemon wedges and serve.

The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all Spain) is Valencia, in the Mediterranean east coast of Spain. The proximity of the "albuferas" and marshlands (which are very characteristic landscapes), made the existence of rice fields possible and set like this the perfect. Paella Valenciana, Paella recipe, spanish paella recipe, cooking paella, paella tips, paella tricks, Traditional Valencian Paella recipe for demanding gourmets. From our rice producers Arrocerías Antonio Tomás, they have provided us a recipe for the most pure version of a Valencian Paella to, in their words, defend the "Valencian Paella", a flagship dish of their region and country. Heat a paella pan over medium-high heat, and coat with olive oil.

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