The first true Paella was born in Valencia and, as for most of the traditional dishes, fruit of the popular imagination of the peasants, poor and humble people, who worked in the countryside and in the rice fields and, at lunchtime, you gathered and prepared this dish with everything they had available: rice, duck, rabbit, green beans, tomatoes, saffron and, if they were around, snails.
At the end of the nineteenth century, from popular recipe, the Paella began to be proposed in the menus of the inns and kiosks on the beaches of Valencia and Alicante from where it spread throughout Spain and then all over the world thanks to the tourists.
Today the Paella is a dish best known and loved around the world.
Etymologically the word “Paella”, comes from the Latin “patella” hence also the Italian pan and indicates, in fact, a very large iron skillet and shallow equipped with two handles opposite, which was mainly used by Valencians to cook dishes rice or fideos (spaghetti Spanish).
Initially the paella was called “arròs to paella” or rice in the pan, but over time it has claimed the use of the term indicate paella recipe, while the pan itself is called “paella”.
1 Lb Free Range Chicken
1 Lb Free Range Rabbit
1/2 Lb Sprouted White Beans
1 Lb Basmati Rice
1 Qt + 1/4 Home made Chicken Stock
1/2 Lb Jackdaws
Extra Virgin Olive Oil
1 Cup Red Pepper
1 Cup Tomato Sauce
1 Tsp Red Chili Pepper
1 Tsp Saffron
1 Tsp Paprika
Unrefined Sea Salt
To prepare the Paella Valenciana first cleaned and cut into small pieces chicken and rabbit. After cutting the meat, take the classic pan (paella) and add a little oil, and rabbit pieces and chicken. Fate then cook over medium heat for 30 minutes, turning the meat occasionally and blend it all adding 200 g broth a little at a time . At this point, add sea salt and pepper. When the chicken is browned, wash the peppers and remove the stems, then cut it in half and then into strips and add it in the paella (11). Next, wash the snow peas and check the two ends; after performing this operation, add them in the paella. If you do not own the paellara you can use a large pan with high sides. Saute for another 10 minutes, stirring occasionally meat and mixing all ingredients well. At this point add the green beans Spanish white (if you have them you can add them along with fresh vegetables). After a few minutes, add the tomato puree, then the paprika and chilli to give a touch more flavor and characteristic to your paella. Keep adding the remaining broth and stir to mix well. Now add the rice that sparpaglierete uniformly throughout the paella. From now on you will not have to touch the rice. Raise the temperature of the stove and cook for 7-8 minutes on high heat, then turn down to medium heat and continue cooking for another 10 minutes, until the rice will not dry. In the last 5 minutes of cooking, melt the saffron in a little broth and pour in the rice, being careful to mix it well with all the ingredients evenly. After 18 minutes, controlled the center of the paella with a spoon, deviating rice: If you do catch sight more cooking liquid to the Paella Valenciana will be pretty dry, as it should be for a taste of the full flavor! Add a pinch of pepper for the final touch.