"If you get thought this Blog you will have a good idea how to make a great Paella Valenciana from scratch. If not here is a great alternative, with no hassle, all the ingredients, created by Paella Chef Rafa Margós in Valencia, Spain with all natural & locally sourced ingredients cooked over a wood fire - Enjoy!" -  Paeller Paella Packs

How to make Paella?

This dish, which first appeared in the Valencian Community, mixes intense flavours with fresh, quality ingredients. And although there are many types of paella, they all share the same essence.

In this article, we will explore the main characteristics of paella, the steps to know how to make a great paella, and the different varieties that exist. In addition, we will give you tips on the type of rice you should use to get the best results.

Paella may seem like it needs no introduction, as one of the most consumed meals worldwide. But the question we have to ask is, Are we really doing it the right way? The short answer is, Anything in a Paella pan can be called a Paella, but there are boundaries that locals from Valencians will not let you cross. 

Chicken Chorizo is one of the UK's favourite Paella alternative to the traditional recipe of Rabbit & Chicken. Most people when asked would expect Seafood to be in the Traditional Paella Valenciana. It's fair to say, we have the whole concept mixed up. It is completely understandable. There are different names for meals that are all served up in the same Paella pan. Here's a few for you to check out:

Arroz del Senoret (seafood), Arroz Negro ( Sea food), Fideua made with short pasta, not rice (seafood or meat duck) & Paella Valenciana (Meat: Rabbit & chicken)

These (2) are not made in a Paella dish but worth a try:

Arroz al horn (Meat: Not made in a paella dish but a personal favourite worth a try), Arroz meloso (Meat or Fish)

MAKING PAELLA : MAIN CHARACTERISTICS

Paella is more than just another way of preparing rice. Its preparation and presentation form an inseparable part of Spanish culture, especially on the Valencian coast. Thus, its preparation has become an art form and a source of pride for the Valencians.

But what distinguishes paella from other dishes? Perhaps one of its most peculiar characteristics is the ‘socarrat’, that crunchy layer that remains at the bottom of the paella pan and which is considered a real delicacy.

Another essential characteristic of paella is the use of ingredients that can be found locally. In the recipe for traditional Valencian paella, for example, it is common to find chicken, rabbit, green beans and garrofó, a type of white bean that gives the dish a special touch. In seafood paellas, the protagonists are shrimps, mussels and squid, which provide an unmistakable marine flavour.

The type of rice also plays a very important role when preparing a paella. Albufera rice, with its capacity to absorb large quantities of liquid without losing its shape, is the most commonly used. This rice is responsible for picking up each of the aromas of the broth and the ingredients in a paella.

Paella Recipe

Making the "Sofrito" (The base)
The first step for a good paella is to prepare a good sofrito. Inside the paella pan, heat a little EVOO and add chopped garlic, onion and peppers. Cook over a low heat until the vegetables are tender. Then, add crushed tomato and cook until it breaks down and has a thick texture.

Add the Protein & Vegetables
Once the sofrito is ready, it's time to add the main ingredients. If you are making a Valencian paella, add pieces of chicken and rabbit, and fry until golden brown. Then, add the green beans and the beans, stirring until the flavours have finished blending.

Cooking the rice to perfection
The next step is to add the rice. Spread the rice evenly over the pan and stir it well, so that it absorbs the flavours well. Add the hot stock along with a few strands of saffron.

Cook on a high heat for the first few minutes, then reduce the heat and let the rice slowly absorb the stock. And a professional tip: stop stirring the rice during this step so that the socarrat forms (Caramelisation that happens when all the stock has been absorbed by the rice & the remaining oil reaches the bottom of the pan, mixes with the starch and creates a lovely, crunchy crust). Here is were a lot of people mess up, Rice is not ment to be sloppy (overcooked). Need to control that the rice will only take 16-18 min to cook. At the very least get short grain rice, and If you want perfect absorption & structure, try using PAELLER - ALBUFERA RICE D.O. 

Resting
Once cooked, the paella needs to rest for several minutes before it is ready to serve. In this way, the flavours have time to settle, and the rice will also be able to absorb the broth well.

How to make Valencian paella

Valencian paella is undoubtedly the most authentic way of cooking this typical dish. Here we explain how to prepare it.

Ingredients
The ingredients for making Valencian paella are:

• Chicken stock.
• Chicken and rabbit, chopped. (Thighs & breast 1/2 rabbit)
• Green beans.
• Garrofó or butter beans.
  
• Grated tomato.
  
• Red pepper.
  
• Garlic cloves.
  
• Olive oil.
  
• Saffron strands.
  
• Salt

Hope this help, we would love to see your results! Check out the review we had on Paella stocks, Albufera Rice & Paella Packs to see what will work for your next recipe. 

We love to help our community so please don't hesitate to jump on the web chat, instagram, WhatsApp or email with any questions on Paella, ratios, stock, rice quality or any thing else Spanish that might come to mind.