Paella: Valencian & Mixta
The best of Mediterranean cuisine
Origin and History of Paella
Paella is an iconic dish from the Spanish region of Valencia and is globally recognized as a symbol of Spanish cuisine. The dish consists of rice, broth, saffron, and a combination of ingredients such as seafood, chicken, rabbit, vegetables, and spices. There are countless variations of paella, depending on the region and the cook’s preferences.
What is Paella?
The word "paella" refers to the special, shallow round pan in which the dish is prepared. This pan, with wide sides and a flat bottom, is often used for cooking over an open fire or a paella burner. The ingredients are added in layers, starting with oil and onions, followed by meat, vegetables, and finally rice and broth. This layering process gives paella its characteristic texture and flavor.
Types of Paella
There are several variations of paella, depending on the region and the availability of ingredients. The most famous version is paella Valenciana, made with rabbit, chicken, green beans, tomatoes, saffron, and rice. Other popular variations include paella de mariscos (seafood paella), which contains only seafood, and paella mixta (mixed paella), which combines both meat and seafood.
Paella in Spanish Culture
Paella is more than just a dish; it is a social event. It is often shared with friends and family and is a common dish at celebrations and special occasions in Spain. The preparation of paella can be a fun activity, with everyone coming together to cook and enjoy the flavors of this versatile dish.
Global Popularity
Although paella originated in Valencia, it is now served worldwide in Spanish restaurants and other eateries. The versatility of paella makes it a beloved dish found in many forms, from traditional recipes to contemporary variations.
Valencian Paella
Ingredients (for 4 people):
200g Bomba or Albufera rice
700ml Chicken broth
10ml Olive oil
100ml Tomato passata
20 Garrofon Pintat beans (soaked in cold water for 24 hours)
4 Chicken drumsticks
400g Rabbit loin
1 peeled red bell pepper (cut into pieces)
2 carrots (cut into pieces)
A handful of green beans (cut into pieces)
1 large onion (cut into pieces)
1 large garlic clove (sliced or crushed)
4 artichoke hearts
1 packet of saffron
4 sprigs of rosemary
Thyme, chili pepper, smoked paprika powder, black pepper, salt
Preparation:
Place a paella pan on the heat source.
Heat the pan over medium heat and pour in the olive oil.
Season the chicken and rabbit meat with salt and pepper and add it to the pan. Cook the meat until it turns a nice golden brown.
Remove the meat from the pan and add the onions and garlic.
Let them sauté briefly, then add the rest of the vegetables.
Next, add the tomato passata and let it cook a little longer.
Add the chicken broth and bring the mixture to a boil over high heat.
Add the saffron, thyme, rosemary, chili pepper, and paprika powder.
Once the broth boils, add the rice and mix briefly.
Arrange the browned meat on top and let the paella cook for 10 minutes over high heat (DO NOT STIR NOW).
Lower the heat, cover the pan with aluminum foil, and let it cook for another 5 minutes.
Turn off the heat and let it rest for 5 minutes.
Mixed Paella
Ingredients (for 4 people):
200g Bomba or Albufera rice
+/- 350 ml Chicken broth
10 ml Olive oil
100 ml Tomato passata
20 Garrofon Pintat beans (soaked in cold water for 24 hours)
4 Chicken drumsticks
1 kg Mussels
8 Prawns or scampi
1 Peeled red bell pepper (cut into pieces)
2 Carrots (cut into pieces)
2 Celery stalks
A handful of green beans (cut into pieces)
1 Large onion (cut into pieces)
1 Large garlic clove (sliced or crushed)
4 Artichoke hearts
1 packet of Saffron
4 Sprigs of rosemary
Thyme, pili pili, smoked paprika powder, pepper, salt
Preparation:
Peel the prawns or scampi.
Clean the mussels.
In a pot, combine a quarter of the onion, celery stalks, mussels, prawn shells, and 2 cups of water. Boil for about 5 minutes until the mussels open.
Leave around 10 mussels in their shells and remove the rest of the mussels from their shells.
Filter the cooking liquid from the mussels and add it to the chicken broth (total should be 700 ml).
Place a paella pan on the heat.
Heat the paella pan over medium heat and add the olive oil.
Season the chicken with pepper and salt, then add it to the pan. Brown the meat until it turns a nice golden color.
Remove the chicken from the pan and add the onions and garlic.
Sauté for a moment, then add the rest of the vegetables.
Add the tomato passata and cook for a little longer.
Add the broth and bring to a boil over high heat.
Add the saffron, thyme, rosemary, pili pili, and paprika powder.
Once the broth is boiling, add the rice and mix briefly.
Arrange the browned chicken, mussels, and prawns/scampi on top. Let the paella cook for 10 minutes on high heat (DO NOT STIR).
Lower the heat, cover the pan with aluminum foil, and cook for an additional 5 minutes.
Turn off the heat and let it rest for another 5 minutes.
