Spanish Paella Valenciana Recipe: the most traditional and original recipe
More and more people are searching on the Internet for “spanish paella valenciana recipe” because Spanish food is becoming more and more internationally influential. Logically, thousands of results will appear online, which in most cases will leave a lot to be desired. And the thing is that Valencian and Spanish paella have become so famous that many people even tend to confuse them and give you recipes that turn out to be not very appetizing.
In fact, most people who usually give you these recipes do not even know what the difference is between a Valencian paella and a Spanish paella. And here between us, Spanish paella does not exist. The term paella is only given to the recipe made in Valencia, Spain. Since it has this designation of origin, you will be able to try different types of rice dishes in Spain and in your country of origin, but they will definitely not be called paella.
Apart from everything else, a traditional and original recipe for a good paella requires ingredients that are difficult to find outside Spain. In fact, the original recipe has been well guarded for generations. Here we will explain to you from beginning to end everything related to paella and its authentic recipe. If you get all the ingredients and make it properly, they will surely congratulate you, but remember that it cannot be called paella if you are not in Valencia.
What paella valenciana really is
Paella valenciana is the most emblematic dish of Valencia and one of the best-known Spanish recipes in the world. But its international fame has also caused a lot of confusion.
Because of this international fame, you will find thousands of recipes that are not usually even similar to what a good original paella is. It is very common to find recipes that include prawns, mussels, chicken, chorizo, peppers, onion or even spicy ingredients. Most of these ingredients would never form, and have never formed, part of the traditional recipe for paella valenciana. It should be emphasized that these rice dishes that you can make with this recipe may turn out quite good, but they are definitely not even close to what a good paella could be.
The original recipe directly from Valencia
The classic Valencian recipe is based on land ingredients: chicken, rabbit, flat green beans, garrofó, tomato, rice, olive oil, water, salt and saffron. In some areas or seasons, ingredients such as rosemary, snails or artichoke may also appear, but always within a local and traditional logic. In fact, it is well known by Valencian people that an authentic paella uses sea water. And although it may seem strange to you, it makes a lot of sense because sea water has salt and certain minerals that will give it an incomparable flavor that you will not be able to achieve with common kitchen salt or sea salt.
This is one of the great secrets to making a good paella: living near the coast. It is also true that with the increase in microplastics. You will not be able to add just any kind of water, so the sea must be located in almost virgin areas so that you obtain good-quality ingredients.
The technique is extremely essential. It will not give you the same flavor if you brown the meat first as if you brown it at the end. If you combine it with the broth before making the rice. If you want to learn more about the correct technique, remember that in paella cooking classes Valencia you can make it every day. This way you will be able to learn the correct technique to make a finger-licking paella.
Ingredients of a traditional Spanish Paella Valenciana Recipe
As we mentioned before, a good paella recipe will include certain ingredients, among which you should find:
- 400 g of Valencian round rice, preferably bomba, sénia or albufera type
- 700-800 g of chopped chicken
- 400-500 g of chopped rabbit
- 200 g of flat green beans
- 150 g of garrofó
- 1 ripe grated tomato
- Extra virgin olive oil
- Saffron threads or food coloring
- Sweet paprika
- Salt
- Sea water
- A sprig of rosemary, optional
- Snails, optional according to local tradition
- Orange wood
All these quantities that we have given you are to make a paella for approximately 4 people. It is essential that all the ingredients are fresh and straight from the garden to the plate. The important thing is to respect the main idea. A paella valenciana must have a thin layer of rice, not a mountain of thick and sticky rice.
Step 1: And the ideal paella pan and control the fire
This is possibly one of the critical points to make a delicious paella. You must have a paella pan. The paella pan is this typical long dish that we see in all the images and it is extremely important. This is because the cooking of the rice is totally different from making it in a pot. Being such a wide “metal dish” and at the same time not so tall. It allows the rice to cook evenly. This is important because paella valenciana should not be soupy or creamy. The goal is to achieve dry, loose and tasty rice.
Traditionally, it is cooked over firewood, especially orange wood. It is important that if you want to make the original recipe with that authentic flavor, you get this wood. And the thing is that orange wood burns at a very different temperature than what a gas station can have. Apart from that, it gives a fresh and citrus flavor to everything that is cooked inside. This is another of the best-kept Valencian secrets and one of the things that makes a paella really taste different. Remember that with this wood you will achieve that the heat reaches the entire base evenly at an ideal temperature.
A frequent mistake is using a pan that is too small. If the rice is too thick, the cooking will be irregular and it will be more difficult to get the right point. Another mistake is usually cooking it on a gas or electric stove, which makes it heat up too quickly or too slowly and the rice does not turn out as it should.
Step 2: well-browned meat
Another ingredient that cannot be missing to give it that exquisite flavor is extra virgin olive oil. Although you may have sunflower oil or something similar in the kitchen, for the flavor of a paella to really turn out delicious, it must be with olive oil. Add olive oil to the paella and, when it is hot, add the chicken and rabbit. This step requires patience. The meat must be well browned on the outside, not simply cooked.
This browning is one of the bases of the flavor of paella valenciana. When it is cooked later with the water, the juices of the meat will help form the broth inside the paella itself. When the meat has a good color, add salt. Remember to go from less to more, putting very little salt at the beginning. This is because we must remember that you are going to add sea water to the paella, which already has other types of salts and minerals.
Step 3: sauté the vegetables and tomato
After browning the meat, add the flat green beans and the garrofó. Sauté everything together for a few minutes so that the vegetables take on flavor. Remember to sauté and not burn them; the consistency and the vegetables should have a green color but not turn brown. Add the grated tomato and let it cook until it loses part of its water. This point is important because raw or under-reduced tomato can leave an acidic taste and alter the balance of the dish.
One of the star and little-known ingredients is sweet paprika. This powder, which is famous throughout Spain, is an essential ingredient to give paella that characteristic touch. After the vegetables are well sautéed and the tomato has lost liquid, it is time to add a small amount of sweet paprika. Another trick is that as soon as you add the sweet pepper, you have to stir it quickly and add the water immediately to prevent it from burning, because burnt paprika gives a bitter taste.
Step 4: a delicious broth inside the paella pan
One of the important differences between an authentic paella valenciana and many simplified versions is that the broth is created during the cooking. It is not just about adding a prepared broth. Is about extracting the flavor from the sofrito, the meat and the vegetables.
Add the water and let everything boil so that the flavors concentrate. This step allows the rice to later absorb a broth with real paella valenciana flavor.
During this phase, it is advisable to check the salt level. The broth must be tasty, because the rice will absorb part of that intensity.
Step 5: add the rice and do not touch it much
When the broth is ready, add the rice evenly. A traditional technique is to spread it in a line through the center of the paella and then gently extend it over the entire surface.
One of the great tricks is that from that moment on, the rice should not be stirred. This is one of the most important rules that Valencian grandmothers had with their traditional recipes. If it is moved too much, the rice can release starch, break or lose the dry texture. And texture is something that characterizes paella valenciana.
The cooking usually starts with stronger heat during the first few minutes and then continues with medium or softer heat until the rice absorbs the broth. That is why we emphasize the importance of using orange wood, which will eventually decrease its heat intensity.
Step 6: the socarrat, the most desired detail
The socarrat is the slightly toasted layer that forms at the bottom of the paella. It should not be burned, but golden, crispy and full of flavor.
To achieve it, at the end of the cooking you can slightly raise the heat for a brief moment, always carefully. If it smells pleasantly toasted, you are doing well. If it smells burned, you have gone too far.
The socarrat should not be an obsession if you are learning. It is better to first get a good rice point and, with practice, improve the end of the cooking.
Step 7: let it rest before eating
When the rice is cooked and the broth has been absorbed, turn off the heat and let the paella rest for a few minutes. This rest helps the rice finish settling and the flavor integrate better.
In Valencia, paella is much more than a recipe. It is a social meal, and this is the ideal moment for it. In general, in Valencia wine is brought out and accompanied with a good Agua Valenciana during this social moment while waiting for the paella to be ready.
Paella valenciana vs seafood paella
Seafood paella is very popular in tourist areas and can be delicious, but it is not paella valenciana. The main difference is in the ingredients and in the flavor profile.
Paella valenciana is based on chicken and rabbit meat, garden vegetables and garrofó. Seafood paella, on the other hand, uses ingredients from the sea such as prawns, mussels, squid or fish.
Both can be part of Spanish gastronomy, but they should not be mixed when we talk about tradition. If you are looking for an authentic Spanish Paella Valenciana Recipe, the reference should be the land-based recipe, not the seafood version.
Why learning paella in Valencia is different
You can read many recipes, watch videos or practice at home, but cooking paella in Valencia has something special. Here you do not only learn a list of steps: you understand the context.
Learning a paella valenciana in its place of origin allows you to discover why that type of rice is used, why the layer must be thin, why it is not stirred, how the fire is controlled and what the difference is between a tourist paella and a paella made with Valencian criteria. You can learn to make an exquisite paella with us from minute one or learn more from our blog related to this magnificent ingredient.
The authentic Spanish Paella Valenciana Recipe starts by respecting Valencia
Paella valenciana does not need strange ingredients or complicated techniques to be memorable. It needs good products, patience, well-controlled fire and respect for tradition.
If you are looking for an authentic Spanish Paella Valenciana Recipe, remember this: true paella valenciana is not defined only by the rice, but by the balance between ingredients, technique and culture.
And although you can try it at home, the best way to understand it is to cook it in Valencia, where paella is not simply a famous Spanish recipe, but a living part of the local identity.