By Edu Valor / Author - Spanish Chef
World-famous and controversial in Spain! That's what the authentic paella Valenciana recipe is. Every town seems to have their own mix of ingredients.
Probably the longest-debated controversy in the country and outside! You'd understand if you saw the dishes.
The tradition lacked authenticity! Nothing more and nothing less! But, they did something about it, as described below.
I sometimes smile when the Mediterranean pride comes out for something like a national dish!
You see this trait too with our French and Italian friends. I think it's interesting. It shows shared passion, and we don't want it any other way.
Listen! The ingredients of a paella were always loosey-goosey, even in the old days. How do you protect the paella Valenciana if it's not defined?
Well, you involve the people of 266 towns in Valencia to see how they make it. Today there are 10 essential ingredients and other optional ingredients to protect the tradition.
Understand this well, there's not one unique paella Valenciana recipe. The estimate is around 200 varieties.
Every town has their own version. Not too different from each other, but you could still identify them as paella Valenciana.
Often, families use whatever is directly available in and around their kitchen or region. In mine, snails are not always at hand. It's actually not the most common ingredient according to a study.
Preparation: 15 minutes
Cooking: 18 minutes for the Bomba rice, approx. 45 minutes to 1 hour total.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.
Use preferably fresh or frozen white beans. Dry beans need to be soaked at least 12 hours or overnight and boiled for 10 minutes. When done, drain and rinse thoroughly. Canned/jarred bean preserve doesn't need to be soaked!
TIPS:
The dish was losing its merit and tradition. It was turning into something unidentifiable which had quite a few professionals thinking.
After all, paella is the Spanish dish par excellence, symbolizing togetherness and celebration. Actually, paella is the pan itself and over time became the name of the rice dish.
I guess they had enough of scattered recipes lacking the spirit of authenticity. There was a need for revindication and a study was bound to happen. See the research project here!
Region-wide research by the UCV found the following ingredients to be essential:
There were also 38 regularly used and 50 occasionally used ingredients. Considered optional but still allowed to make up an authentic paella Valenciana.
Leaving out snails (a traditional ingredient) will not make it less authentic, as long as you stay true to the essence of this beloved Spanish classic.
Like many people, I don't care for snails unless they are small ones. I do like to add taste to my dishes with garlic and paprika.
Again, the above ingredient list describes one way to make the authentic paella Valenciana.
Personally, I think they should have also included other traditional recipes. Like the ones with eel, sausages and meatballs.
*The paella pan with burner can be replaced with an electric paella pan for indoor (or outdoor) cooking. Never use a gas burner indoors!!
There are a few things to consider if you want to make this authentic paella Valenciana recipe a delicious one.
Making the dish is an art. Luckily, one that is fairly easy to master. For quick success, make sure to read the technique secrets here. After a couple of times, you should understand how to make a good paella.
As you may know, recipe procedures like the above are indicative. I don't know what equipment you use, under which atmospheric conditions, or what ingredients you use.
Also, there's an important difference between stale and fresh ingredients.
With some cooking skills, your common sense will make the authentic paella Valenciana recipe a success. You are the chef!
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