The authentic Valencian paella recipe and all the ingredients you need to use

ANA CALVO Wednesday, November 10, 2021, 1:47 PM

The paella has been declared Asset of Intangible Cultural Interest. And it is not for less because there are few dishes of Spanish gastronomy (among them, croquettes) that are so popular, international and delicious. But be careful, not all rice dishes are paella, nor does paella admit all the ingredients that you find in your pantry. For this reason, because we have seen atrocities such as the chorizo ​​paella or the paella sandwich, and to celebrate this recent appointment, we are going to tell you the truth: these are the ingredients and the step by step of the traditional and authentic Valencian recipe (with permission from Quique Dacosta).

Paella is not ‘rice with things’

The paelleros of the world have repeatedly risen up on the warpath to honor the name of the paella and prevent them from giving us a hoot (or, in this case, rice with things for paella). And it is that, who is it possible to do a Valencian paella with peas and prawns? You’ve seen … that’s ‘rice with things’!

The one who writes, who is from Madrid and is better at stew than paella, has preferred to be cautious and, in order not to ignite the anger of the Valencian pro by including some ‘rice with things’ ingredient that she should not, she has allowed to be guided by the website of the Generalitat Valenciana, where they assure (and we quote verbatim) that:

The 10 ingredients of the authentic Valencian paella are:

– Garrofón (large white beans)

– Jewish ferradura (flat green bean)

– Tomato

– Chicken

– Rabbit

– Extra virgin olive oil (EVOO)

– Saffron

– Salt

– Water

– And, of course, Denomination of Origin Valencia rice

Of course, although these ten ingredients are the basic ones of the traditional recipe, from Wikipaella they affirm that «it is a unique dish but that can be done in different ways according to the areas of influence “, so there are many others that are allowed without falling into the error of giving ‘rice with things’ for paella, such as snails, tavella, pork ribs, duck or artichokes. Of course, there is no trace of prawns, mussels, lobster, monkfish, crabs, squid or clams (peeled or unpeeled), that is arroz a banda, from señorret, black … but it is not paella!

And it is that, according to the website of the Generalitat, the origin of the Valencian paella, «Like that of all popular cuisine dishes, it derives from the conjunction of the foods that each family had at their fingertips, especially in the garden area of ​​Valencia, which was supplied with fresh vegetables. In addition, in the past it was customary to raise chickens and rabbits for family use, so if we add to all this the abundance of rice grown in the Albufera, the result is this genuinely Valencian dish that receives the name of the container in which it is cooked. ».

In addition, as they alert from Wikipaella: «when they prepare a paella for you in less than an hour and a half, think badly. Valencian paella is a ‘slow food’ dish, the only one capable of creating itself in its own environment, which requires time to get the best performance and flavor from the ingredients that are cooked «.

Plus…

«The recognition of paella as a fundamental part of national and international gastronomy is also explained through Internet searches, since it is the most sought after dish in Spain and the fourth in the world, with more than 5.4 million queries «, according to the International Paella Study of Originalpaella.es and Escuela de Arroces y Paella Valenciana. And it is that, such is its importance that it surpasses such famous dishes as spaghetti, hamburgers, couscous or sandwiches.

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