Paella Valenciana

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The traditional Paella

Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards consider it to be a dish from the Valencian region.

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta (a variety of green beans), rabbit, chicken and garrofó (a variety of butter bean). Olive oil is used as a base, while saffron and whole rosemary branches are used as seasoning.

Other variations of paella are cooked all through the Mediterranean area, the rest of Spain and internationally, including for example seafood paella.

Here's how to cook paella valenciana in basic steps:

• 1. Heat oil in a paella.
• 2. Sauté meat after seasoning with salt.
• 3. Add garlic (optional), grated tomatoes, beans, a bit of paprika and sauté.
• 4. Add water, saffron (or food coloring) and rosemary.
• 5. Boil to make broth and allow it to reduce by half.
• 6. Add rice and simmer until rice is cooked.
• 7. Enjoy!

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Coded by Esther Sauri