Sunday equals Paella.

Oct 13, 2019,14:49 PM

Here in Valencia, on Sundays, we like to eat Paella for lunch, we could call it a tradition. After eaten hundreds of them in my life, but cooked none, three years ago I decided it was about time to learn how to cook it. I've been the official Paella cook in my household since then, always with the priceless help of my lovely wife. 

I keep learning, and trying different ways and tricks each time I cook it, there are many factors that will affect the final outcome, a simple error could spoil the whole thing. It's not science, but method.

The cook (me) with some fresh rosemary from the garden. 

Some green peppers and a tiny aubergine from the garden too, they are not ingredients of the Paella, we'll eat them this week though. 

Here is where the action begins. Always (if possible) use fresh ingredients, here we have some artichokes and two different kinds of beans (bajoqueta and rojet) from Valencia. 

Duck, chicken, and rabbit. Fresh grated tomato and garlic, with a little bit of salt for the "sofrito" (VERY important)

First, I cook the meat with extra virgin olive oil and salt.

When I like the way it looks, I take out the meat and put it on a plate (I don't know anybody else that does this, but I like it this way) next I add the green beans and the artichokes to the reamining oil with all the meat substance for a couple of minutes, then I move them to the edges of the pan so they don't cook anymore (because there is no fire there yet) and add the tomato till it's reduced (some sweet paprika is added during the process), then I add the meat and mix everything thoroughly. (sorry no pic of this)

Then the water is added. 

I let it boil for 30 min +/-

I like to use some turmeric, just a little bit. The fresh saffron will be added after the rice. 

Valencian rice. 

Here the rice has been added as well as the saffron. I like to put the rosemary on top. 

Et voilà! 

It was delicious!


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Spain! [nt]

 By: cazalea : October 13th, 2019-16:37

Stop! You're making me hungry. [nt]

 By: India Whiskey Charlie : October 13th, 2019-16:52

Wonderful Paella !...

 By: Cpt Scarlet : October 14th, 2019-00:55
I like to use Calasparra rice, which is excellent. You can also make a version using “Fideu” pasta. Thank you for posting !


 By: VMM : October 15th, 2019-03:50
I've tried, and still experimenting with many different rices (brands, types, origin), included Calasparra. There are many factors to have in mind, the kind water is also very important, much more than people could think. About the fideua, I also cook it ...  

I’m getting a little help ;-)) ...

 By: Cpt Scarlet : October 15th, 2019-04:13

When I'm home, breakfast duties . . .

 By: Dr No : October 14th, 2019-12:14
. . . fall on my shoulders. Omelets, hashed sweet potatoes, veggie sausages, smoked salmon, freshly squeezed oj, three-continents coffee (Ethiopian, Colombian, and Hawaiian) - no problem. But dinner? No way! Sabino's in charge of Saturday night . . . . . ...  

That looks delicious.

 By: VMM : October 15th, 2019-04:00
Last fish we cooked last week After eating this, I don't mind to wash the dishes. Vte ...  

Wow ...

 By: Cpt Scarlet : October 15th, 2019-04:16
That’s great baked fish !

Ah, branzino! . . .

 By: Dr No : October 15th, 2019-12:24
. . . also a favorite, especially with lemon sauce, a specialty of La Vecchia in Santa Monica. Magnífico!