You know well that gastronomy of Valencia has a universal value, which is Paella, a dish whose fame transcends the region and has been associated with the external image of Spain for many years.
But in all Valencian Community Not only are there many different dishes based on rice, with a gastronomic richness that, if you like rice, as is my case, allows you to enjoy very tasty preparations, but there are even different ways to prepare the famous Valencian paella, which leads to many debates.
On my recent trip to Valencia, I had the opportunity to meet what is the recipe for Valencian paella, according to him Mateu restaurant de El Palmar, one of the icons of this small district of the capital located in the heart of lagoon.
In this restaurant they organize cooking show for groups, and the preparation of Valencian paella is the main protagonist of them.
In order not to get into any debate, I am going to detail how to make Valencian paella in the aforementioned Mateu restaurant, where they make it according to the traditional recipe.
The young chef Vincent part of the basic paella ingredients: rice, chicken, rabbit, green beans, jugs, paprika, food coloring and saffron, as well as water, oil and salt.
The first key of the preparation of Valencian paella, as Vincent tells us, is to get a good stir-fry, giving enough time to fry the chicken and, later, the rabbit. This stir-fry is completed with green beans and finished by adding paprika.
With the sauce ready, which will take about 15 minutes, Vincent pours in the paella water... and pours it in cold. While it starts to boil, he pours in the jug and, finally, it's time for the rice.
To do this, use a local variety of rice, JSendra, grown in the Albufera, which is said to have even better properties than the famous Bomba rice, preventing it from spoiling.
Pour the rice into the paella, forming a pile in a row, and with an advisable proportion of one cup of rice to three cups of water, although this can be 1/5 if you have a strong heat, as is the case. from the kitchen Mateu restaurant.
Finally, the latest paella ingredients, the coloring, the saffron and the salt. And from when it starts to boil, the rice is cooked for 15 minutes, lowering the intensity of the heat as the water is consumed.
After these 15 minutes, Vincent removes the paella from the heat, and with just five minutes of rest, he declares it ready to consume.
The result, I attest, is a delicious paella, with the rice loose, slightly and cook until pasta is, and in which the rich are not missing socarrat (rice stuck to the bottom).
Now the next step is to make your own paella following this simple recipe. That's how I will do it too.
Taste this chicken and rabbit paella in the restaurant itself, during your visit of the Albufera, it costs you 10,90 euros per serving. In addition, you have other rice preparations, among which there is no shortage of seafood paella, or abanda and black rice. Or if you prefer, you have specialties such as Allipebre (Albufera eel stew) or Llisa with salt.
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