Valencian paella

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Today I am going to teach you how to prepare a paella, the most typical dish of my land, Valencia.

This is one of those recipes that provoke discussions one way or another because in each area it is made with different ingredients and everybody says with absolute certainty that their recipe is the authentic one.

I am going to avoid any discussions of that type, although it is true that it bothers me to see paellas made with sausage, meatballs and other ingredients in which the dish could be more accurately labelled as "Rice with things"

The only difference between the paella I make and the traditional one, is that I sauté the rice a little before adding the broth so that it is looser once cooked.

In the case you want to make it as it has been done traditionally, what you have to do is add the broth to the stir-fry, and when it starts to boil, make a "caballón" with the rice, which consists of adding the rice making a straight line that crosses the centre of the paella and goes from one end to the other.

To have a perfect line measure, the rice should stick out a few grains above the broth.

With the ingredients I recommend, you can prepare a paella for four people.

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To prepare this Valencian paella you will need:

- 320 gr. (11,28 oz.) of rice

- 1 tomato

- 650 gr. (22,93 oz.) of chopped chicken

- 80 gr. (2,82 oz.) of green beans

- 80 gr. (2,82 oz.) of “garrofón” (big white beans)

- 1 litre (33,81 fl. oz.) of chicken broth with saffron and rosemary

- Paprika

To prepare this Valencian paella you must follow the following steps:

- Grate the tomato.

- Fry the chicken.

- Add the green beans, white beans and sauté.

- Add the grated tomato and paprika.

- Add the rice and sauté the whole set a couple of minutes.

- Add the boiling broth and cook about 18 minutes over medium heat.