How to cook the original Paella Valenciana on wood fire explained by Chef Tom Voigt
Please check out my website for more info to get in touch: cheftomvoigt.com
Hello friends of the kitchen.
Valencia.
Valencia and paella, two things that go together.
I'm here in a beautiful garden of the Valencia to present you the authentic recipe Paella Valencia with local ingredients ...
Voi .... and do on a wood fire, which is more difficult, but authentico and tastier.
Let's start.
Paella Valenciana is prepared with following ingredients, as a registered designation of origin.
Sea Food Paella ???????? | Authentic Spanish Sea Food Paella | EASY PAELLA Recipe | Chef's Special Recipe
Sea Food Paella ???????? / Authentic Spanish Sea Food paella
Paella is a Spanish rice dish originally from Valencia. This sea food rice is cooked in a special pan called Paella pan and normally served in the pan itself. Sea food Paella is Paella rice cooked along with different varieties of Sea food.
#paella
#seafoodpaella
#spanishpaella
#paelladay
#aadischannel
Watch my other Paella Recipes
Seafood Paella in Easy method :
Lobster Paella :
Vegan Mushroom Paella :
Ingredients
Paella rice/ raw bomba rice – 1 cup
Red chilli powder – 1 tsp
Pepper powder – 1 tsp
Turmeric powder - 1/4 tsp (Optional)
Chopped Garlic – 3 tbsp
Chopped White onion – 1 big
Chopped Tomato – 2 medium
Fresh thyme – 1 tbsp
Fresh parsely / coriander leaves - 1 tbsp
Flat beans – ½ cup
Red bell pepper – ½ cup
Squid – 200g
shrimps - 200g
Whole prawns- 200 g
Clams – 6
Mussels- 8
Olive oil
Salt as required
Frozen peas – 2 tbsp
For the stock
Fish stock / chicken stock – 4 cups
Saffron – 0.5 g
Salt
Method
Add olive oil in the Paella pan, cook squid and prawns adding chilli powder, turmeric powder and salt and saute for a minute. In the same pan add olive oil and saute chopped garlic and white onion and fry until softened, now add tomatoes and saute well. Add the fish stock boiled with saffron and salt.
Now add the rice and stir well. Cook the rice over low heat for 18 to 20 minutes. Add the red bell pepper, beans, squid , prawns , clams and mussels. Add a little more hot stock toward the end if the rice looks too dry. When the rice is done, turn off the heat and cover the pan with a large piece of foil. Cook in low flame for 5 minutes. Enjoy this delicious Seafood paella as your lunch or dinner.
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
How to make paella(VALENCIA )
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella (varieties of green beans) chicken, sometimes duck, garrofó (a variety of lima or butter bean).
#paella valenciana
#spanish rice
#spanish popular dish
The Original Paella - Paella Valenciana || Infinity Platter || 2022
Paella is one of the most iconic dishes in Spanish cuisine ????
This particular paella - Paella Valenciana is believed to be the original style of Paella. Valencia then, is where the paella was born. The Romans introduced irrigation to parts of Spain, following which Arab conquerors brought rice with them thus bringing life to this dish called the paella.
The dish takes it’s name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella, is the word for a frying pan in Valencia's regional language.
This Valencian paella consists of chicken, rabbit, snails, green beans & butter beans, cooked in olive oil and chicken stock and gets it classic yellowish colour from saffron.
Paella has now evolved into Spain's most well-known dish and there are thousands of varieties where all kinds of meat, seafood and vegetables are used to make the paella of your choice ????????
Today’s video happened by chance in the very last moment and I’m so happy about it.
We finished recording our videos in Valencia and were heading back to Barcelona when we thought ‘How can we leave the city without covering Paella Valenciana!?
We called this restaurant and said we’d reach their place within the hour and we’d love to record a video there. They were so nice and immediately agreed so here we are ????
The Paellas at this restaurant Ca Jaume are extra special because they have their own rice fields so the rice they use in their Paellas is from that.
I love everything about Ca Jaume! The location, the food and the people. They were incredibly helpful, enthusiastic, passionate, kind & generous. When you visit Valencia, I highly recommend visiting this restaurant.
Ca Jaume -
Instagram -
Address - Plaça de la Sequiota, 7, 46012 València, Valencia
Phone - +34 961 620 144
Have a lovely day and see you next week ????
Subscribe to Infinity Platter Now! :
________________________________
Follow Infinity Platter on other social media platforms:
Facebook:
Instagram:
Instagram:
Twitter:
________________________________
#InfinityPlatter #AashrithaDaggubati #TheOriginalPaella #Paella #PaellaValenciana #Valencia #Valencianfood
Paella Valenciana | Kenji's Cooking Show
This will be the last video shot outside at my current home. Future outdoor videos will be at my new place, so... take from that what you will.
This is a pretty traditional paella. If you’re super purist maybe my lack of rabbit or the addition of piquillo peppers will upset you, though. Maybe not. Maybe it’s the use of the wrong type of beans. Maybe not. Either way make a comment about it because it boosts engagement which YouTube likes.
I was testing out how well my recommended outdoor wok burner (the power flamer 160 from outdoorstirfry.com) world for paella. Heat management is a little tough (because low heat is still really hot). If I had a little more control I would have browned the chicken (or rabbit) a little more gently.
Paella Valenciana
Serves 4-5
Ingredients:
1/4 cup (60ml) extra-virgin olive oil
2 1/2 pounds (1200g) chicken leg pieces, rabbit pieces, or a mix
Salt and pepper
1/2 pound (225g) green beans or runner beans, cut into 1 1/2-inch segments
1/2 pound (225g) fresh or frozen lima, butter, or fava beans
A few cloves of garlic, finely minced
3 ripe Roma tomatoes (about 8 ounces, 225g), split in half, the cut-side rubbed through the large holes of a box grater, skins discarded
2 teaspoons (about 3g) Spanish smoked paprika
Pinch saffron threads
2 cups (around 400g) short grain rice, preferably Bomba (arborio or any other rice will do fine)
5 cups (1200ml) water
4-5 rosemary sprigs
Lemon wedges for serving
1. Heat olive oil in a paella or in a large carbon steel or cast iron skillet over high heat until shimmering. Reduce heat to medium, add chicken and/or rabbit, season with salt and pepper, and cook, stirring occasionally, until it is lightly browned on most sides, about 5 minutes.
2. Add the green beans and lima beans. Stir into the chicken. Add garlic and immediately stir into the other ingredients to prevent burning. When the garlic is aromatic (about 1 minute), push ingredients the side of the pan then add tomatoes directly to center. Let the tomatoes cook down a bit, then stir them into the other ingredients.
3. Push everything to the sides again and add smoked paprika and saffron directly to the center. Bloom the spices by stirring them in the olive oil and rendered chicken fat until fragrant, about 30 seconds, then stir everything together.
4. Add rice and cook, stirring frequently, until lightly toasted and coated in the bloomed spice mixture, about 2 minutes. Add water and rosemary sprigs. Use a wooden spoon or spatula to scrape up any browned bits from the bottom and stir everything together well, making sure that the rice is all submerged.
5. Bring to a simmer and cook without stirring g until the rice is tender and the liquid is absorbed (you may need to add more liquid if it gets too dry before the rice is fully cooked; just pour it evenly around the top), 15 to 20 minutes total.
6. If desired, keep cooking until a crispy crust forms on the bottom of the rice (test this by scraping some rice off the bottom with a stiff wooden spatula). Serve immediately with lemon wedges.
Spanish Paella Recipe from Restaurante La Murciana in Valencia Spain
EPISODE 553 - How to Make a Delicious Spanish Paella from Restaurante La Murciana in La Malvarrosa Valenica
FULL RECIPE HERE:
GET THE SAFFRON I USED HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)