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Paella Valenciana

Annie Sibonney serves up this symbolic Spanish dish in episode 1 of From Spain with Love.

Paella Valenciana


It is best to use fresh and tender beans, although out of season it is possible to use dried. For example, you can use re-hydrated and boiled butter beans (large white lima beans – “garrofó”), pouring them in when the rice is almost cooked. It will need more or less water, depending on the water quality and even the geographic zone altitude. Don Rafael Vidal always uses “Senia” or “Bahía” rice from Valencia with Valencian Denomination of Origin (D.O.)

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Angus Hughson

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Paella Valenciana.


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Posted by Ernest7 • 1y ago • Report
This recipe does in fact produce a risotto; a paella recipe is not stirred once the ingredients are settled, as Joanna correctly points out. The result is the socarrat (or crust) and this recipe does not begin with a sofritto. Personally I prefer calasparra rice over the other brands listed. Then I add my chicken (i.e. spatchcock) late in the process, whilst it is still frozen and as it thaws I cut it up with secateurs in situ. Seafood is added even later so that it doesn't overcook and become tough.

Posted by Joanna142 • 1y ago • Report
The ingredients are very authentic but where is the reference to the crust?...,, Any Spanish (especially those from Valencia) will tell you it's the best part... Paella is not meant to be risotto
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