Recipe of the authentic Valencian paella. Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. The Spanish paella is native to the Valencian region. The Valencian paella has an official recipe but we must bear in mind that it admits variations, since the ingredients that were used in each month of the year are those given by nature in each season. It is a clear example of the Valencian Mediterranean cuisine. We hope you enjoy.
#paellarecipe #ChefAmadeo
#paellavalenciana #spanishdishes #spanishdish #paellas
Fantastic dish. Bravo.
I had this paella with rabbit in Spain in a seaside restaurant. Great memories!
It’s enough time for dry beans to be cooked, normally beans need longer time to cook? One hour minimum
The recipe is correct and fine. But you needn’t so many ingredients . No so much vegetables…
An important thing that has not been said is the quantity of water. The most important point is that water should be finished when the rice is cooked, at that point, then you play with te quantity of water, the intensity of heat and time.
A big paella, a pan, just consumed a lot of water because evaporation.
When they say 3 parts of water for each part of rice could be fine or too little. You put the exact part of water, then boil the ingredients for 20 or 25 minutes, then when you put the rice there is much less water… then everything goes wrong…
What to do?
You put the water, 3 or 4 parts for each part of rice, then before you boil the meat and vegetables you shoul measure with a meter, o a wooden stick the high of the water and take note. Ten add some more water because in those minutes the water is going to reduce and is not going to be the 3 or 4 parts of water needed. Then, after boiled the meat and vegetables and just before adding the rice again you measure the high of water now became stock and add the necessary water to the high you had measured before…then add the rise…
Paella, done properly, is a very difficult dish because this thing about the time, the heat and the cuantity of water…
Took me years to be happy with this dish, much more than anything in oven or casseroles…
I hope is useful for someone.
Chef Amadeo is a great chef, I think I have seen all his videos ! Saludos!!!
If you want to learn to cook paellas, make little ones. Same pan, same fire, same ingredients, same rice. Round rice, the same name, spanish one. 100 g per person and no more than 200 g. 300g .Do that many times and take notes.
In others circustances I guarantee you a big failure. When you are happy with that go for 5 people paella… Salud a todos…
I say that because took me years to became happy with paellas…