If you’re not coming to Spain for a traditional paella tour, then follow our recipe for an alternative take on the iconic Valencian Paella!
The Mediterranean Spanish province of Valencia is known as the home of paella, and though there are plenty of iterations of this dish that revolve around fruits of the sea, the true “Paella Valenciana” is all about the bounty of the land. Typical proteins include chicken, rabbit, and snails (feel free to go hunting in your garden for the latter is you find this recipe lacking).
To make a proper paella, a wide, shallow pan with thin metal and an equally large burner is essential. If you don’t have a paella pan or something similar, this will be quite a challenge. If your stovetop is small, use the barbecue. Also, most people say that the flavor of a good paella comes first and foremost from the stock used to cook the rice. Use top-quality chicken stock, or better yet, make your own! Tip: Cover the paella for 10 minutes prior to eating to allow the flavors to settle into the dish