-18%
Paella Valenciana
About This Course
Paella Valenciana is the quintessential rice dish from the Valencia region of Spain, combining chicken, rabbit (or just chicken), fresh green beans, native beans, tomatoes, saffron, and other fragrant spices. In this course, you will explore the origins of paella, learn about each essential ingredient, and master the cooking techniques required to achieve authentic flavor and texture. You will discover how to choose the right rice variety, assemble ingredients in the proper order, and allow the mixture to simmer gently until perfectly cooked. By the end, you’ll be able to prepare a traditional Paella Valenciana that delights with its balanced taste and rich aroma.
Learning Objectives
History and Regional Context
Origins of Paella Valenciana and its connections to Valencian agricultural traditions.
Distinctions between classic Valencian paella, seafood paella (Paella de Mariscos), and other regional variants.
Selecting and Preparing Ingredients
Rice varieties (Bomba vs. Calasparra) and their impact on texture.
Choosing quality proteins (chicken and/or rabbit), native beans (judía verde, garrafó), olive oil, and saffron threads.
Preparing vegetables: green beans (bajoqueta), garrafó beans, fresh tomatoes, and garlic.
Cooking Techniques and Timing
Building a sofrito base: sautéing meat, vegetables, and spices to develop depth of flavor.
Proper rice-to-liquid ratio and how to incorporate stock infused with saffron.
Achieving the prized socarrat (crispy rice crust) without burning.
Adjusting heat levels for even cooking and optimal moisture absorption.
Presentation and Serving
Traditional ways to serve Paella Valenciana—family style straight from the paellera.
Garnishing options (lemon wedges, fresh parsley) to enhance aroma and appearance.
Tips for reheating and storing leftovers without compromising texture.
Material Includes
- Detailed ingredient list with recommended quantities for 4–6 servings.
- Printable PDF recipe sheet outlining step-by-step instructions.
- Glossary of Spanish terms (e.g., paellera, sofrito, socarrat) to clarify local vocabulary.
- Suggested substitutions (e.g., alternatives if rabbit is unavailable).
- Spice chart highlighting saffron grades and proper storage tips.
Requirements
- Access to a gas burner or stovetop that can accommodate a large paella pan.
- Familiarity with standard cooking techniques: sautéing, simmering, and timing.
- Willingness to source specialty ingredients (saffron, Bomba or Calasparra rice, garrafó beans).
- Patience for slow, attentive cooking—this dish requires careful heat control and timing.
Target Audience
- Home cooks eager to explore authentic Spanish cuisine.
- Food enthusiasts interested in mastering rice-based one-pan dishes.
- Culinary students seeking deeper knowledge of regional Mediterranean specialties.
- Anyone looking to host family gatherings or dinner parties with a show-stopper dish.
- Beginners and intermediate cooks willing to learn traditional cooking methods.
Curriculum
2 Lessons3h 15m
Origins & Ingredients
History of Paella Valenciana and Essential Ingredients
Cooking & Presentation
Your Instructors
uniquedevservice993@gmail.com
See more
€8.95€10.95
Material Includes
- Detailed ingredient list with recommended quantities for 4–6 servings.
- Printable PDF recipe sheet outlining step-by-step instructions.
- Glossary of Spanish terms (e.g., paellera, sofrito, socarrat) to clarify local vocabulary.
- Suggested substitutions (e.g., alternatives if rabbit is unavailable).
- Spice chart highlighting saffron grades and proper storage tips.
