If you talk to Valencians you will hear quite a few different opinions of what the traditional (authentic) Valencian paella is.
One would tell you that conejo (rabbit) is a must, another that it’s actually caracoles (snails) that make it authentic…Same goes with veggies. You will hear that judías (white beans) are a must, the others will tell you not at all 🙂 and on and on…
Don’t be! Tranquilla (o) as they say here all the time 🙂
If you are making authentic Valencian paella, just make sure to use: pollo (chicken), some green veggies and rice.
It would be good of course if you choose one of these:
- Pollo (chicken)
- Conejo (rabbit)
- Pato (duck)
- Caracoles (snails)
- Garrofó (lima beans)
- Judías verdes (green beans)
- Judías (white beans)
- Alcachofas (artichokes)
- Romero (rosemary)
- These are a must:
- Arroz (short grain rice)
- Tomate troceado (chopped tomato)
- Shafran (or food coloring)
- Caldo (chicken broth)
I was lucky enough to taste few homemade and “nature-made” paellas in Valencia. All made by a locals! Loved them all!
As you will see they were quite different, but they still called them “traditional”. Me and my stomach didn’t find anything wrong with that 🙂
Let’s start with homemade paella. It was made by my good friend Pepe, with lots of love and attention. Highly appreciated!