This is the start of a journey of what we at Olea think how authentic and traditional recipes from the Mediterranean should be prepared. As our wine comes from the beautiful regions of Valencia, we are going to begin in the City of Valencia and travel every month through the recipes posted here across the territories of the Mediterranean bringing the cultures and traditions of food for everyone to enjoy.
The most traditional dish in the region of Valencia is the Paella Valenciana. Why do we say Paella Valenciana and not Paella?. Well, because there are many versions of Paella and as we are starting our journey in Valencia we want to keep it as an Authentic Paella true to the locals.
One thing that makes the Paella Valenciana truly authentic is the formation of what is called “Socorrat”, a colloquial Valencian word which literally means to singe. This is the rice that gets crunchy and forms a crust at the bottom of the paella dish, an intrinsic part of the paella and where families and friends fight to get a taste of.
- Olive oil (Spanish of course)
- Saffron & a spring of fresh rosemary.
- Freshly grated tomatoes.
- Rice (short grain, Valencian)
- White lima beans.
- Flat green beans.
For 4 people:
- 10ml Olive oil
- 500gr. Pcs of chicken
- 500gr. Pcs of rabbit
- 2 Freshly grated tomatoes.
- 250gr. White lima beans.
- 250gr. Flat green beans. Cut to pieces
- 500gr. Rice (short grain, Valencian)
- 1.25 L of water
Using a Paella dish, add the olive oil and heat up well, but do not burn. Once nice and hot add the chicken and rabbit. fry it well moving it frequently to seal in the flavour and continue to fry until golden brown on all sides.
Once the chicken and rabbit is golden brown add the flat green beans and the lima beans and fry together for 2-3 minutes. After this period add the freshly grated tomato and mix.
Once the tomato is fried and almost evaporated, add the water and turn up the heat for 5-7 minutes. During this times is when you add the saffron, the sprig of rosemary and salt.
Once the water starts to boil you add the rice in the form of a cross making sure it is at least 1 finger above the water. Once added mix the rice until it is evenly and thinly spread out and leave on a high heat for the first 10 minutes, reducing the heat gradually afterwards making sure it doesn’t burn, but enough for the socorrat to form, a light brown colour. Once you see this you’re ready to go.
Take off the heat and let it sit for 5-7 minutes. Then serve and enjoy with a glass of Olea Red Crianza.
It is tradition in Valencia to put the paella dish in the middle of the table and share amongst friends and family, not everybody likes this but for us here at Olea it tastes better.
The first paella following the OLEA recipe
This paella was prepared in Miami and due to the unavailability of the flat green beans they were substituted for local products, but always keeping true to an authentic Paella Valenciana.