Learn the key ingredientes to prepare Paella 'Valenciana'

Learn the key ingredientes to prepare Paella 'Valenciana'

In this short article, you will learn which ingredients you need to make an authentic Paella Valenciana. Those ingredientes should be part of a good Paella Set:

    • A good olive oil: For Paella we recommend a virgin olive oil extra with a mild taste, so that it does not hide the taste of the other ingredients.

    • Bomba rice: You can also use other short-grained round rice japonica varieties like the Albufera, but in our opinion it is worth to spend a little more and buy Bomba, which is the best possible rice for the preparation of Paella. After all, the rice is the most important ingredient for the paella. 

    • Garrofón Or Paella Beans: An authentic Valencian paella must contain garrofones, which are large white beans with brown sprinkles that have a thin skin and a very creamy texture.

    • Condiments: mainly saffron and Paprika de la Vera. These are the spices that the Paella lend its characteristic orange color. In addition to color, the paella give your characteristic aroma and reinforce the taste of the other ingredients.

If you want to learn how to cook an authentic Valencian paella step by step, you can read the recipe published in our blog.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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