The village is located in between a lake of sweet water and the sea. This provided the ingredients that are necessary to cook the dish that is not only tasty, but has some great nutritional value. Apart from the production of the sea foods, the farmlands in the village produce beans and rice. On the other hand, the lake serves as a good resource for duck and chicken. As a result, the people manage to prepare two different types of paella a la valenciana.



The first variation of the dish comes up with meat in it. Traditionally, it contains both the chicken and the duck. However, these days, the ducks are replaced by the rabbits that are easily available and therefore cheaper. Along with the meat, the paella contains the lemon, olive oil, saffron, beans and rice. This version is very popular among the people in Valencia and they enjoy the dish in the weekends.

However, the Spanish tradition to eat the paella demands a paella pan. The people at the table used to eat the food from the same pan. Wooden spoons were used for that purpose. However, that trend has changed in subsequent years. Now, people take it in their own dishes.

The other version of paella, the dish contains seafood. Named Paella de marisco, it uses calamares (squid,) lobster, sepia (cuttlefish,) lemon, garlic, mejill'n or clotxina (mussels,) olive oil, saffron, rice etc.

To prepare paella Valenciana, for one person, one needs 150 grs (1/3 Lb) of chicken, 150 grs (1/3 Lb) of rabbit, saffron, Red paprika powder, natural tomato, Garrof'n (cooked Judion or butter beans,) green beans, Haricot beans (navy beans,) olive oil, water, salt.

One condition to prepare the dish is that the heat should be even in every part of the oven. You have to be able to adjust the fire in the two rings and the paella should be completely in balance.

The garrof'n should be submerged in water 12 hours before the cooking starts. The chicken and the rabbit should be fried in olive oil until they acquire a golden look. The meat should be distributed evenly on the pan. Now, the beans and garrof'n should be fried. The entire thing should be done in moderate heat. The natural tomato and red paprika powder should be added then. Now, it is time to add some water. The amount of water should be judiciously judged. Too much of it will weaken it while too little will keep the rice hard.

After adding the sufficient water, the entire thing should be left for boiling for 3 to 5 minutes. After that, the heat should be reduced to medium. Add some salt to it and leave it for around 13 to 17 minutes. Now, turn off the heat and keep the paella covered with kitchen paper for another 10 minutes.

If you want to more about the dish, HotPaella.com is the ideal destination. They have the authentic flavor of Spain to teach you the right thing.