Valencian Paella

The first thing we are going to do is grate the tomato and chop the garlic. We leave it aside in a bowl. Then, we are going to prepare the batxoqueta (flat bean) and the garrofón. If the beans are fresh and long, we cut them into smaller pieces (3 cm approx). If they are already cut, simply have the vegetables ready.

On the other hand, we are also going to prepare the rice. In the description it says 3 cups (100 grams each) but I do not weigh it, I use coffee cups to measure it. I use one cup per person and as this paella is for 2-3 people I have put 3 cups of coffee.

Once all the ingredients are ready, let's start making the paella. The most important thing is to make the sofrito (that is why it is an OCCASIONAL recipe). We pour in the bottom of the paella a good jet of oil (covering the entire base). We put in the oil a little salt so that the meat does not jump. We fry the meat until it is golden brown and add the batxoqueta. A little later we put the garrofón. After about 5 minutes frying the vegetables, add the tomato and garlic.

When the tomato has reduced a little, it is time to add the paprika. Stir and add the water (up to the rivet next to the handle). Now add the saffron and stir. Let it boil for about 10 minutes. When it has passed that time we prove of salt and we rectify.

Add the rice and cook it for about 10 minutes over a slightly high heat (if we see that it sucks the water too fast we lower the heat). When the 10 minutes have passed we lower the heat to medium-low heat. When it has absorbed the water it should be ready (it takes about 20-22 minutes but it depends on the fire we have, the rice we buy, the water etc). We can leave a little to make the famous socarrat, but we warn that the line between burnt and socarrat is very thin! It is important not to stir the rice so that it does not get soggy.

Overview: Important things: -Quantity of rice and water -Do not stir - Do not wash the rice - Good sofrito