Very good to all! Today I come to bring you the star recipe since I moved to Valencia. I know that you have asked me a lot for this recipe, but I wanted to bring it when I had already made enough paellas to get the hang of it 🙂

Paella is a ritual, that’s why I’ve made the recipe photo by photo. It is important that you respect the steps, the times, the ingredients and even the materials.


900 gr of rice for paellas (I always use the ‘LA FALLERA’ brand, for me it is the best). It is important to choose a good rice.
2 sachets of paella seasoning (you have the info above)
2 cloves of garlic (this is not included in traditional paellas, but remember that it is an adaptation)
1 small onion ( this is not included in traditional paellas, but remember that it is an adaptation)
2 liters of vegetable broth
1 liter of water (+400ml extra, just in case)
1 splash of crushed tomato (not tomato fried)
400 gr of frozen chopped artichoke
450 gr of ‘Vegetables for paellas’ (you will find it in the frozen section and it has: flat green beans, carob beans and white beans.
Olive oil
Sweet paprika
Optional: Rosemary branches, Heura Mediterranean flavor and garlic powder.
We will need: Tripod for paella, the paella and the ring-shaped stove, as well as a clean cloth big.

Step by step

  1. We assemble the paella with the tripod, the ring-shaped stove and the paella. Make sure that the pan is completely horizontal to the ground and is not tilted. You can check it by placing a little water and seeing if it falls more to one side than the other. This is important from each to the distribution of the broth and the ingredients of the paella.
  2. We connect the stove to the cylinder, open the gas and light the fire. My stove has two rings to heat the paella more evenly. I only lit the first one to heat up the center, then we’ll light the second one.
  3. We start by pouring a generous portion of oil into the  center, and while it heats, add two generous pinches of salt. We keep the stove at medium strength.
  4. Next, add the sliced garlic. Remember that traditionally the year is not added, but here we are going to create a small bed that will give it extra flavor since we will omit other paella ingredients, such as meat.
  5. When the garlic is already slightly toasted, add the finely chopped onion. It has to integrate well with the rice and we don’t want to find large pieces of onion. -traditional-valencian-paella-vegetables-easy-homemade-vegana.jpg” title=”” alt=””>
  6. Next, when the onion is slightly browned, add the frozen chopped artichokes and the vegetable mix for paella, which has to contain mainly green beans and carob beans. -valenciana-vegetables-easy-homemade-vegana2.jpg” title=”” alt=””>
  7. Keep the stove on medium heat, turning low. All this has to be done slowly to gain flavor and textures.  I added a little more salt.
  8. Now it’s time to add the Heura flavor of Mediterranean bites. I chopped them beforehand so that they were better distributed throughout the paella.
  9. Now, we add a pinch of sweet paprika and continue to sauté over medium heat.
  10. Keep over medium heat, stirring periodically and adding olive oil if necessary (since my paella is non-stick, it needs much less).
  11. When everything is well sautéed, add a stream of crushed tomato . Very light, only to lightly stain the vegetables.
  12. Keep over medium heat and brown more.
  13. Now, we prepare the 2 liters of broth and we add them to the paella. We keep it on medium heat, at a very gentle boil, so that the broth is impregnated with the flavor of the vegetables and vivacersa.
  14. Light the outer ring of the stove, if you have one. The idea is that the entire paella is at the same temperature, and there are no parts that receive more heat than others.
  15. Next, add the two sachets of paella flavor seasoning Valencian. Stir to distribute well.
  16. After 15 minutes, add another 700 ml of water, stir well.
  17. Now it’s time to add the 900 gr of rice. Traditionally it is placed in the form of a line, diagonally, along the paella. When there is more rice, it is placed in the shape of a cross. Look at the first photo of the carousel below.
  18. Next, we distribute the rice throughout the entire paella, it has to be an even layer. There are those who don’t destroy it and let it cook by itself, but it works better for me that way.
  19. Now, we add the last 300 ml of water, we distribute it well throughout the paella and we keep it on medium heat, gently boiling.
  20. It is more important than ever that the heat is distributed evenly and that the stove touches every point of the paella. The rice has to be done at the same time.
  21. Keep it over medium heat until the water is consumed. Try not to stir, especially when you notice the rice starting to settle. The important thing is not to break the shape of the rice, but to let it sit in place.
  22. When the water has been completely consumed, you can taste the rice. I have given you the amount of liquid that I used and that is adequate for the amount of rice, but it can vary depending on the brand of rice, the material of the paella and many other factors.
    1. NOTE: Taste the grain and, if you see that it is still too hard, pour a little more water on top, distributing the stream throughout the paella, impregnating the sides with the same amount of water as the center. Do not overdo it, it is better to add little by little to correct. DO NOT stir the paella, try to distribute the water well beforehand. Paella is generally served with the grain cooked to perfection (obviously there are those who like it overcooked, but this is not my case).
  23. When the paella has less than 1/2 finger of water in its bottom, which has acquired a firm texture, it’s time to make the socarrat. The socarrat is a technique that I love and it takes a long time to get the perfect point, but it’s worth doing. It consists of lightly toasting the rice underneath (NOT burning it!).
  24. To do this, we raise the power of the stove to the maximum. Now it’s time to wait until it smells toasty, almost burnt, but no. The time can be from 20 seconds to 1 minute. In my paella, as it is non-stick, it takes much longer.
  25. When it starts to smell toasty, hold it for 10 or 15 seconds and turn off the burner. It’s normal if the first time you don’t roast enough or, if you’re very brave, you get too much. It’s a matter of catching the smell and time of your tools. Each paella is a world.
  26. Cover the paella with a clean cloth and leave it there for 2 minutes. This way, the rice will finish cooking and loosen up a bit.
  27. And finally! Serve it with lemon wedges and, if you add rosemary, with the branches located in the center.
  28. Paella, traditionally, is usually eaten from the paella itself, and the more you are, the better. And let’s celebrate whoever got the best socarrat!
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