Paella, universal dish of Valencian and Spanish gastronomy.
In its origins, this dish was cooked on festive days and events, where families gathered to celebrate, the majority of whom were traditionally in charge of cooking it.
Paella is made with rice, if it is of the Senia variety from the D.O. Rice from Valencia better given its high capacity for absorbing flavor and its creaminess, rabbit, free-range chicken of about 3 kilos, seasonal tomato, jug, ferradura, extra virgin olive oil of the serrana variety with low acidity, salt, dried paprika in the sun, water, rosemary, artichoke in season, saffron as the only colorant and preferably cooked over dry orange wood.
A paella requires an hour and a half for its perfect cooking, including a 20-minute infusion, thus achieving the perfect combination of nuances and aromas.
Once the Paella is finished, it will need to rest for approximately 10 minutes so that the flavors of the ingredients begin to meld and develop a more elegant and uniform result.
The stamp collects for its author the image of the perfect Valencian paella, a dish that must be considered haute cuisine and that he cooks in an artisanal and ancestral way.
Vincent Rioja
