Paella Valenciana for Jesus Pobre to go - 1

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Comments (3)

David Wilson on June 4, 2010

approx 1000 portions. This year the recipe included rabbit, chicken, broad beans, green beans

Kevin Childress on June 8, 2010

Damn!! That's a big pot of stew!! Looks good and sounds good too!

David Wilson on June 8, 2010

It is! The main thing is good quality ingredients and perfect timing. It's not really a stew. All the stock gets absorbed by the rice during cooking, so you end up with a rice dish which is somewhat drier than an Italian risotto. Saffron (Spain is a major producer) is a must have ingredient for the golden yellow colour. The Valencia coastal plain, just to the North of where I live, is the second largest rice growing region in Europe after Northern Italy. Very much a local dish celebrating locally produced ingredients, as is it's alter ego, Paella de Mariscos. A third variant, Paella Mixta, was specifically invented for the tourist trade in the 1960's

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Photo details

  • Uploaded on June 4, 2010
  • Attribution-Noncommercial-Share Alike
    by David Wilson
    • Camera: Canon PowerShot A650 IS
    • Exposure: 0.002s (1/500)
    • Focal Length: 14.78mm
    • F/Stop: f/3.186
    • ISO Speed: ISO80
    • Exposure Bias: 0.00 EV
    • No flash