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Ribera Baixa

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Ribera alta

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La Safor

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C. de Túria / l´Horta

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Castellón

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La Marina

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Ribera Baixa Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, slightly brown chicken and rabbit.
  3. Stir fry vegetables already washed, chopped and shelled until they are sautéed.
  4. Fry minced garlic, sweet paprika and grated tomato.
  5. Add the water and duck broth. Let it boil for at least 10 minutes. At this time add duck pieces (one piece per person) saffron, food coloring and salt.
  6. Add snail and the rice well spread.
  7. Cook over high heat for the first 5 minutes. Then lower heat to medium, and to low for the last 4 or 5 minutes (total cooking time is 18-20 minutes).
  8. Slowly reduce heat until it is only embers, to obtain the desirable "Socarrat" (crusty rice bottom).
  9. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Chicken (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit (tow pieces 60 gr. approx. each per person)
  • 150 gr. Duck (one piece 35 gr. approx. each per person), fried and cooked separate.
  • 200 gr. washed "Tavella" – White paella beans (800 gr. with shells)
  • 200 gr. washed "Garrofo" – flat White beans (1 kg. with shells)
  • 200 gr. "Ferradura" – flat green beans
  • 1 large ripe tomato, grated
  • 1 clove garlic, minced
  • 1 spoonful sweet paprika
  • Saffron flower
  • Food coloring
  • Salt
  • 150 gr fresh green bell pepper
  • 300 gr. snails, previously cooked
  • 120 ml. Extra Virgin Olive Oil
  • Water (2 to 3 times the amount of rice)
  • Duck broth (2 times the amount of rice)

The recommended Paella pan is 45 cm. diameter

Ribera Alta Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, slightly brown chicken and rabbit.
  3. Stir fry vegetables already washed, chopped and shelled until they are sautéed.
  4. Fry minced garlic, sweet paprika and grated tomato.
  5. Add the water and let it boil for at least 10 minutes. At this time add saffron, food coloring and salt.
  6. Add meatballs, snails and rice well spread.
  7. Cook over high heat for the first 5 minutes. Then lower heat to medium, and to low for the last 4 or 5 minutes (total cooking time is 18-20 minutes).
  8. Slowly reduce heat until it is only embers, to obtain the desirable “Socarrat” (crusty rice bottom).
  9. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Chicken (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit (2 pieces 60 gr. approx. each per person)
  • 200 gr. washed "Tavella" – White paella beans (800 gr. with shells)
  • 200 gr. washed "Garrofo" – flat White beans (1 kg. with shells)
  • 200 gr. "Ferradura" – flat green beans
  • 1 large ripe tomato, grated
  • 1 clove garlic, minced
  • 1 spoonful sweet paprika
  • Saffron flower
  • Food coloring
  • Salt
  • 300 gr. snails, previously cooked
  • 120 ml. Extra Virgin Olive Oil
  • Water (4 to 5 times the amount of rice)

The recommended Paella pan is 45 cm. diameter

La Safor Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, slightly brown chicken and rabbit.
  3. Stir fry vegetables already washed, chopped and shelled until they are sautéed.
  4. Add the water and let it boil for at least 10 minutes. At this time add saffron, food coloring and salt.
  5. Add meatballs, snails and the rice well spread.
  6. Cook over high heat for the first 5 minutes. Then lower heat to medium, and to low for the last 4 or 5 minutes (total cooking time is 18-20 minutes).
  7. Slowly reduce heat until it is only embers, to obtain the desirable "Socarrat" (crusty rice bottom).
  8. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Chicken (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit (2 pieces 60 gr. approx. each per person)
  • 8 meatballs (ground pork, breadcrumbs, salt, cinnamon powder, fresh egg)
  • 200 gr. washed "Tavella" – White paella beans (800 gr. with shells)
  • 200 gr. washed "Garrofo" – flat White beans (1 kg. with shells)
  • 200 gr. "Ferradura" – flat green beans
  • 200 gr. artichoke
  • 1 spoonful sweet paprika
  • Saffron flower
  • Food coloring
  • Salt
  • 300 gr. snails, previously cooked
  • 120 ml. Extra Virgin Olive Oil
  • Water (4 to 5 times the amount of rice)

The recommended Paella pan is 45 cm. diameter

C. de Túria / l´Horta Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, slightly brown chicken and rabbit. Reserve livers.
  3. Stir fry vegetables already washed, chopped and shelled until they are sautéed.
  4. Add grated tomate to obtain a smooth sauce with all ingredients.
  5. Add the water and let it boil for at least 10 minutes. At this time add saffron, food coloring and salt.
  6. Add romero, and remove before water starts to boil. Add rice well spread
  7. Cook over high heat for the first 8-10 minutes. Then lower heat to medium, and to very low for the last 4 or 5 minutes (total cooking time is 21-23 minutes).
  8. Slowly reduce heat until it is only embers, to obtain the desirable "Socarrat" (crusty rice bottom).
  9. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Chicken with liver included (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit with liver included (2 pieces 60 gr. approx. each per person)
  • 200 gr. "Garrofó Pintat" – spotted white flat paella beans (1 kg. with shells)
  • 200 gr. "Ferradura" – flat green beans
  • 1 large ripe Roma tomato, grated
  • Saffron infusión
  • 1 rosemary twig
  • Salt
  • 150 ml. Extra Virgin Olive Oil
  • Water (4 to 5 times the amount of rice)

The recommended Paella pan is 45 cm. diameter

Castellón Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, slightly brown chicken, rabbit and pork ribs.
  3. Stir fry vegetables already washed, chopped and shelled. except for the "pèsols fins", until they are sautéed.
  4. Cook minced garlic, sweet paprika and grated tomato.
  5. Add the water and let it boil for at least 10 minutes. At this time add saffron, food coloring and salt.
  6. Add snails and rice well spread.
  7. Cook over high heat for the first 5 minutes. Then lower heat to medium, and to very low for the last 4 or 5 minutes (total cooking time is 18-20 minutes).
  8. Decorate with "pèsols fins".
  9. Slowly reduce heat until it is only embers, to obtain the desirable "Socarrat" (crusty rice bottom).
  10. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Chicken (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit (2 pieces 60 gr. approx. each per person)
  • 300 gr. Pork ribs (2 pieces 35 gr. approx. each per person)
  • 200 gr. washed "Tavella" – White paella beans (800 gr. with shells)
  • 200 gr. washed "Garrofo" – flat White beans (1 kg. with shells)
  • 200 gr. "Ferradura" – flat green beans
  • 150 gr. "Pèsols fins" – tender green peas with Shell
  • 150 gr. "Benicarló" artichokes
  • 1 large ripe tomato, grated
  • 1 clove garlic, minced
  • 1 spoonful sweet paprika
  • Saffron
  • Salt
  • 150 gr fresh red bell pepper
  • Food coloring
  • 300 gr. snails, previously cooked
  • 120 ml. Extra Virgin Olive Oil
  • Water (4 to 5 times the amount of rice)

The recommended Paella pan is 45 cm. diameter

La Marina Recipe

Preparation
  1. Add oil and a bit of salt to the paella pan over low heat.
  2. When oil is hot, stir fry red pepper stripes and set aside.
  3. Slightly brown rabbit and range chicken.
  4. Stir fry vegetables already washed, chopped and shelled until they are sautéed.
  5. Cook minced garlic, minced ñora, parsley and tomato.
  6. Add the water and let it boil for at least 10 minutes. At this time add saffron and salt.
  7. Add the meatballs, snails and rice well spread.
  8. Cook over high heat for the first 5 minutes. Then lower heat to medium, and to very low for the last 4 or 5 minutes (total cooking time is 18-20 minutes).
  9. Decorate with red bell pepper stripes.
  10. Slowly reduce heat until it is only embers, to obtain the desirable “Socarrat” (crusty rice bottom).
  11. Let it stand 5 minutes before serving.
Recipe
For 4 people
  • 400 gr. Bomba La Fallera Rice (Valencian denomination of origin)
  • 500 gr. Range chicken (2 pieces 60 gr. approx each per person)
  • 500 gr. Rabbit (2 pieces 60 gr. approx. each per person)
  • 200 gr. Ribs (2 pieces 25 gr. approx. each per person)
  • 10 "mandoguilles" (meatballs)
  • 200 gr. washed "Tavella" – White paella beans (800 gr. with shells)
  • 200 gr. washed "Garrofo" – flat White beans (1 kg. with shells)
  • 200 gr. "Rojet" – green and red flat bean
  • 150 gr fresh red bell pepper, cut in stripes
  • 1 large ripe tomato, grated
  • 1 clove garlic, minced
  • 1 spoonful ñora (local bell pepper) in poder, or chopped
  • Saffron
  • Parsley
  • Unrefined salt
  • 300 gr. "xonetes" snails, previously cooked
  • 120 ml. Extra Virgin Olive Oil
  • Water (4 to 5 times the amount of rice)

The recommended Paella pan is 45 cm. diameter