One of my earliest blog recipes was for a Paella with Seafood and Chicken that I posted almost a year ago. Paella is so commonly served with shellfish of some sort that many would regard it as being a seafood dish but, in fact, that isn’t really the case at all. In Spain, Valencia is considered the spiritual home of Paella and the traditional version there, while still based on saffron infused rice, contains snails, usually rabbit, and sometimes chicken or duck. Beans, often a variety, are always included (frequently along with other green vegetables) and tomatoes are required, although the amounts used vary considerably.
I have been meaning to try a Valencian style Paella for ages now but, sadly, it has been about two years since I have seen rabbit in our local grocery store and I have given up hope of obtaining any at present. Still, some Paellas are made in Valencia using only snails so I figure that a ‘bunny-less’ one containing just snails and chicken should still be alright. Beyond that, I will stick to traditional ingredients (although I prefer to use long-grained rather than short-grained rice), but I will make one departure from tradition in the method of cooking… Continue reading “Paella Valenciana”