If you want to know how to make the typical recipes of Valencia step by step, we explain the main recipes of the Valencian Community.
Índice
The typical recipes of Valencia, and of the Valencian Community in general, are a very important part of Spanish gastronomy. Beyond paella, an essential dish, there are many other typical recipes from the Spanish east that cannot be missing in our kitchens. Below, we review the most important ones.
Valencian Paella
Ingredients
300 grams of chicken in pieces.
300 grams of rabbit in pieces.
250 grams of green beans.
1 large ripe tomato.
1 cup of garrofon (typical white bean from Valencia).
2 cups of rice (preferably Valencia rice).
5 cups of water or poultry broth.
1 red pepper.
1 sprig of rosemary.
Olive oil.
1 pinch of saffron or food coloring.
Salt and pepper to taste.
Step by step preparation
Preparation of the sofrito: In a paella pan, heat the olive oil and add the chicken and rabbit in pieces. Fry over medium heat until golden brown.
Add the cut green beans and the garrofon. Stir and continue cooking for a few minutes.
Add the chopped tomato and stir.
Adding the rice: When everything is well sautéed, add the rice and sauté a little so that it infuses the flavor.
Adding the broth: Add the hot water or poultry broth. If you have saffron, now is the time to add it; If not, you can use a little food coloring to color the rice.
Cooking: Cook over medium-high heat for about 10 minutes. Then, reduce the heat and continue cooking for another 10 minutes. It is important not to stir the rice once the water is added to achieve the perfect texture.
Place the red pepper cut into strips and the sprig of rosemary on top.
Cook until the rice is done and has absorbed all the broth. The bottom should be a little toasted (this is called "socarrat" and is very appreciated).
Remove from heat and let sit for a few minutes before serving.
All i Pebre
Ingredients
500 grams of eel (or failing that, another fish) cut into pieces.
4 cloves of garlic, minced.
1 red pepper chopped.
1 pinch of sweet paprika.
50 grams of toasted almonds.
Olive oil.
Salt and pepper to taste.
1 sprig of chopped parsley.
Water or fish broth.
Step by step preparation
Preparation of the mash: In a mortar, place the garlic, parsley and toasted almonds. Blend well until you obtain a paste.
Cooking the fish: In a saucepan, heat a little olive oil and add the eel cut into pieces. Sauté until golden brown on all sides.
Add the chopped red pepper and sauté until tender.
Add the sweet paprika, stir quickly (be careful not to burn it because it makes it bitter) and then add the water or fish broth until the fish is covered.
Incorporation of the mashed: Add the mashed garlic, parsley and almonds to the stew and stir well.
Cooking: Cook over medium-low heat for about 20-25 minutes, or until the fish is tender and the stew has thickened slightly.
Season with salt and pepper to taste.
Serve hot, ideally with a piece of fresh bread to dip in the sauce.
Fideuá Valenciana
Ingredients
400 grams of thick noodles
300 grams of shrimp or prawns.
300 grams of squid or cuttlefish.
1 large ripe tomato.
1 green pepper.
4 cloves of garlic.
1 pinch of sweet paprika.
Olive oil.
1 liter of fish broth.
Salt and pepper to taste.
Allioli (optional to accompany).
Step by step preparation
Preparation of the sofrito: In a paella pan or large frying pan, heat the olive oil and add the squid cut into rings or strips. Sauté them until they start to turn golden brown.
Add the shrimp or prawns and fry a little more.
Add the chopped green pepper and chopped tomato, and stir well. Cook over medium heat until the tomato is well sautéed.
Add the chopped garlic cloves and sweet paprika. Stir well.
Adding the noodles: Add the noodles to the paella pan and fry them a little so that they are infused with the flavor.
Adding the broth: Pour the hot fish broth into the paella pan to cover the noodles.
Cook over medium-high heat for about 10 minutes or until the noodles are almost done and have absorbed most of the broth.
Final cooking: Reduce the heat and let it cook until the noodles are completely cooked and have absorbed all the broth.
Serve hot accompanied, if you wish, with allioli.
Fartons
Ingredients
500 grams of strong flour.
25 grams of fresh yeast.
100 grams of sugar.
50 ml of mild olive oil or sunflower oil.
2 eggs.
125 ml of water.
1 pinch of salt.
Powdered sugar to sprinkle (optional).
Step by step preparation
Preparation of the dough: Dissolve the yeast in the warm water. In a large bowl, mix the flour with the sugar and salt.
Add the eggs, oil and yeast and water mixture. Knead until you obtain a homogeneous and elastic dough.
Let the dough rest in a warm place for an hour or until doubled in size.
Divide the dough into small portions and form the fartons, giving them an elongated shape.
Place the fartons on a previously greased baking tray or lined with baking paper, leaving space between them.
Baking: Preheat the oven to 180ºC. Bake the fartons for 15-20 minutes or until golden brown.
Take them out of the oven and, while they are still hot, add a little sugar water to give them shine. If you prefer, you can sprinkle them with icing sugar.
These are some of the best-known typical Valencian recipes. As you can see, it is a very varied gastronomy that offers us everything from delicious sweets, such as fartons, to dishes that have become an international reference.