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Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>
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2026-06-01 09:27:56 +02:00
co-authored by Claude Sonnet 4.6
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<article id="post-670" class="post-670 page type-page status-publish hentry">
<h1 class="main_title">La Paella Valenciana.it</h1>
<div class="entry-content">
<h1>Ingredienti per 4 persone</h1>
<p>Pollo &#8211; 700 g.</p>
<p>Coniglio &#8211; 400 g.</p>
<p>Fagiolini cornetti o fagiolini verdi piatti -350 g.</p>
<p>Garrofón  &#8211; 70 g.</p>
<p>Fagiolini bianchi o tabella -60 g.</p>
<p>Se di stagione, 2 o 3 carciofi.</p>
<p>Olio vergine di oliva 16 cl.</p>
<p>Riso della qualità “bomba”, Senia o altra varietà similare &#8211; 320 g.</p>
<p>Pimentón rosso dolce in polvere.</p>
<p>Zafferano in pistilli &#8211; 300 mg. o al suo posto 1 cucchiaio raso di colorante alimentare.</p>
<p>Pomodoro fresco grattugiato &#8211; 5 cucchiai.</p>
<p>Sale.</p>
<p>Acqua q/b.</p>
<p>&nbsp;</p>
<h1>Procedimento</h1>
<p>&nbsp;</p>
<p><em><a href=="../wp-content/uploads/2011/04/image0021.jpg"><img title="image002" alt="" width="245" height="184" data-src=="../wp-content/uploads/2011/04/image0021.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image002" src=="../wp-content/uploads/2011/04/image0021.jpg" alt="" width="245" height="184"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image004.jpg"><img title="image004" alt="" width="245" height="184" data-src=="../wp-content/uploads/2011/04/image004.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image004" src=="../wp-content/uploads/2011/04/image004.jpg" alt="" width="245" height="184"/></noscript></a></em></p>
<p>Versiamo l’olio al centro della padella, lo spargiamo nella stessa, accendiamo il fuoco e scaldiamo l’olio.</p>
<p><em> <a href=="../wp-content/uploads/2011/04/image006.jpg"><img title="image006" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image006.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image006" src=="../wp-content/uploads/2011/04/image006.jpg" alt="" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image0081.jpg"><img title="image008" alt="" width="239" height="180" data-src=="../wp-content/uploads/2011/04/image0081.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image008" src=="../wp-content/uploads/2011/04/image0081.jpg" alt="" width="239" height="180"/></noscript></a></em></p>
<p>Quando l’olio comincia ad emanare fumo, aggiungiamo il pollo e il coniglio a pezzi, in precedenza leggermente salati e facciamoli dorare con cautela a fuoco medio. Qualora il fuoco fosse eccessivo, possiamo spolverare con del sale i bordi della padella, quelle zone in cui non c’è olio, per evitare che si bruci.</p>
<p><em>.</em></p>
<p>&nbsp;</p>
<p><em>   </em><a href=="../wp-content/uploads/2011/04/image010.jpg"><img title="image010" alt="" width="235" height="176" data-src=="../wp-content/uploads/2011/04/image010.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image010" src=="../wp-content/uploads/2011/04/image010.jpg" alt="" width="235" height="176"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image012.jpg"><img title="image012" alt="" width="236" height="177" data-src=="../wp-content/uploads/2011/04/image012.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image012" src=="../wp-content/uploads/2011/04/image012.jpg" alt="" width="236" height="177"/></noscript></a></p>
<p><em> È molto importante che tutta la carne sia ben dorata; il sucesso della paella dipende molto da questa fase del procedimento</em></p>
<p><em> <a href=="../wp-content/uploads/2011/04/image0142.jpg"><img title="image014" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0142.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image014" src=="../wp-content/uploads/2011/04/image0142.jpg" alt="" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image0165.jpg"><img title="image016" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0165.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image016" src=="../wp-content/uploads/2011/04/image0165.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
<p>Aggiungiamo le verdura a pezzi e soffriggiamole per qualche minuto.</p>
<p>&nbsp;</p>
<p><em><a href=="../wp-content/uploads/2011/04/image0183.jpg"><img title="image018" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0183.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image018" src=="../wp-content/uploads/2011/04/image0183.jpg" alt="" width="240" height="180"/></noscript></a> </em><em> <a href=="../wp-content/uploads/2011/04/image0202.jpg"><img title="Sofrito de paella" alt="Realizando el sofrito de la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0202.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Sofrito de paella" src=="../wp-content/uploads/2011/04/image0202.jpg" alt="Realizando el sofrito de la paella" width="240" height="180"/></noscript></a>  </em></p>
<p>Realizziamo un “buco” nel centro della padella scansando la carne e la verdura. In questo spazio poniamo il pomodoro, lo soffriggiamo alcuni minuti e aggiungiamo il pimentón. Lasciamo cuocere un altro minuto. È importante che il fuoco sia leggero al momento di aggiungere il pimentón, perchè corriamo il rischio che bruci e la paella assuma un sapore amarognolo.</p>
<p>&nbsp;</p>
<p><em> </em> <a href=="../wp-content/uploads/2011/04/image0221.jpg"><img title="vertiendo el agua" alt="Vertiendo el agua en la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0221.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="vertiendo el agua" src=="../wp-content/uploads/2011/04/image0221.jpg" alt="Vertiendo el agua en la paella" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image024.jpg"><img title="image024" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image024.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image024" src=="../wp-content/uploads/2011/04/image024.jpg" alt="" width="240" height="180"/></noscript></a></p>
<p><em> È il momento di versare acqua sin quasi al bordo della paella, così come si può apprezzare nella foto di sinistra</em></p>
<p>&nbsp;</p>
<p><em> </em><a href=="../wp-content/uploads/2011/04/image026.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image026.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image026.jpg" alt="" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image028.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image028.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image028.jpg" alt="" width="240" height="180"/></noscript></a></p>
<p>Aggiungiamo un pò di sale e lasciamo cuocere circa 30 minuti, aggiungendo altra acqua qualora fosse necessario.</p>
<p><em> </em></p>
<p><em> <a href=="../wp-content/uploads/2011/04/image030.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image030.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image030.jpg" alt="" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image032.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image032.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image032.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
<p><em> </em></p>
<p>Trascorsi 30 minuti, dobbiamo aver fatto sì che il brodo della paella arrivi esattamente a metà dell´altezza dei manici, così come mostrano le frecce in fotografia.</p>
<p><em>Regoliamo quindi di sale. Il brodo dovrà essere saporito e leggermente salato poichè il riso, durante la cottura, assorbirà parte del sale. È una buona idea far assaggiare il brodo a qualcuno </em><em>degli invitati. Così, qualora la paella dovesse risultare sciapa o salata, potremo dar la colpa all’incauto che l’ha assaggiata</em></p>
<p>&nbsp;</p>
<p><em> <a href=="../wp-content/uploads/2011/04/image0341.jpg"><img title="image034" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0341.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image034" src=="../wp-content/uploads/2011/04/image0341.jpg" alt="" width="240" height="180"/></noscript></a>  </em><em><a href=="../wp-content/uploads/2011/04/image0362.jpg"><img title="Caballón o surco de arroz en la paella" alt="Como añadir el arroz a la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0362.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Caballón o surco de arroz en la paella" src=="../wp-content/uploads/2011/04/image0362.jpg" alt="Como añadir el arroz a la paella" width="240" height="180"/></noscript></a></em></p>
<p>Questo è il momento di aggiungere il riso. Se avremo rispettato correttamente il riferimento dell’attaccatura dei manici, semplicemente facendo un solco con il riso che fuoriesca di un paio di centimetri dal brodo, avremo ottenuto il rapporto perfetto tra riso e brodo per il recipiente nel quale stiamo cucinando. Questa è la giusta quantità di riso di cui la paella ha bisogno. Se desideriamo aggiungere altro riso, dovremo aumentare il livello del brodo aggiungendo acqua, ma ciò significa forzare la relazione liquido-riso per quella determinata paella. L’ideale sarebbe utilizzare una paella di diametro maggiore.</p>
<p>Tutti questi riferimenti sono approssimativi. La vivacità del fuoco, la qualità del riso e persino l’altitudine, modificano in maggiore o minor misura le proporzioni liquido-riso che dobbiamo utilizzare per ciascun recipiente. Ciò nonostante, spero che questa breve spiegazione possa essere d’aiuto per i meno esperti.</p>
<p><em> </em><em> </em></p>
<p><em> <a href=="../wp-content/uploads/2011/04/image038.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image038.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image038.jpg" alt="" width="240" height="180"/></noscript></a>  <a href=="../wp-content/uploads/2011/04/image040.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image040.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image040.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
<p><em> </em></p>
<p>Spolveriamo con lo zafferano o il colorante sul riso per evitare la comparsa di grumi di colorante che si formano quando tale sostanza è di scarsa qualità. Con lo zafferano tale problema non esiste e possiamo aggiungerlo alla paella come riteniamo più opportuno (in pistilli, tostato, in polvere, diluito&#8230;). Mescoliamo uniformemente il riso nel recipiente avendo cura che non restino chicchi di riso sulla carne o sulla verdura che non siano ricoperti dal brodo. Cuociamo a fuoco molto forte per circa 7 minuti, o finchè il riso, cotto in parte, non inizi ad emergere, così come mostra la foto di destra.</p>
<p><em> </em></p>
<p><em> <a href=="../wp-content/uploads/2011/04/image042.jpg"><img title="image042" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image042.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image042" src=="../wp-content/uploads/2011/04/image042.jpg" alt="" width="240" height="180"/></noscript></a></em>  <a href=="../wp-content/uploads/2011/04/image044.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image044.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image044.jpg" alt="" width="240" height="180"/></noscript></a></p>
<p><em> </em></p>
<p>In questo momento dobbiamo abbassare il fuoco quasi al minimo e lasciar cuocere altri 4 o 5 minuti, evitando così che l’amido rilasciato dal riso durante la cottura e che ha inspessito il brodo, bruci e si attacchi al fondo della padella. È questo, inoltre, il momento in cui porre un paio di rametti di rosmarino (se possibile fresco), sebbene sia un optional lasciato al gusto di ciascuno. Trascorsi 5 o 6 minuti, se la paella è rimasta senza brodo o quasi, lasciamo che cuocia gli ultimi 3 o 4 minuti a fiamma molto, molto bassa. Se la paella avesse ancora molto brodo, questi 3 o 4 minuti finali termineremo di cuocerla a fiamma media. Meglio comunque una paella leggermente brodosa con il riso cotto a puntino che una secca ma con il riso scotto o  ammassato o dura e bruciata.</p>
<p>&nbsp;</p>
<p>Riassumendo, cuoceremo la paella tra i 14 e i 16 minuti in tutto. I primi 6-7 afiamma viva; a seguire 4 o 5 minuti a fuoco medio-basso e gli ultimi 3 o 4 afuoco molto basso o medio, in funzione del brodo rimasto nel recipiente. Nella sezione <span style="text-decoration: underline;">trucchi e consigli</span> troverete maggiori informazioni su questo argomento.</p>
<p>&nbsp;</p>
<p>A Valencia si è soliti lasciar riposare la paella. È importante sapere che una volta tolta dal fuoco, se l’appetito lo permette, 5 minuti di attesa prima di servire la paella fanno sì che il riso termini di cuocere e di assorbire il brodo eventualmente rimasto; questo riposo assesta bene la paella, soprattutto se sia rimasta un pochino dura.</p>
<p><em> </em></p>
<p><em> </em></p>
<p style="text-align: center;"><em> </em><em> <a href=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg"><img title="Paella valenciana recien hecha" alt="Paella valenciana vidta desde arriba" width="411" height="393" data-src=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg" class="aligncenter lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="aligncenter" title="Paella valenciana recien hecha" src=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg" alt="Paella valenciana vidta desde arriba" width="411" height="393"/></noscript></a></em></p>
<p>Ed ecco il risultato… La paella valenciana.</p>
<p><iframe id="demoiframe" src=="#" width="700" height="260" frameborder="0" scrolling="no"></iframe></p>
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