Spain is famous for Paella Valenciana. A traditional Valencian rice dish consists of chicken and rabbit. Here, we will show you how to make Chickenless Paella Valenciana. This recipe has all the flavors of the original dish except meat.
The key to this recipe is using the right cookware and ingredients. Spanish round rice and saffron, like a paella pan. I also used vegetable broth instead of the water that is usually used, but since there is no meat in it, the broth gives the rice a nice flavor.
This delicious Paella Valenciana can be served as an appetizer or as a main course. Along with a typical Spanish salad and a bottle of Spanish wine.
Paella is not paella without socarra. That's the famous layer of charred caramelized rice underneath. To achieve socara, it's easy to raise the heat to medium-high and cook for 2-3 minutes once all the broth has been absorbed.
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