Here is an authentic recipe for paella valenciana, as cooked for me by Tinuca Lasala at the Alambique cooking school in Madrid. Unlike the ‘Spanish Flag’ version of so many paellas seen outside Spain and in the Spanish coastal resorts, it is quite a plain-looking dish. There are no strips of sweet pimento and olives (that is strictly for tourists), and there is no mixing of meat and fish in the same dish. In this dish, Tinuca used chicken and rabbit, a very good combination. It should becooked in a large, shallow pan, which has an absolutely flat base and is in even contact with the heat.
Heat the oil in a large, flat-based, shallow pan. Put in a
Rabbit alone can be used. Asparagus can be added, as can rinsed snails. I much prefer these to the shellfish and chicken paellas where the shellfish, particularly the squid, is invariably overcooked.
© 1995 Frances Bissell. All rights reserved.