Paella Valenciana

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

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 becoo

Ingredients

Method