{"id":171532,"date":"2023-01-12T09:22:19","date_gmt":"2023-01-12T08:22:19","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=171532"},"modified":"2023-01-12T09:33:09","modified_gmt":"2023-01-12T08:33:09","slug":"jose-andres-explains-how-to-identify-authentic-paella-valenciana","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/jose-andres-explains-how-to-identify-authentic-paella-valenciana\/","title":{"rendered":"Chef Jos\u00e9 Andr\u00e9s explains how to identify authentic paella Valencian"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Jos\u00e9 Andr\u00e9s is one of the best ambassadors of Spanish gastronomy. And especially now with his HBO series where he makes a gastronomic tour of Spain with his daughters. In one of his latest stops, the chef has been in Valencia and, of course, he has shown the star dish of the terreta: the Valencian paella. As it is usual to see a thousand reinterpretations of this traditional dish, Jos\u00e9 Andr\u00e9s wanted to make it clear what ingredients must be present in order to identify an authentic paella Valenciana<\/strong>.<\/p>\n\n\n\n

It really is a very simple recipe. Although many Spanish restaurants around the world (and also in Spain) call paella Valenciana rice dishes with seafood, peas, chorizo and other “crazy stuff”, as Jos\u00e9 Andr\u00e9s explains, this is not true Valencian paella<\/strong>.<\/p>\n\n\n\n

To find out, the chef asked a master paella maker what should be included. His answer was simple: authentic paella Valenciana is “the one made with the caldero, with chicken and rabbit, with the garrof\u00f3n<\/em> and the bachoqueta<\/em> (flat green bean).<\/strong><\/p>\n\n\n\n

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A post shared by Jos\u00e9 Andr\u00e9s (@chefjoseandres)<\/a><\/p><\/div><\/blockquote>