Valencian Pass

Introduction to Valencian Pass

The Valencian Pass is a traditional dish originating from the Valencia region of Spain, embodying the rich culinary history and diverse agricultural bounty of the area. Often associated with celebrations and communal gatherings, this dish highlights the vibrant flavors of Valencia's renowned produce.

Steeped in history, the Valencian Pass has evolved over centuries, adapting to local tastes and available ingredients. The region's proximity to the Mediterranean Sea provides an abundance of fresh seafood, complemented by the fertile lands perfect for growing vegetables and rice, all pivotal in creating this flavorful dish.

Ingredients for Valencian Pass

• Chicken - 1 kg, cut into pieces
• Rabbit - 500 g, cut into pieces
• Green beans - 200 g, chopped
• Garrofó beans - 200 g
• Red bell pepper - 1, sliced
• Tomatoes - 2, grated
• Olive oil - 100 ml
• Garlic - 2 cloves, minced
• Saffron - a generous pinch
• Paprika - 1 tsp
• Rice - 300 g
• Water - 1 liter
• Salt - to taste
• Pepper - to taste
• Lemon - 1, cut into wedges, for serving

Preparing Your Valencian Pass

Step 1: Preparing the Ingredients

Begin by gathering and preparing all the ingredients. Ensure the chicken and rabbit are cut into manageable pieces. Clean and chop the green beans, slice the red bell pepper, and grate the tomatoes. Mince the garlic finely.

Step 2: Cooking the Meat

Heat the olive oil in a large paella pan over medium-high heat. Add the chicken and rabbit, seasoning with salt and pepper. Sear the meat until it is browned on all sides, which should take about 10 minutes. This process enhances the flavor and locks in the juices.

Step 3: Developing the Base

Once the meat is browned, add the green beans and garrofó beans to the pan. Stir and cook for a few minutes before incorporating the sliced red bell pepper and minced garlic. Continue cooking until the vegetables begin to soften. Add the grated tomatoes and let them cook down to form a rich, flavorful base.

Step 4: Seasoning and Adding Rice

Sprinkle in the saffron and paprika, stirring to combine them evenly throughout the mixture. Finally, add the rice, ensuring it is evenly distributed across the pan.

Step 5: Simmering

Pour in the water and season with additional salt to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the dish to cook uncovered for 20-25 minutes or until the rice is tender and has absorbed most of the liquid. For precise timing, consider using this cooking timer.

Step 6: Resting the Dish

Once the rice is cooked, remove the pan from the heat and cover it with a clean cloth. Let the Valencian Pass rest for 5-10 minutes to allow the flavors to meld and the remaining liquid to be absorbed.

Enjoying Your Valencian Pass

Serve the Valencian Pass hot, garnishing with lemon wedges for an added touch of brightness. This dish pairs wonderfully with a crisp white wine from the region, enhancing the flavors of the seafood and vegetables.

Gather friends and family around the table, as this dish is meant to be enjoyed communally. The rich history and flavors of this traditional Valencian dish will indeed transport you to the sunny coasts of Spain!