Valencian Paella is one of the most iconic dishes of Spanish cuisine, originating from the Valencia region. It is characterized by a combination of rice, meats, and vegetables, cooked in a paella pan over an open fire.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 60 min
- 🍽️ Servings: 4
Ingredients
- 500 g of bomba rice
- 1 free-range chicken, cut into pieces
- 500 g of rabbit, cut into pieces
- 150 g of flat green beans (bajoqueta)
- 150 g of large white beans (garrofó)
- 2 ripe tomatoes, grated
- 1 tablespoon of sweet paprika
- A few saffron threads
- 5 tablespoons of extra virgin olive oil
- Salt to taste
- 1.5 liters of water
- (Optional) 6 artichokes, chopped
- (Optional) 500 g of cleaned snails
Directions
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Heat the olive oil in a paella pan over medium-high heat. Add the chicken and rabbit pieces and fry them until golden brown on all sides.
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Add the green beans and garrofó to the pan. Sauté the vegetables with the meats for a few minutes so they absorb the flavors.
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Stir in the grated tomato and cook until it reduces and the oil separates, indicating it is ready.
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Sprinkle the sweet paprika over the mixture and stir well, being careful not to burn it to avoid bitterness.
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Pour the hot water into the pan and bring it to a boil. Cook over medium heat for about 20 minutes to let the flavors blend and create a rich broth.
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Evenly distribute the rice across the paella pan. Add the saffron threads and adjust the salt if needed.
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Cook over high heat for 10 minutes without stirring the rice. Then, lower to medium-low heat and continue cooking for another 8-10 minutes, until the rice absorbs all the broth and is perfectly cooked.
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If desired, place a few sprigs of fresh rosemary on top of the rice during the last few minutes of cooking for extra aroma.
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Once the rice is cooked, remove the pan from the heat and let the paella rest, covered with a clean cloth, for 5 minutes before serving.
Contributor(s)
- David Uhden Collado
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