Valencian paella

Name: Valencian paella
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Spanish
Ingredients: 400 g bomba rice; 500 g chicken pieces; 300 g rabbit pieces; 200 g flat green beans; 150 g garrofón (lima beans); 2 grated tomatoes; 1 teaspoon sweet paprika; A pinch of saffron threads; 1.2 litres water; Olive oil and salt

The original recipe with chicken, rabbit and vegetables, with its crispy socarrat.

Time: 70 min
Servings: 4
Difficulty: Advanced

Paella valenciana was born in the farmland around Valencia and is traditionally cooked over a wood fire with chicken, rabbit, green beans and garrofón. The rice is not stirred once it goes in: that is how the socarrat, the toasted layer at the bottom, forms.

Method

Brown the meat well in the paella pan with oil and season with salt and pepper.
Add the green beans and lima beans and sauté for a few minutes.
Add the grated tomato and paprika and cook for a minute without burning.
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Pour in the water with the saffron and simmer about 20 minutes to make the broth. Adjust the salt.
Add the rice in a cross shape and cook 18 minutes: 8 on high heat and 10 on low.
Rest for 5 minutes covered with a cloth before serving.

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Valencian paella

Ingredients

⏱ Timer

Method

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