Description

Paella is a rice dish cooked in a wide, shallow pan called a “paellera.” Traditionally, it is prepared with rice, saffron, and a variety of ingredients that may include chicken, rabbit, green beans, garrofón (a variety of white bean), tomato, and sometimes snails and rosemary. Paella is cooked over low heat, allowing the flavors to blend and the rice to absorb the broth.

Ingredients

For a traditional Valencian paella for 4 people, you will need:

– 400 g of bomba rice
– 1 litre of chicken stock
– 500 g of diced chicken
– 500 g of diced rabbit
– 150 g of green beans
– 100 g of garrofón (white beans)
– 2 grated ripe tomatoes
– 1 red pepper (optional)
– 1 teaspoon of sweet paprika
– A few strands of saffron
– 1 sprig of rosemary (optional)
– Extra virgin olive oil
– Salt to taste

Preparation

1. Prepare the ingredients: Wash and cut the green beans and the red pepper (if using). Grate the tomatoes.
2. Heat the paella pan: Add a good splash of olive oil and heat over medium heat.
3. Brown the meat: Add the chicken and rabbit to the paella pan and fry until golden brown on all sides.
4. Add the vegetables: Add the green beans and red pepper. Fry for a few minutes.
5. Make the sofrito: Add the grated tomato and sweet paprika. Cook until the tomato is well reduced.
6. Add the broth: Pour in the chicken broth and bring to a boil. Add the saffron threads and rosemary (if using). Let it boil for about 10 minutes.
7. Add the rice: Distribute the rice evenly throughout the paella pan. Cook on high heat for the first 10 minutes and then reduce to medium-low heat.
8. Cook without stirring: Let the rice cook without stirring, so that a crispy layer forms on the bottom called “socarrat”.
9. Rest: Once the rice is cooked and the broth has been absorbed, remove the paella pan from the heat and let the paella rest for about 5 minutes before serving.