Paella Valenciana
Tags: #spanish #rice #chicken #saffron #traditional
Serving: 8 portions
Total time: 1.5 hours
Traditional Spanish rice dish with chicken, rabbit, beans, and aromatic saffron.
Ingredients
- 400g bomba rice
- 1 whole chicken, cut into pieces
- 500g rabbit, cut into pieces
- 200g green beans, trimmed
- 200g lima beans
- 2 red bell peppers, cut into strips
- 4 ripe tomatoes, grated
- 1g saffron threads
- 1.2L chicken stock
- 120ml olive oil
- 4 garlic cloves, minced
- Lemon wedges for serving
- Salt and pepper to taste
Steps
- Heat olive oil in 17-inch paella pan
- Season chicken and rabbit with salt and pepper
- Brown meat pieces on all sides, remove and set aside
- Sauté green beans and lima beans until tender
- Add bell peppers and cook until softened
- Add grated tomato and garlic, cook until thickened
- Return meat to pan and add rice
- Stir in hot stock infused with saffron
- Bring to boil, then reduce heat and simmer 20 minutes
- Do not stir once simmering begins
- Let rest 5 minutes off heat
- Serve with lemon wedges
Notes
Traditional paella uses bomba rice which absorbs liquid without becoming mushy. Never stir once liquid is added.