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

1. Heat olive oil in 17-inch paella pan
2. Season chicken and rabbit with salt and pepper
3. Brown meat pieces on all sides, remove and set aside
4. Sauté green beans and lima beans until tender
5. Add bell peppers and cook until softened
6. Add grated tomato and garlic, cook until thickened
7. Return meat to pan and add rice
8. Stir in hot stock infused with saffron
9. Bring to boil, then reduce heat and simmer 20 minutes
10. Do not stir once simmering begins
11. Let rest 5 minutes off heat
12. Serve with lemon wedges

Notes

Traditional paella uses bomba rice which absorbs liquid without becoming mushy. Never stir once liquid is added.