Valencian Paella
The real Valencian paella: chicken, rabbit, flat green bean and garrofó bean, with saffron and its socarrat.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bomba rice12 oz
- cut-up chicken1.25 lb
- cut-up rabbit14 oz
- flat green bean7 oz
- garrofó bean5.25 oz
- tomato1
- sweet paprika1 tsp
- saffron1 pinch
- fresh rosemary1
- olive oil6 tbsp
- salt2 tsp
Method
- 1
Heat the olive oil in the paella pan, salt the cut-up chicken and rabbit and brown them over medium heat 15 minutes.
- 2
Add the chopped flat green bean and garrofó and sauté 5 minutes.
- 3
Make a well in the center, sauté the grated tomato 3 minutes and add the sweet paprika.
- 4
Pour in 1.3 liters of water, add the saffron and salt and cook 20 minutes to make the broth in the paella pan itself.
- 5
Spread the bomba rice in a cross and even it out. Cook 10 minutes over high heat and 8 minutes over low heat, without stirring. Put the rosemary sprig on top the last few minutes.
- 6
Raise the heat 1-2 minutes for the socarrat, remove and rest 5 minutes covered with a cloth.
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