Authentic Valencian Paella Recipe
Discover the authentic flavors of Spain with Valencian Paella
Servings 6
Equipment
- A large paella pan (15-18 inches in diameter) or a wide, shallow skillet
- Long-handled wooden spoon or spatula
- Kitchen towel
Ingredients
1 whole chicken (about 3 pounds), cut into pieces
1 rabbit (about 2 pounds), cut into pieces
1 cup green flat beans, trimmed and cut into 2-inch pieces
1 cup white broad beans (butter beans)
2 ripe tomatoes, grated
1/2 cup virgin extra olive oil
Salt to taste
A pinch of saffron threads (about 1/2 teaspoon)
4 cups water
1 sprig of rosemary
1/2 teaspoon red dried sweet ground pepper
4 cloves garlic, minced
2 cups short-grain rice (such as Bomba or Calasparra rice)
Instructions
Prepare the Saffron Infusion:
- In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Allow it to steep and infuse while you prepare the other ingredients.
Heat the Olive Oil:
- Place the paella pan over medium-high heat and add the olive oil. Allow it to heat up.
Brown the Chicken and Rabbit:
- Add the chicken and rabbit pieces to the hot oil and sauté until they become golden brown on all sides. This should take about 5-7 minutes.
Add the Vegetables and Garlic:
- Add the green flat beans, white broad beans, grated tomatoes, minced garlic, and red dried sweet ground pepper to the pan. Stir everything together and cook for another 5 minutes, allowing the vegetables to soften slightly.
Incorporate the Rice:
- Sprinkle the rice evenly over the ingredients in the pan. Stir to coat the rice with the flavorful oil and ingredients. Let it cook for a minute or two.
Pour in the Saffron Infusion:
- Strain the saffron infusion to remove the saffron threads and add the colored liquid to the pan.
Add Water and Rosemary:
- Pour in the 4 cups of water, add the rosemary sprig, and season with salt to taste. Gently stir to combine all the ingredients.
Simmer and Cook:
- Reduce the heat to medium-low and let the paella simmer for about 15-20 minutes without stirring. You can rotate the pan occasionally to ensure even cooking. The goal is to create a socarrat, the crispy crust that forms at the bottom.
Check for Doneness:
- Taste the rice for doneness. If it's still slightly undercooked, you can add a bit more water and continue cooking for a few more minutes.
Rest and Serve:
- Once the rice is cooked and has absorbed most of the liquid, remove the paella from the heat. Cover it with a clean kitchen towel and let it rest for 5-10 minutes before serving.
Serve:
- Serve the Valencian paella hot, garnished with fresh rosemary sprigs if desired.
- Enjoy your delicious Valencian paella, a true taste of Spain!