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Paella Valenciana

Name: Paella Valenciana
Total time: 1h
Yield: 6 servings
Cuisine: Spain
Ingredients: 400g bomba rice; 300g chicken, 300g rabbit, jointed; 150g flat green beans, 100g garrofó beans; 2 ripe tomatoes, grated; 1 tsp smoked paprika, generous pinch saffron; 1.2L hot chicken stock, olive oil, salt

The original Valencian paella — chicken, rabbit, green beans and saffron rice with a coveted crispy socarrat.

1h 6 servings Hard

Ingredients

• 400g bomba rice
• 300g chicken, 300g rabbit, jointed
• 150g flat green beans, 100g garrofó beans
• 2 ripe tomatoes, grated
• 1 tsp smoked paprika, generous pinch saffron
• 1.2L hot chicken stock, olive oil, salt

Method

Step 1 of 520%

In a wide paella pan, brown chicken and rabbit in olive oil. Push to the rim.

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1
In a wide paella pan, brown chicken and rabbit in olive oil. Push to the rim.
2
Sauté green beans, then add grated tomato and paprika. Cook 5 minutes.
3
Pour in hot stock with saffron, simmer 10 minutes to build flavor.
4
Scatter rice evenly across the pan. Do not stir again. Cook 10 min high, 8 min medium.
5
Listen and smell — when the rice crackles, the socarrat is forming. Remove, rest 5 min covered with a cloth.