Paella Valenciana

Name: Paella Valenciana
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spain
Ingredients: 300g bomba or calasparra rice; 400g rabbit pieces; 300g chicken pieces; 200g green beans; 200g butter beans, cooked; 400g tinned tomatoes; 1 tsp sweet paprika; pinch saffron in hot water; 1L chicken stock; olive oil generous

Spain

The original paella is meat, not seafood. Valencians consider seafood paella a corruption. The socarrat — crispy bottom — is what separates great paella.

The original Valencian paella — short-grain rice cooked in a wide flat pan with rabbit, chicken, green beans and butter beans. The original, before seafood paella was invented.

Authentic Spain Paella Valenciana recipe

Prep

20 mins

Cook

40 mins

Difficulty

Medium

Calories

555 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

300gbomba or calasparra rice

400grabbit pieces

300gchicken pieces

200ggreen beans

200gbutter beans, cooked

400gtinned tomatoes

1 tspsweet paprika

pinchsaffron in hot water

1Lchicken stock

olive oilgenerous

Method

Fry rabbit and chicken in oil until golden. Remove.

Fry tomatoes and paprika 5 minutes. Add meat back.

Add stock and saffron. Bring to boil. Add rice — spread evenly.

Cook on high heat 8 minutes, then low 10 minutes. Rest 5 minutes.

Chef's Tip

Never stir paella after adding the rice — the socarrat crust at the bottom is the prize.

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Paella Valenciana

Ingredients

Method

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