Valencian Paella


Valencian Paella

Valencian paella is one of the main three types of Spanish rice. This dish combines rice with chicken, rabbit and several vegetables. Don’t be put off by its difficulty, it’s easier than it seems. Just follow our easy recipe to enjoy this delicious Valencian paella with the authentic taste of Spain.

 

Ingredients

1 clove of garlic, peeled and chopped

1 onion, peeled and chopped
2 crushed tomatoes, skin and seeds removedpaella_valenciana2

300 g/10 oz chicken, skinned and cleaned
200 g/7 oz rabbit meat, skinned and cleaned

4 tbsp olive oil

1 ½ tsp paprika

Salt to taste

Pepper to taste
100 g/3.5 oz white lima beans

100 g/3.5 oz green beans

½ tsp saffron
1 l/ 4 ¼ cups chicken broth, divided

1 l/ 4 ¼ cups water, divided
600 g/21 oz pudding rice or Valencian rice
Serves 6

 

Preparation method

  1. Peel and finely chop the onion and garlic. Crush the tomatoes. Cut the chicken and rabbit in pieces of the same size. Set aside.
  1. In a paella pan (or large, shallow frying pan), heat 4 tbsp of olive oil. When hot, add the chicken and rabbit meat and decrease the heat to low. Fry gently until golden brown. While frying, lightly season the rabbit and chicken meat with salt, pepper and paprika.
  2. Using a spatula, place the meat in the sides of the pan, where the heat is lower. Put the onion and garlic in the middle of the pan and sauté, stirring constantly.
  3. Add the crushed tomatoes and stir thoroughly, mixing the meat and vegetables. Fry for 3-5 minutes. Add the green and white lima beans, then stir well. Toss in the paprika, stirring to combine. Let fry for 1-2 minutes.
  4. Add 2 cups of chicken broth and 2 cups of water. Add half a teaspoon of saffron and stir. Bring to a boil on high heat. Cook for 5 minutes. Taste the broth and season with salt if necessary.
  5. Add the rice and spread to evenly cover the bottom of the pan. Add the remaining rice, making sure that it’s completely covered with liquid. If it’s not, add more water. When it boils, decrease the heat to low.
  6. Cover the top with a newspaper and simmer, without stirring, for 20 minutes or until the rice is tender and all the broth has been absorbed. From time to time, check the paella in case all the liquid has evaporated; if it has evaporated and the rice is still hard, pour in more water.
  7. Once the rice is cooked, turn off the heat and let the paella stand for some minutes. Then remove from heat and serve hot.

For other Spanish rice recipes, take a look at:

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