Traditional Paella Valenciana
The traditional Spanish dish from Valencia made with chicken, rabbit and green beans. The bomba rice, cooked with a tasty broth, saffron and paprika, absorbs the flavors of the ingredients for an incredible taste that will send your palate straight to Spain.
Equipment
- Paellera Paella-Pan
Ingredients
- 400 g rice bomba
- 200 g beans green
- 150 g garrofó fresh
- 1 kg chicken meat chopped
- 500 g rabbit meat chopped
- 100 g tomatoes chopped
- 5 tbsp olive oil
- Saffron threads
- Red bell pepper ground
- Rosemary
- Salt
- Pepper
Instructions
- Heat the oil in the pan.
- Fry the chicken and rabbit in the pan until golden brown.
- Once the meat is golden brown, add the vegetables and sauté.
- Add the grated tomatoes and sauté.
- Add the peppers in also to the pan and stir.
- Fill the pan up to the brim with water.
- Add salt, saffron and rosemary to the pan.
- Bring the water to a boil over high heat for 5 minutes.
- Reduce the heat to medium and continue to simmer for 30 minutes.
- After 30 minutes, add the rice to the pan and spread evenly.
- Cook the rice on high for 10 minutes.
- Slowly reduce the heat to medium until the rice is cooked.
Notes
- Make sure the rice is cooked evenly and not stirred. The more the rice is stirred, the more starch it loses during cooking, making your paella a solid mass.
- In a Paella Valenciana, the only ingredients are: Water, rice, rabbit, salt, saffron, chicken, green beans, garrofó (regional white beans) and virgin olive oil.
- Use only Bomba rice for Paella Valenciana and prepare the paella slowly. Cooking for a longer period of time is typical for a paella and makes its taste.