Recettino

Paella Valenciana

The authentic Valencian rice dish cooked in a wide paella pan with chicken, rabbit, green beans, and saffron-stained bomba rice.

6 people · prep 25 min · cook 45 min · Total 1 uur 10 min

Ingredients

  • 480 gbomba or Calasparra rice
  • 600 gchicken thighs and drumsticks (bone-in, chopped into 5 cm pieces)
  • 400 grabbit (bone-in, chopped into 5 cm pieces)
  • 200 gflat green beans (perona) (trimmed)
  • 200 gripe tomatoes (grated)
  • 0.5 tspsaffron threads (steeped in 2 tbsp warm water)
  • 1.5 tspsmoked sweet paprika
  • 1.4 lchicken stock (hot)
  • 80 mlolive oil
  • salt (to taste)
  • lemon wedges (to serve)

Method

  1. 1.Heat olive oil in a 40 cm paella pan over medium-high heat. Season chicken and rabbit with salt; brown all sides in batches, about 8 minutes total. Push meat to the edges.
  2. 2.Fry green beans in the centre of the pan for 3 minutes. Add grated tomatoes and cook until it reduces to a paste (sofrito), about 5 minutes. Stir in smoked paprika and saffron water.
  3. 3.Add rice and stir to coat in the sofrito for 1 minute. Pour in hot stock, distribute ingredients evenly, and bring to a boil. Do NOT stir again.
  4. 4.Cook over medium heat for 10 minutes, then reduce to low for 8 minutes. Increase heat for the last 2 minutes to create the socarrat (toasted crust). Rest 5 minutes and serve with lemon.