Valencian Paella is an iconic dish in Spanish cuisine that combines fresh ingredients and a rich culinary tradition. Perfect for a special Sunday, this recipe will not only delight your guests, but will also make you feel like a true chef.
To prepare this delicious paella, you will need the following ingredients: 500 grams of bomba rice, 200 grams of chopped rabbit, 200 grams of chopped chicken (preferably thighs), 150 grams of green beans (flat beans), 100 grams of garrofón (Valencian white beans), 1 grated tomato, 1 sliced red pepper, 1 minced garlic clove, 1 tablespoon of sweet paprika, 1 strand of saffron or food coloring, 1 liter of chicken broth (or water), extra virgin olive oil, salt to taste, and lemon for serving.
First, you need to prepare the vegetables. Wash and cut the green beans into pieces of approximately 3-4 cm. If you are using dry garrofón, soak it for about 12 hours before starting the recipe.
To cook the ingredients together, heat a generous amount of olive oil in a paella pan over medium-high heat. Add the chopped chicken and rabbit, lightly seasoning them with salt. Brown them on all sides until they are crispy and well-cooked. Add the green beans and garrofón, and sauté them for a few minutes until the vegetables begin to soften.
The next step is the sofrito. Add the grated tomato, sliced pepper, and minced garlic to the paella pan and cook until the tomato is well integrated and begins to reduce. Sprinkle the tablespoon of sweet paprika and quickly stir to prevent it from burning and becoming bitter.
Next, add the bomba rice to the paella pan, distributing it evenly. Stir a bit to allow the flavors to blend. Pour in the hot chicken broth and add a strand of saffron or food coloring. Adjust the salt if necessary and let it boil over medium-high heat for about 10 minutes. Lower the heat afterwards and cook for another 10-15 additional minutes until the rice is tender and the broth has been completely absorbed.
Once the rice is cooked, remove the paella pan from the heat and let it rest for about 5 minutes to allow the flavors to meld and the rice to settle. Serve the Valencian paella directly from the paella pan. If desired, garnish it with lemon slices for a fresh touch.
Some additional tips: make sure not to stir the rice during the final cooking stage to allow for that crispy layer to form on the bottom, known as “socarrat.” Traditional Valencian paella does not include seafood, but you can customize it to your liking. If you prefer a more intense flavor, consider making your own homemade chicken broth with bones and vegetables.
Enjoy this delicious Valencian paella in the comfort of your home, turning any ordinary Sunday into an unforgettable culinary experience.
Referrer: MiMub in Spanish
