Classic Paella Valenciana
The Story
This is the traditional recipe from Valencia, considered the birthplace of paella. It's a dish for special occasions, meant to be shared.
Ingredients
- Bomba rice- 400g
- Chicken thighs, bone-in- 500g
- Rabbit, cut into pieces- 300g
- Flat green beans- 200g
- Lima beans (garrofó)- 150g
- Grated tomato- 1 cup
- Saffron threads- 1 tsp
- Smoked paprika- 1 tbsp
- Olive oil- 1/2 cup
- Water or chicken broth- 1.5 liters
- Salt- to taste
- Rosemary sprig- 1
Instructions
Heat olive oil in a paella pan over medium-high heat. Brown the chicken and rabbit pieces.
Add the green beans and lima beans, and sauté for a few minutes.
Push the meat and vegetables to the sides of the pan, and add the grated tomato to the center. Cook until it darkens.
Add the paprika and stir quickly. Then add the rice and toast it for a minute.
Pour in the water or broth, add the saffron and salt. Bring to a boil.
Cook for 10 minutes on high heat, then reduce the heat to low and simmer for another 8-10 minutes, or until the liquid is absorbed.
For the last minute, increase the heat to create the 'socarrat' (crispy bottom).
Remove from heat, add the rosemary sprig, cover with a cloth, and let it rest for 5-10 minutes before serving.
Serving Suggestions
Serve directly from the pan, with lemon wedges on the side.