Paella Valenciana
The traditional and authentic paella from Valencia, made with rabbit, chicken, and green beans.
- 1/2 cup olive oil
- 1 rabbit, cut into pieces
- 1 chicken, cut into pieces
- 200g flat green beans (bajoqueta)
- 100g white beans (garrofó)
- 1 ripe tomato, grated
- 1 tsp sweet paprika
- Pinch of saffron threads
- 400g Bomba rice
- 1.2 liters water or chicken broth
- Salt to taste
- Rosemary sprig for garnish
- 1
Heat olive oil in a paella pan over medium-high heat. Brown the rabbit and chicken pieces on all sides. Season with salt.
- 2
Push the meat to the sides of the pan. Add the green beans and white beans to the center and sauté for 5 minutes.
- 3
Add the grated tomato and cook for another 5 minutes, stirring occasionally, until it darkens.
- 4
Stir in the paprika, being careful not to burn it. Immediately add the water or broth to the pan. Add the saffron.
- 5
Bring to a boil, then reduce to a simmer. Let it cook for about 20-30 minutes, allowing the flavors to meld.
- 6
Add the rice, distributing it evenly across the pan. Cook for 10 minutes on high heat, then reduce to a simmer for another 8-10 minutes.
- 7
Do not stir the rice from this point on. In the last few minutes, you can increase the heat to create the 'socarrat' (the crispy layer at the bottom).
- 8
Remove from heat, cover with a cloth or foil, and let it rest for 5-10 minutes before serving. Garnish with a rosemary sprig.