Summary
Exquisite Valencian Paella is a dish brimming with flavor and tradition, capturing the essence of Mediterranean cuisine. Perfect for family gatherings or special celebrations, this paella is characterized by its unique combination of rabbit, chicken, and fresh vegetables, cooked with rice in a tomato-based sauce seasoned with spices like saffron and paprika. Learn how to prepare it by following these simple steps and surprise your guests with a culinary journey straight to Valencia.
Ingredients
| Ingredient | Amount |
|---|---|
| Oil | The necessary |
| Rabbit | 200 grams |
| Chicken | 200 grams |
| Vegetables (green beans, lima beans) | 300 grams |
| Grated tomato | 100 grams |
| Paprika | 1 teaspoon |
| Water | 750 ml |
| Saffron | A few strands |
| Rosemary | 1 branch |
| Salt | To taste |
| Rice | 400 grams |
Preparation
Immersing yourself in the preparation of an authentic, exquisite Valencian Paella is an act of culinary love. Here I guide you step by step so that success is your only result:
- Start by heating oil in the paella pan over medium-high heat; it is important to cover the bottom generously to prevent your ingredients from sticking.
- Brown the chicken and rabbit carefully until they are a uniform golden brown. This step is key to sealing in the flavors; make sure they are not undercooked, they need to be very well fried.
- Next, Add the green beans and the lima beans and sauté them together with the chicken and rabbit.
- Add the paprika to the center along with the oil and add the grated tomato. giving it a few quick turns so that it mixes with the sofrito without burning.
- Add the water, saffron threads, and salt to taste. Bring to a boil, the key moment for the flavors to meld.
- Now it's time for the rice: spread it evenly throughout the paella pan. Start cooking over high heat for a few minutes, then reduce to medium, remaining calm while the rice absorbs all the flavors.
- Cook until the rice is done, approximately 17 or 18 minutes, resisting the temptation to stir, to obtain that characteristic and delicious socarrat at the bottom of the paella pan.
- Just before it's finished, add a sprig of rosemary. Once it's ready, remove from the heat and let it rest for a few minutes before serving hot, straight from the paella pan.
Recommendations
Throughout my experience cooking and enjoying paellas, I have gathered some tips that may be very useful:
- The secret to a good paella lies in the sofrito. Take the necessary time to cook the vegetables and tomatoes until they release all their flavor.
- Saffron is essential to give paella its characteristic color and flavor, but it can be substituted with food coloring if you find it difficult to locate.
- For vegetarians, a delicious variation is to use mushrooms and artichokes instead of chicken and rabbit, keeping the rest of the ingredients and steps the same.
- And here's a chef's secret: just before serving, squeeze a little lemon over the paella to give it a fresh and elevated touch that will surprise you.
