Valencian paella is an emblematic dish of Spain, with deep roots in the history and culture of the Valencia region. This recipe, which has evolved over the centuries, combines diverse culinary traditions and local ingredients, creating a dish that not only satisfies the taste buds but also evokes a rich story.
In a large, flat pan called a "paellera", heat olive oil over medium heat. When the oil is well heated, add pieces of chicken and rabbit, already prepared by seasoning with salt, and fry until golden. It is essential that these pieces of meat capture a light crust while keeping the juiciness inside. Once the meat is browned, remove it from the pan and set it aside.
In the same pan, add slices of bell pepper, which should remain crunchy, and sauté quickly. After the pepper changes color, add green beans and garrofón, both vegetables being important for the final texture and flavor. Mix everything well, and then add peeled and finely chopped tomatoes, which will provide juiciness to the dish.
At this point, taking care not to burn the garlic, add crushed garlic and chopped parsley. We must act quickly to avoid bitterness. After about 30 seconds, add saffron, which will unmistakably color and flavor the rice.
A crucial step follows: add the rice, preferably round grain, which will absorb the liquid and become perfectly cooked. Stir well so that the rice absorbs the flavors of the vegetables and oil. After a few minutes, pour in the chicken broth, which can be replaced with water and chicken concentrate, making sure that the liquid covers the rice well.
The fried meat is returned to the pan, mixing with the rice. Let it boil over high heat for 10 minutes, after which add the slices of bell pepper on top as a colorful decoration. It is important to check the consistency of the rice: it should be firm in the middle but not sticky.
When the rice is almost done, turn off the heat and cover the pan with aluminum foil or a towel, letting it rest for 5-10 minutes. This final step will allow the rice to absorb the remaining liquid and become perfectly cooked.
When serving, the paella can be brought directly to the table, where everything will look splendid. It is a dish that encourages conviviality, and each bite will bring a savory mix of flavors and textures. This is the essence of Valencian paella, a symbol of Spanish hospitality and a culinary delight that deserves to be savored!
In a large, flat pan called a "paellera", heat olive oil over medium heat. When the oil is well heated, add pieces of chicken and rabbit, already prepared by seasoning with salt, and fry until golden. It is essential that these pieces of meat capture a light crust while keeping the juiciness inside. Once the meat is browned, remove it from the pan and set it aside.
In the same pan, add slices of bell pepper, which should remain crunchy, and sauté quickly. After the pepper changes color, add green beans and garrofón, both vegetables being important for the final texture and flavor. Mix everything well, and then add peeled and finely chopped tomatoes, which will provide juiciness to the dish.
At this point, taking care not to burn the garlic, add crushed garlic and chopped parsley. We must act quickly to avoid bitterness. After about 30 seconds, add saffron, which will unmistakably color and flavor the rice.
A crucial step follows: add the rice, preferably round grain, which will absorb the liquid and become perfectly cooked. Stir well so that the rice absorbs the flavors of the vegetables and oil. After a few minutes, pour in the chicken broth, which can be replaced with water and chicken concentrate, making sure that the liquid covers the rice well.
The fried meat is returned to the pan, mixing with the rice. Let it boil over high heat for 10 minutes, after which add the slices of bell pepper on top as a colorful decoration. It is important to check the consistency of the rice: it should be firm in the middle but not sticky.
When the rice is almost done, turn off the heat and cover the pan with aluminum foil or a towel, letting it rest for 5-10 minutes. This final step will allow the rice to absorb the remaining liquid and become perfectly cooked.
When serving, the paella can be brought directly to the table, where everything will look splendid. It is a dish that encourages conviviality, and each bite will bring a savory mix of flavors and textures. This is the essence of Valencian paella, a symbol of Spanish hospitality and a culinary delight that deserves to be savored!
Ingredients
For 2-3 people - a quarter of a rabbit - wings and back from a chicken/ a chicken thigh - approx 400 grams of rice - 850-900ml of warm chicken broth - a quarter of a red bell pepper - a handful of peas - a handful of broad green beans - 2 cloves of garlic. 5 sprigs of parsley / a tablespoon of green sauce - olive oil - a teaspoon of saffron - a pinch of sweet paprika - salt.