Paella Valenciana Recipe
Traditional Spanish rice dish with chicken, rabbit, and vegetables
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Ingredients
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Protein
Rice
Vegetables
Liquids and seasonings
Garnish
Method
Preparation
- 1
Prepare the Saffron
Soak the saffron threads in a small bowl of warm water for about 10 minutes to release their color and flavor.
- 2
Prepare the Vegetables
Grate the tomatoes and set aside. Trim and cut the green beans into 2-inch pieces. Slice the red bell pepper. Mince the garlic cloves.
Cooking
- 3
Heat the Olive Oil
In a large paella pan or wide skillet, heat the olive oil over medium heat.
- 4
Brown the Meat
Add the chicken and rabbit pieces to the hot oil. Cook until browned on all sides, about 5-7 minutes.
- 5
Add Vegetables
Stir in the minced garlic, grated tomatoes, green beans, and sliced red bell pepper. Cook for another 5 minutes until vegetables soften.
- 6
Add Rice and Seasonings
Add the bomba rice to the pan, stirring well to coat the rice with the oil and juices. Sprinkle in the paprika and salt. Mix thoroughly.
- 7
Combine Liquids
Pour in the chicken broth and the saffron along with its soaking water. Stir to combine everything well.
- 8
Cook the Paella
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to a simmer and let it cook without stirring for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- 9
Rest the Paella
Remove the pan from heat and cover with a clean kitchen towel. Let it rest for 5-10 minutes before serving.
