Paella Valenciana Recipe
Traditional Spanish rice dish with chicken, rabbit, and green beans.
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Ingredients
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Protein
Vegetables
Grains
Liquids
Herbs & Spices
Method
Preparation
- 1
Prepare the Ingredients
Chop the chicken and rabbit into bite-sized pieces. Trim and cut the green beans, chop the tomatoes, mince the garlic, and chop the bell pepper.
Cooking
- 2
Sauté the Meats
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken and rabbit pieces and sauté until browned on all sides, about 8-10 minutes.
- 3
Add Vegetables
Once the meats are browned, add the chopped bell pepper, minced garlic, and green beans. Sauté for an additional 5 minutes until the vegetables are tender.
- 4
Incorporate Tomatoes and Spices
Add the chopped tomatoes, saffron, paprika, salt, and black pepper to the pan. Stir well to combine and let cook for about 5 minutes, allowing the tomatoes to break down.
- 5
Add Rice and Stock
Stir in the bomba rice, ensuring it is well coated with the mixture. Pour in the chicken stock and bring to a boil.
- 6
Simmer
Once boiling, reduce the heat to low and simmer uncovered for about 20 minutes, without stirring, until the rice has absorbed most of the liquid.
- 7
Rest and Serve
Remove from heat and cover the pan with a clean kitchen towel. Let it rest for about 5 minutes before serving. Fluff the rice gently with a fork and serve.
