Paella Valenciana
Authentic Paella Valenciana, a Spanish classic with rice, chicken, rabbit, green beans, and garrofón beans, cooked to perfection.
50 min3 servingsAdvancedMediterranean
885kcal / serving
38.4 gprotein
95.7 gcarbs
37.3 gfat
Ingredients
- 320 grams Bomba rice
- 200 grams Chicken pieces
- 200 grams Rabbit pieces
- 150 grams Flat green beans
- 100 grams Garrofón beans
- 100 grams Grated tomato
- 80 ml Extra virgin olive oil
- 1 teaspoon Sweet paprika
- ½ grams Saffron threads
- 1 liter Water
- Salt, al gusto
- 1 sprig Fresh rosemary sprig
Directions
- Heat the extra virgin olive oil in the paella pan. Brown the chicken and rabbit pieces until evenly golden.
- Sauté the green beans and garrofón beans in the same oil until slightly tender.
- Add the grated tomato and cook until the sofrito thickens and the water evaporates.
- Incorporate the sweet paprika, stir briefly, and add the reserved meat.
- Pour in the water, saffron, and rosemary. Cook over medium heat for 20 minutes to create a flavorful broth.
- Taste and adjust salt. Remove the rosemary.
- Add the bomba rice, distributing it evenly. Avoid stirring the rice to allow the socarrat to form.
- Cook over high heat for 5-7 minutes, then reduce to medium-low heat and cook until the rice is al dente and the broth has been absorbed (approx. 10-12 minutes).
- Let the paella rest, covered, for 5 minutes before serving.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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