- Traditional Paella Valenciana.jpg (77.91 KiB) Viewed 803 times
Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 4
If served as four portions, provides 759 cals, 37g fat (of which 8g saturates), 5g sugar and xg salt per portion.
Ingredients
- 350g (12oz) paelle rice
- 1.3lb (590g) chicken thighs with skin
- 600g (20oz) rabbit pieces
- 100g (4oz) Garrofo or Lima beans
- 150g (5oz) Romano green beans
- 1 large tomato, skinned and grated
- 40ml (1fl oz) extra virgin olive oil
- 1.5l (50fl oz) chicken stock
- 2 garlic cloves
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp saffron
Method
1. Put your paella pan over the largest ring on your stove. Pour the olive oil in the middle. Sprinkle some salt around the oil in order to protect the pan from burning around the edges (this is mostly for large pans where you won’t cover the whole surface with meat). Heat the oil.
2. Add the meat (skin side down) and fry on both sides. This will take about 10 minutes. Once the meat is cooked, move it from the centre of the pan. Just simply push it towards the edges, making space in the middle for the vegetables.
3. First fry the Romano green beans for 2 - 3 minutes. Now add the Garrofo or Lima beans. Fry these for 2 - 3 minutes as well. Now season the beans with a pinch of salt. Add sweet paprika, grated tomato & garlic and saute for a few minutes. Now it’s time to move the meat around, mixing it with the vegetables.
4. Pour in about a litre of the chicken stock. Throw in saffron. Bring to the boil & boil for 10 minutes. Add rice & some more stock or salt, if needed. Try to spread the rice around as evenly as possible and this is also the moment when you can arrange the meat and vegetables the way you want your paella look like after it’s cooked. This is important as you won’t be stirring it anymore at all!!!
5. Cook on a high heat for 10 minutes. After, reduce the heat to low-medium and cook for a further 10 - 15 minutes or until the rice has absorbed all the stock.
6. The rice should be stuck to the bottom of the pan and have slightly burnt look. That’s the best part!
7. Serve with a wedge of lemon.
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