Description
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven’t found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you’ll be glad you bought the special pan.
Ingredients
- 1 tablespoon olive oil
- ½ (4 pound) whole chicken, cut into 6 pieces
- ½ (2 pound) rabbit, cleaned and cut into pieces
- 1 head garlic, cloves separated and peeled
- 1 tomato, finely chopped
- 1 (15.5 ounce) can butter beans
- ½ (10 ounce) package frozen green peas
- ½ (10 ounce) package frozen green beans
- salt to taste
- 1 teaspoon mild paprika, or to taste
- 1 pinch saffron threads
- 1 pinch dried thyme to taste
- 1 pinch dried rosemary to taste
- 4 cups uncooked white rice, or as needed
Instructions
- Heat a paella pan over medium-high heat
- and coat with olive oil. Add chicken
- rabbit
- and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan
- and add tomato
- butter beans
- peas
- and green beans. Season with paprika
- and mix well.
- Fill the paella pan almost to the top with water
- measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt
- just enough saffron for a yellow color
- thyme
- and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover
- reduce heat to low
- and simmer until all of the liquid has been absorbed
- about 20 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 8