Authentic Spanish paella recipe
Paella is not a dish close to fishing zones and as a result it doesn’t have fish or shellfish. Other ingredients that it doesn’t have are prawns, mussels, clams, mushrooms, peas, corn and chorizo.
A special pan is very important for its preparation: the typical stainless steel paella pan, used because it offers a large surface for the stock evaporation. In fact, the name “paella” comes from the pan used to prepare it.
½ Chicken (~800g), including its liver
½ Rabbit (~600g)
150g Butter beans
150g Runner beans
200g Stainless green beans
10cl Olive oil
1 Ripe red tomato
½ tbsp of good paprika
1.25 litres of water
~5 Dry saffron threads
400g Rice (D.O. Valencia, Spain - short grain rice)
1 Sprig of fresh rosemary (optional)
Cut the chicken and the rabbit in about 10 similar pieces
Add some salt to these pieces
Pour the oil on the paella (flat wide pan) and fry slowly until slightly brown
Once the meat is fried, take it out of the pan, and keep it on one side. The liver fries faster, so it can be taken out of the pan a bit earlier.
Add the beans and fry them
Meanwhile, peel and grate the tomato
Once the meat and beans are fried, add the meat, the paprika and the tomato
Add the water and boil for 20 minutes
After this 20 minutes, taste it and add more salt if necessary
Add the dry saffron threads and the rice scattered all over the pan and boil on high fire for 8 minutes.
It's very important not to stir it once it starts boiling
Lower the fire and boil for another 10 minutes, so it gets slightly stuck to the surface of the pan.
Usually a sprig of fresh rosemary is added when it's almost boiled to make it more tasty, keeping it there only a couple of minutes, since it's not eaten.
Once finished, turn off the fire, cover the pan, and let it rest for 5 minutes.
Club de Jefes de Cocina de la Comunidad Valenciana (Spanish)
*** Este post se redactó de forma conjunta con el blog Kalimotxo ***
*** This post was written together with the blog Kalimotxo ***