Valencian paella
The original has chicken, rabbit, flat green beans (ferraura), garrofó beans and saffron, cooked in a wide, shallow paella pan. In Valencia it’s a Sunday dish eaten at lunchtime, never for dinner.
Ingredients
- 400 g round rice (bomba or senia variety)
- 1/2 chicken and 1/2 rabbit, cut into pieces
- 200 g flat green beans (ferraura)
- 150 g garrofó (fresh or frozen large white beans)
- 1 grated tomato
- 1 teaspoon of sweet paprika
- A few saffron threads
- 1 sprig of rosemary
- 1.2 l water
- 100 ml olive oil and salt
How to make it at home
- Heat the oil in the paella pan, salt the meat and brown it well over a medium heat for about 15 minutes.
- Add the green beans and garrofó and fry for 5 minutes. Make a space in the centre and fry the tomato; add the paprika (without letting it burn).
- Add the water and saffron and simmer for about 20 minutes to make the stock. Check the salt: it should be a little salty.
- Scatter the rice in the shape of a cross, spread it out and don’t stir again. High heat for 8 minutes and low heat for another 10.
- Add the rosemary for the last few minutes. Turn up the heat at the end to form the socarrat and leave to rest for 5 minutes covered with a cloth.
The trick: The thinner the layer of rice, the better: once the rice is in, it isn’t stirred.