Valencian Paella
- Preparation and cooking time
- Total time
- More effort
- Serves 5
Skip to ingredients
- 3 cups short grained rice
- 100ml olive oil
- 1.2l water
- 800g chicken, cut into bite size pieces
- 600g rabbit meat, cut into bite size pieces
- 12 Vaquetes snails, well cleaned (optional)
- 250g Ferradura beans (wide green beans)
- 200g Garrofon beans
- 1 ripe tomato, peeled
- 1 clove of garlic, peeled and chopped
- 1/2 tablespoon of paprika
- Saffron threads
- Salt
- Rosemary (optional)
- Lemon wedges to garnish
Method
step 1
Heat the oil in a paella dish or large shallow frying pan.step 2
Salt the chicken and rabbit and brown in pan for 5 mins.step 3
Add beans and brown for another 5 mins.step 4
Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.step 5
Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.step 6
Add rosemary and salt to taste.step 7
Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")step 8
Garnish with lemon and serve immediately.
