Kategorie

Valencian paella

Name: Valencian paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g paella rice; 800 g chicken, cut into pieces; 400 g rabbit, cut into pieces; 200 g flat green beans; 100 g fresh lima beans or large white beans; 120 g ripe tomatoes, grated; 2 1/2 tbsp extra-virgin olive oil; 3/4 tsp sweet paprika; 1 pinch saffron threads; 1.4 l hot water; 1 tsp salt

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Heat a paella pan at least 38 cm wide over medium-high heat and add the oil. Pat the chicken and rabbit dry, season with salt, and brown in one layer for 8–10 minutes, turning until golden all over.
Push the meat to the edge. Add the tomato to the centre and cook over medium heat for 5 minutes until darker and thick. Stir in the paprika for only 10 seconds so it does not turn bitter.
Carefully add the hot water and scrape the browned bits from the base. Simmer gently for 25 minutes; add only hot water if needed.
Add the green beans and lima beans and cook for 10 more minutes. Steep the saffron in one tablespoon of hot cooking liquid, then stir it in with the salt.
Scatter the rice evenly over the pan and do not stir again. Cook for 6 minutes at a lively simmer, then 12–14 minutes over medium heat, until the rice has absorbed almost all the liquid.
Remove from the heat, cover loosely with a clean tea towel and rest for 5–6 minutes. The rice should be tender; if it is still firm, add 2–3 tablespoons hot water around the edge and rest for 2 more minutes.