RCI-RC.001.0147.001
Paella - Spanish Rice
Paella is a rice dish, originally from Valencia, Spain, where it is eaten especially on Sundays and in Falles.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 lb
- 1 lb
- 1 lb
- paella vegetables (big Caricot beans "garrof small haricot beans "tavella"3/4 lbgreen beans, red peppers and green peppers optional)
- Snails (optional)24 unit
- ? lb. tomatoes1 unit
- ? quarts of water1 unit
- olive oil1 unitsalt, paprika ("pebre roig"/"pimentulce"), saffron, rosemary
- 1 Large
- 1 cup
- 1 unit
Method
1
Cut the chicken and rabbit into bite-sized pieces, roughly 2 inches. Pat dry with paper towels to help them brown properly.
2
Heat a large paella pan (14-16 inches) or wide shallow skillet over medium-high heat. Add olive oil for frying and wait until it shimmers.
2 minutes
3
Working in batches to avoid crowding, brown the chicken and rabbit pieces until golden on all sides, about 3-4 minutes per batch. Set aside on a plate.
4
Dice the large onion finely. Add it to the same pan with the remaining oil and sauté until softened and translucent, about 3 minutes.
5
Grate or finely chop the tomato and add it to the onions. Cook for 2-3 minutes, stirring occasionally, until it begins to break down.
6
Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Allow the wine to reduce by half, about 2 minutes.
7
Add the rice to the pan and stir continuously for 1-2 minutes to coat each grain with oil. The rice should become slightly translucent at the edges.
8
Pour in the water, then season with salt, paprika, saffron, and rosemary. Stir well to distribute the seasonings evenly. Bring the liquid to a boil.
9
Return the browned chicken and rabbit to the pan along with the paella vegetables (green beans, beans, red and green peppers) and snails if using. Distribute everything evenly across the pan.
10
Reduce heat to medium and allow the paella to cook without stirring for 25-30 minutes. The rice will absorb the liquid and the bottom will develop a light golden crust (socarrat).
28 minutes
11
Check that the rice is tender and all liquid is absorbed. If the rice is still firm and liquid remains, cook for another 3-5 minutes. Remove from heat and let rest for 5 minutes covered with foil.
12
Serve the paella directly from the pan, spooning portions onto plates and ensuring each serving includes meat, vegetables, and rice.