RCI-RC.001.0148.001
Paella Valenciana
and its seafood variation originated in the early 1800s in Spain's Valencian region near lake Albufera. Prior to the 19th century, the ingredients for Valencian paella varied greatly with the most unusual being marsh rat.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- gr (17.5 ounces) chicken500 unit
- gr (17.5 ounces) rabbit (or duck)500 unit
- gr (3/4 ounce) salt20 unit
- 8 tablespoons
- gr (10 ounces) chopped green bell peppers (optional)250 unit
- 1 clove
- 1 tablespoon
- gr (17.5 ounces) diced or grated tomatoes500 unit
- 2 liters
- boiled snails (optional)24 unit
- gr (4.5 ounces) large haricot beans (canned or fresh)125 unit
- gr (3.5 ounces) small haricot beans (canned or fresh)100 unit
- gr (4.5 ounces) runner beans or pole beans (fresh only)125 unit
- threads of saffron and/or 1.5 teaspoons yellow food coloring (See note below about saffron and food coloring.)8 to 10 unit
- gr (14 ounces) short-grain400 unitwhite rice
- branches of fresh rosemary6 to 8 unit
Method
1
Cut the chicken and rabbit (or duck) into medium pieces, approximately 5 cm. Season generously with salt and set aside.
2
Heat 8 tablespoons of olive oil in a large paella pan (45-50 cm diameter) over medium-high heat until shimmering.
2 minutes
3
Working in batches if necessary, add the seasoned chicken and rabbit pieces to the hot oil, browning them on all sides until golden, approximately 8-10 minutes total. Remove and set aside on a plate.
4
Add the chopped green bell peppers and minced garlic clove to the oil remaining in the pan, sautéing until softened, about 3-4 minutes.
4 minutes
5
Stir in the sweet paprika, coating the vegetables, then immediately add the diced tomatoes and cook until they begin to break down and the mixture is well combined, approximately 5 minutes.
5 minutes
6
Add the 2 liters of water and bring to a boil over high heat, stirring occasionally.
5 minutes
7
Return the browned chicken and rabbit pieces to the pan along with the boiled snails, large haricot beans, small haricot beans, and fresh runner beans or pole beans. Simmer for 15 minutes to allow the flavors to meld.
15 minutes
8
Dissolve the saffron threads in a small amount of warm water (or stir the yellow food coloring into the broth), then add to the paella pan and stir well to distribute the color evenly.
9
Spread the short-grain white rice evenly across the pan, distributing it in a single layer without stirring further. Arrange the rosemary branches over the rice for aromatics.
10
Increase heat to high and allow the rice to cook, undisturbed, until it absorbs most of the liquid and begins to form a thin, crispy golden layer (socarrat) on the bottom, approximately 18-20 minutes. Listen for a gentle crackling sound.
20 minutes
11
Remove the paella from heat and cover with aluminum foil, allowing it to rest for 5 minutes so the rice finishes cooking with residual heat.
5 minutes
12
Uncover the paella and serve directly from the pan at the table, using a wooden spoon to portion the rice and distribute the meat, beans, and snails evenly among diners.