There is a tradition in Valencia, Sunday is paella day. And in a bunch of homes paella is prepared by men. I learned this recipe from my mother and it has no innovation at all: this is the only and authentic paella from Valencia.
Ingredients (for 4 people):
- 400 g (14 oz) Short-grain white rice (called arroz bomba)
- Chicken broth (four parts per one of rice, is better to have five parts ready)
- Crushed threads of saffron (1 tsp)
- 1/2 rabbit cut into pieces
- 1/2 chicken cut into pieces
- Spanish extra-virgin olive oil
- 2 grated tomatoes
- 2 tsp. smoked paprika powder
- 1 pound flat green beans, cut into 1-inch pieces
- 1 pound lima beans (called garrofon)
- 1/2 pound of white beans (called tabella)
Please no peas, no chorizo, no seafood, no pepper. This is a Valencian style paella, you can do paellas almost of anything. But today is Valencian paella.
The pan is called paella too. This is 41 cm or 16 inches:
Season chicken and rabbit with salt. If you don’t like rabbit you can use chicken instead, no problem.
Heat oil in a paella pan:
Add chicken and rabbit and cook, turning often, until golden brown.
As you can see there are two kinds of beans, the big ones are called ‘garrofon’.
Saffron is better slightly toasted, but it burns easily. So, I like to use aluminium foil and place it on top of the lid for a few minutes.
Meat should be golden brown after 5 minutes
As lima beans take long to soften, I prefer to put them to cook a little bit earlier.
Add white beans when lima beans are mid-cooked
When beans are soft, add 2 tsp. of smoked paprika power and then the grated tomato. Don’t let the paprika burn or it will ruin your paella.
Cook the tomato
Ingredients (for 4 people):
- 400 g (14 oz) Short-grain white rice (called arroz bomba)
- Chicken broth (four parts per one of rice, is better to have five parts ready)
- Crushed threads of saffron (1 tsp)
- 1/2 rabbit cut into pieces
- 1/2 chicken cut into pieces
- Spanish extra-virgin olive oil
- 2 grated tomatoes
- 2 tsp. smoked paprika powder
- 1 pound flat green beans, cut into 1-inch pieces
- 1 pound lima beans (called garrofon)
- 1/2 pound of white beans (called tabella)
Please no peas, no chorizo, no seafood, no pepper. This is a Valencian style paella, you can do paellas almost of anything. But today is Valencian paella.
The pan is called paella too. This is 41 cm or 16 inches:
Season chicken and rabbit with salt. If you don’t like rabbit you can use chicken instead, no problem.
Heat oil in a paella pan:
Add chicken and rabbit and cook, turning often, until golden brown.
As you can see there are two kinds of beans, the big ones are called ‘garrofon’.
Saffron is better slightly toasted, but it burns easily. So, I like to use aluminium foil and place it on top of the lid for a few minutes.
Meat should be golden brown after 5 minutes
As lima beans take long to soften, I prefer to put them to cook a little bit earlier.
Add white beans when lima beans are mid-cooked
When beans are soft, add 2 tsp. of smoked paprika power and then the grated tomato. Don’t let the paprika burn or it will ruin your paella.
Cook the tomato
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