Recipe: Valencian paella

Ingredients

• 400 g bomba rice
• 600 g chopped chicken
• 300 g chopped rabbit
• 200 g flat green beans
• 150 g lima beans (garrofón)
• 1 grated tomato
• Saffron and sweet paprika
• Olive oil, salt and 1.2 litres of water

Method

1.- Brown the meat in the paella pan with oil and salt.

2.- Add the beans and sauté for a few minutes.

3.- Add the grated tomato and paprika and fry without burning.

4.- Pour in the water and saffron and boil for 20 minutes to make the stock.

5.- Add the rice in a cross shape and spread it out. Cook on high heat for 10 minutes and low heat for 8 more.

6.- Rest for 5 minutes and serve.

A little history

Paella was born in the farmland of Valencia, around the Albufera lagoon, as a farmers’ meal. The original recipe has chicken, rabbit and vegetables, not seafood.

Tip: Do not stir the rice once added: that is how the socarrat, the toasted layer at the bottom, forms.

You may also like: Pasta carbonara, Stewed lentils, Chicken and rice.