Paella Valenciana Recipe
Follow this recipe to prepare a traditional Paella Valenciana, a classic Spanish dish made with rice, chicken, rabbit, and vegetables.
Equipment
- 1 Paella pan For cooking the paella
- 1 Wooden spoon For stirring
Ingredients
- 200 g Chicken Cut into pieces
- 200 g Rabbit Cut into pieces
- 2 tbsp Olive oil
- 1 tsp Paprika Sweet or smoked
- 100 g Green beans Trimmed
- 100 g Butter beans Cooked
- 1 cup Tomato Grated
- 300 g Bomba rice
- 600 ml Chicken stock Warm
- 0.5 tsp Saffron strands Infused in stock
- to taste Salt
Instructions
- Heat olive oil in a paella pan over medium heat. Add chicken and rabbit, cooking until golden brown.
- Stir in paprika, and then add green beans and butter beans. Cook for a few minutes.
- Add grated tomato and cook until the mixture thickens.
- Stir in the Bomba rice until well-coated with the mixture.
- Pour in the chicken stock along with infused saffron strands and bring to a boil.
- Reduce heat to low and simmer uncovered for about 20 minutes or until the rice is cooked.
- Adjust salt if needed, then let it rest off the heat for 5 minutes before serving.
Notes
For an authentic Spanish paella, use Bomba rice and cook over an open flame if possible.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1.5gCholesterol: 40mgSodium: 320mgPotassium: 399mgFiber: 4gSugar: 3gVitamin A: 32500IUVitamin C: 14.9mgCalcium: 400mgIron: 0.3mg
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