
Valencian Paella, the authentic traditional home-made Spanish dish
Cooking right a Valencian Paella is actually an art that could be at the end of your fingertips as long as you follow some easy steps and have all the required ingredients.
- 400 g. rabbit (cut into small pieces)
- 400 g. chicken (cut into small pieces)
- 250 g. 'ferradura' (green beans)
- 150 g. 'tabella' (white beans)
- 150 g. 'garrofón' (big white beans, traditionally used in Valencia for paella)
- 300 g. rice
- Ripe tomato
- A bunch of snails
- 1/2 cup of olive oil
- 1 teaspoon of sweet paprika
- 3-4 saffron stigmas
- Small sprig of rosemary
- Salt
- 600 cl. water or chicken/vegetable stock
Dificultad:
FacilPrecio:
MedioAsí lo hacemos:
- Use a paella pan - flat shallow round pan
- Heat medium
- Add the oil
- When hot, fry gently the rabbit & chicken, previously cut and salted
- Meanwhile, put the snails in cold salty water to clean up them
- Change the water 2 or 3 times
- Brown the meat
- Add the beans
- Still frying for 8-10 more minutes
- Add the tomato (grated)
- Stir until it loses all the water
- Add the rice evenly, saffron, paprika and water/stock
- Once it starts to boil, add more salt if needed
- Add the snails (strained)
- Simmer between 15-20 minutes, until the rice gets dry
- Remove the paella pan from heating
- Add a small sprig of rosemary
- Cover the paella pan with a clean cotton-made tea towel
- Let it settle 1-2 more minutes