TABELIAAUTHENTIC RECIPE
Paella valencianaValencian Paella
Valencian paella made with chicken, rabbit, flat green beans and large beans. The broth is prepared in the pan first, then absorbed by a thin layer of rice.
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Ingredients (4 servings)
- Short-grain rice (Bomba rice)320 g
- Bone-in chickenBone-in, cut into chunks600 g
- Bone-in rabbitBone-in, cut into chunks400 g
- Flat green beans200 g
- Cooked garrofón beans, drained150 g
- Tomatoes200 g
- Olive oil70 ml
- Sweet paprika3 g
- Saffrona little
- Salt10 g
- Water1.6L for the cooking liquid and 100ml for adjustment1700 ml
Method
Cut the meat and garden vegetables evenly
- 1 Prepare 600g chicken and 400g rabbit in bone-in pieces of about 5cm, pat dry and sprinkle with 4g salt.
- 2 String 200g flat green beans and cut into 4cm lengths.
- 3 Halve and grate 200g tomatoes, leaving the skins behind.
- 4 Drain 150g cooked garrofón beans and crumble 0.2g saffron between your fingers.
Ready when
Continue when the meat’s surface is dry and the vegetables are evenly cut.
Brown the meat and sauté the vegetables
- 1 Heat 70ml oil over medium heat in a paella pan 36cm in diameter and cook the meat for 20 minutes until browned on all sides.
- 2 Add the green beans and sauté for 3 minutes, then add the tomato and cook off its moisture.
- 3 Reduce the heat to low and stir in 3g paprika.
Ready when
Continue when all sides of the meat are brown and the tomato no longer smells raw.
Develop the meat broth in the pan
- 1 Add 1.6L water, the garrofón beans, saffron and 6g salt, and note the initial liquid level at the edge of the pan.
- 2 Simmer gently over medium heat for 30 minutes, reducing the liquid to about 1.2L.
- 3 If too much liquid evaporates, add some of the measured 100ml water reserved for adjustment, without exceeding that amount.
Ready when
Continue when the meat is cooked through and the liquid has taken on the aromas of the meat and vegetables.
Tips
Evaporation depends on the pan’s diameter and the heat, so check the 1.2L guideline during the first trial.
Cook the rice in a thin layer
- 1 Add 320g rice without washing it and spread it evenly across the pan in a thin layer.
- 2 Cook over medium-high heat for 8 minutes, then over low heat for 10–12 minutes without stirring the rice.
- 3 Rotate the pan occasionally to distribute the heat evenly.
Ready when
Continue when the surface liquid has disappeared and the rice has no hard white core.
Caution
Turn off the heat before the toasted aroma at the bottom becomes a burnt smell.
Let the rice settle
- 1 Turn off the heat, loosely cover the pan with a clean cloth and rest for 5 minutes.
- 2 Remove the cloth and place the pan on the table.
Ready when
The paella is ready when no excess liquid remains and the grains are separate.
About this dish
South of the city of Valencia lies the Albufera lagoon. Paella combines rice grown in the surrounding paddies with garden vegetables, chicken and rabbit and is a representative dish of this area.
Valencian paella uses beans such as garrofón alongside meat and vegetables. There is also a tradition of cooking it over a wood fire. It is a dish connected not only with rice but with the surrounding agriculture.
When family and friends gather, those cooking and those eating talk as they wait for the dish to be ready. The time spent around the large, shallow pan is part of how paella shapes festive meals and social gatherings.
Bring the full course home next weekend.
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