Paella Valenciana

Name: Paella Valenciana
Yield: 2 servings
Cuisine: Spanish
Ingredients: 500g chicken and 500g rabbit, in pieces; 400g bomba or other round paella rice; 200g flat green beans (ferraura) and 150g butter beans (garrofó); 1 grated tomato; A pinch of saffron and 1 tsp sweet paprika; A sprig of rosemary; 100ml olive oil; About 1.5 litres water

Paella valenciana/pah-AY-yah vah-len-see-AH-nah/

Also known as: Valencian Paella, Paella de Valencia

About this dish

The original Valencian paella of rabbit and chicken with flat green beans, butter beans and saffron, cooked in a wide pan until a crust forms.

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Ingredients

🍗500g chicken and 500g rabbit, in pieces

🍚400g bomba or other round paella rice

🫛200g flat green beans (ferraura) and 150g butter beans (garrofó)

🍅1 grated tomato

🌼A pinch of saffron and 1 tsp sweet paprika

🌿A sprig of rosemary

🫒100ml olive oil

💧About 1.5 litres water

Method

Serves 2

Brown the salted chicken and rabbit well in the olive oil in a wide paella pan.

Add the beans and fry for a few minutes, then the tomato and paprika.

Pour in the water and simmer for 30–40 minutes to make a flavoursome broth; add the saffron and season.

Scatter the rice evenly across the pan, do not stir again, and cook for about 18 minutes over even heat, adding the rosemary near the end.

Turn up the heat for the last minute to form the socarrat crust, then rest for 5 minutes before serving.

✓ What Makes it Authentic

Paella was born in the rice fields around Valencia's Albufera lagoon; the traditional recipe has no seafood or chorizo and is cooked over orange-wood fires.

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