Valencian paella

Votes: 2

Photo of the dish: Juan Andres Mestre

Time: 2 hours 10 minutes
Complexity: average
Servings: 6

Valencian paella - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 chicken, diced
1/2 rabbit, cut into pieces
16 clams or mussels
570 g plus 30 g of rice (100 g per serving), preferably round grain
2 tbsp olive oil
1 red bell pepper, sliced into strips
1/2 tsp sweet paprika
700 g green beans, cut into 2.5 cm pieces
700 g of peeled green beans
1/2 chopped tomato
4.5 cups water, or enough to fill the paella pan to the handles twice
Salt and ground black pepper
1 pinch of saffron for color
Rosemary sprigs for garnish
Additional equipment: large shallow frying pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, mussels, round grain rice, green beans, edamame beans, tomatoes, sweet pepper, paprika, saffron, rosemary

Cooking the dish according to the recipe:

Heat 1/4 to 1/2 cup oil in a frying pan. Add the pepper strips and fry until they begin to soften. Remove and set aside for garnish.

Fry the chicken and rabbit over medium heat until golden brown, adding more oil if needed. Halfway through cooking, add paprika to lightly color the meat.

Move the meat to the edges of the pan, add the beans, lentils, and tomatoes to the center, and mix well. Add half the water to half fill the pan. Cook at a low simmer for about 30 minutes, until most of the water has evaporated. Add the snails and cook for 5-10 minutes.
Add the rice, spreading it evenly across the pan, and cook for a few minutes, stirring occasionally. Pour in the remaining water and cook for about 20 minutes. Season with salt and pepper. Add a pinch of saffron for color. After this, do not stir the paella any further.

Culinary advice: For 1 cup of rice you need 3 cups of water.

While the paella is cooking, steam the clams for about 5 minutes, or until they open. Discard any that haven't opened. Add the clams to the paella.

For the last 1-2 minutes, increase the heat to medium-high until the bottom layer of rice begins to caramelize. Valencians call this version of paella "socarrat." If the rice starts to burn, remove the pan from the heat immediately.

Garnish the paella with red pepper strips and rosemary sprigs. Cover the pan and let it rest for 5 minutes before serving.