Paella is a typical dish from Valencia which is not only delicious but also healthy.
While there are several variations to this dish, today we’ll be sticking to the classic Spanish paella. Shall we begin?
700 g thick grain rice (called “Arroz D.O. de Valencia)
1 kg chicken
500 g rabbit
250 g flat green beans
250 g lima beans
500 g natural crushed tomatoes
50 ml virgin olive oil
1/2 spoonful of paprika (optional)
First, prepare the ingredients. You can ask your local butcher to prepare the chicken or rabbit, or chop it yourself as you would for a stew. Remove the seeds from the green beans and cut them up in pieces of about 3 cm.
In a pot, at low fire, add the oil. Once hot, add the meat and season it.
Once the meat is cooked, add the green beans and lima beans. Stir-fry it.
Add the saffron and paprika, but be careful not to burn it. Slowly add the tomato, and mix the stir-fry continuously.
After, add about 2-3 glasses of room-temperature water per 1 cup of rice. Let it cook for 30 minutes at a medium-high fire (you may want to try it and add salt or other ingredients according to preference).
After some time (the water will more or less be under the rivet handles), add the rice uniformly throughout the paella. Let it cook for 15-20 mins.The rice should soak up the water, and be loose and dry. Although not recommended, if the water evaporates but the rice is still hard, you can add a little more water. At this point, don’t mix the rice, as it will look more like a risotto.
Now, turn the fire off and let it cool for 5 mins with a top over the pot…. And it’s time to eat your classic Spanish paella like a true Spaniard!
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