DirectionsStep1Heat a 22-inch paella (large shallow pan) or a large skillet over medium-high heat and add the olive oil. Sprinkle the salt in a circle around the edge of the pan to minimize splattering.Step2Add the chicken and pork ribs or rabbit (if using) and cook until golden brown, about 20 minutes. Turn the meat every 5 minutes. The browned, caramelized bits that stick to the pan will give lots of flavor to the paella.Step3Push the meat away from the center of the pan, then add the green beans and cook for about 3 minutes.Step4Move the beans to the edge and add the garlic. Sauté for about 30 seconds, making sure not to burn.Step5Add the butter beans and sauté for about one minute. Stir gently to avoid breaking the beans.Step6Add the paprika and sauté for about 30 seconds, then add the tomato and saffron. Gently stir together, taking care not to break the beans.Step7Add 5 cups (1,200 ml) of water, then use a toothpick to check the water level. Save the toothpick for later, then add the other 4 cups (960 ml) of water. Bring to a rapid boil for about 10 minutes, and then lower to a sim…Step81 water/rice ratio.)Step9Add the rice to the pan, and stir minimally until the rice is submerged in the liquid and evenly spread. Simmer for 10 minutes, then reduce the heat and gently simmer until the broth is gone, about 8-10 minutes (depend…Step10At the end of the cooking time, you should hear a faint ticking or cracking coming from the bottom layer of rice. (This means that the rice is caramelizing on the bottom, making the socarrat.) Turn up the heat for about 3…Step11Remove the paella from the heat. Cover with a towel or newspapers and let it rest for 5 minutes, then serve immediatelyIngredientsIngredients⅓ cupExtra Virgin Olive Oil (or virgin, preferably Spanish)½ Whole Chicken (chopped into about 15 pieces)1 poundPork Ribs (chopped into small pieces)4 Garlic Cloves (minced)⅓ cupFresh Tomatoes (grated, about 2 tomatoes)10 ouncesFlat Green Beans (cut into 2-inch pieces)⅓ poundButter Beans (or garrafon, fresh or canned)2 teaspoonsSweet Spanish Paprika (preferably unsmoked)1 pinchSaffron (about 10 threads)14 ⅒ ouncesSpanish Short-Grain Round Rice (such as Senia, Bomba, or Calasparra)1 ½ tablespoonsSalt9 cupsWater½ Whole Rabbit (optional, cut into small pieces, omit ribs if using)See moreNutritionalNutritional1166 Calories68 gTotal Fat167 mgCholesterol90 gCarbohydrate3,670 mgSodium48 gProteinFrom spanishsabores.comRecipeDirectionsIngredientsNutritionalExplore furtherTraditional Spanish Paella Recipe - Visit Southern Spainvisitsouthernspain.comAuthentic Spanish Seafood Paella Recipe - Spain on a Forkspainonafork.comPaella Valenciana Recipe -The Traditional Paella Valencianaspainfoodsherpas.comThe Hairy Bikers' paella recipe - BBC Foodbbc.co.ukAuthentic Paella Valenciana Recipe - The Mediterranean Forkthemediterraneanfork.comRecommended to you based on what's popular • Feedback
Authentic Paella Valenciana
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WebOct 9, 2023 · Simmer and Cook: Reduce the heat to medium-low and let the paella simmer for about 15-20 minutes without stirring. You can rotate the pan occasionally to ensure …
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WebAug 16, 2023 · Set aside. 3 — In the paella pan, add the olive oil and heat on medium heat. 4 — Add the chicken and rabbit and season with a bit of salt. Cook for 10 minutes until …
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WebOct 6, 2022 · Season with salt and pepper. Fry, stirring from time to time, until browned. Add the chicken stock, tomato paste and saffron. Stir until …
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WebNov 7, 2019 · Instructions. Sauté onion and garlic in a deep non-stick skillet with the olive oil until soft. Add the cauliflower rice and saffron and cook, stirring, for another 2 minutes. …
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WebMar 23, 2016 · Transfer the chicken to a plate. Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple …
WebMince the garlic cloves. Preheat a large nonstick skillet over medium-high heat until hot. Add in the olive oil and swirl the pan to coat. Add in the diced vegetables and saute for 30 …
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WebWhile heating the chicken stock, heat oil in a 10-inch paella pan or large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until …
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WebApr 29, 2020 · Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 …
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WebInstructions. Chop the chicken and rabbit meat into pieces. Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit. Sauté the meat until it is lightly …
WebApr 13, 2023 · The origin of Paella Valenciana, also known as Valencian paella, is rooted in the region of Valencia, Spain. It is a traditional rice dish that has been enjoyed for …
WebStep 1 – Prepare the meat. First, on a medium-high heat, sprinkle some salt around the paella pan and add some of the olive oil to the pan. Add the chicken meat first and cook …
WebMar 21, 2017 · Put oil in the pan. Fry the chicken and rabbit over medium fire till crispy brown, salt as needed. The smell of the chicken cooking already makes you drool. Push …
WebMay 15, 2023 · Instructions. Take the rabbit and the chicken, and remove the skin and fat (if you want to, also debone them). Cut them into medium cubes. In a paellera (or large …
WebNov 8, 2023 · Directions. Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned …
WebNov 7, 2014 · Heat chicken stock on stove in large pot with saffron, salt and pepper. Steep on low heat until adding it to paella. Roast peppers under broiler until charred on all …
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WebDec 11, 2023 · Take the paella off the heat after 20 minutes, cover it with a paper or clean kitchen towel, and let it sit for about 5 minutes. This helps finish cooking the rice and lets …