Name: Authentic Paella Valenciana
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Whole chicken, cut into 6 pieces - ½ (4 pound); Rabbit, cleaned and cut into pieces - ½ (2 pound); Garlic, cloves separated and peeled - 1 head; Tomato, finely chopped - 1 medium; Butter beans - 1 (15.5 ounce) can; Frozen green peas - ½ (10 ounce) package; Frozen green beans - ½ (10 ounce) package; Mild paprika, or to taste - 1 teaspoon; Water, or as needed - 6 cups; Salt to taste - 6 cups; Saffron threads, or to taste - 1 pinch; Dried thyme, or to taste - 1 pinch; Dried rosemary, or to taste - 1 pinch; Short-grain white rice, or as needed - 3 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Authentic Paella Valenciana

1. Olive oil - 1 tablespoon

2. Whole chicken, cut into 6 pieces - ½ (4 pound)

3. Rabbit, cleaned and cut into pieces - ½ (2 pound)

4. Garlic, cloves separated and peeled - 1 head

5. Tomato, finely chopped - 1 medium

6. Butter beans - 1 (15.5 ounce) can

7. Frozen green peas - ½ (10 ounce) package

8. Frozen green beans - ½ (10 ounce) package

9. Mild paprika, or to taste - 1 teaspoon

10. Water, or as needed - 6 cups

11. Salt to taste - 6 cups

12. Saffron threads, or to taste - 1 pinch

13. Dried thyme, or to taste - 1 pinch

14. Dried rosemary, or to taste - 1 pinch

15. Short-grain white rice, or as needed - 3 cups

How to cook deliciously - Authentic Paella Valenciana

1. Stage

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 meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.

2. Stage

Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.

3. Stage

Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.