The original paella from Valencia: rice, chicken, rabbit, green beans and garrofón beans, simmered in a wide pan. The true classic, no seafood needed.
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Ingredients
- 400 g (14 oz) round rice (bomba rice)
- 1 chicken, cut into pieces (about 500 g / 1.1 lb)
- 300 g (10.5 oz) rabbit, cut into pieces
- 200 g (7 oz) flat green beans (bajoqueta)
- 150 g (5 oz) lima beans (garrofón) or large white beans
- 2 ripe tomatoes, grated
- 1 onion, chopped (optional)
- 100 ml (7 tbsp) extra virgin olive oil
- 1 teaspoon sweet paprika
- Saffron (or food coloring) and salt to taste
Instructions
- Heat the oil in the paella pan and sauté the chicken and rabbit pieces until golden brown on all sides.
- Add the green beans and lima beans, and sauté for a few minutes together with the meat.
- Add the grated tomato and paprika, stir well and cook for 2 minutes without burning the paprika.
- Add hot water up to the level of the pan's rivets, add the saffron and salt, and let everything simmer together for about 20 minutes.
- Spread the rice evenly across the whole pan and raise the heat for the first few minutes.
- Lower the heat to medium and cook the rice for about 18-20 minutes without stirring, until it absorbs the broth.
- Remove from heat, let it rest for 5 minutes covered with a cloth, and serve hot straight from the pan.
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