📍 Comunidad Valenciana
Valencian paella
Valencian rice with chicken, rabbit, green beans, garrofó beans and saffron.
- Preparation
- 20 min
- Cooking
- 60 min
- Waiting and resting
- 5 min
History
Paella valenciana is linked with Valencia’s rice-growing culture. This meat-and-vegetable combination represents one traditional preparation.
Ingredients
Preparation
- 1
Brown chicken and rabbit in oil in a wide paella pan for 15 minutes.
- 2
Add beans and tomato. Cook 5 minutes; add paprika, then immediately water and saffron.
- 3
Simmer 20 minutes. Adjust salt and spread the rice evenly.
- 4
Cook without stirring about 18 minutes, first at medium heat then low, following the rice’s liquid instructions. Check 74 °C in chicken and 71 °C in rabbit.
- 5
Add rosemary toward the end, turn off the heat and rest 5 minutes.
Cooking tips
- Spread rice evenly and avoid stirring after adding the stock.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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