Paella Valenciana
Saffron rice with chicken, rabbit, beans and rosemary, cooked in a wide pan. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Hard
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Ingredients
- 400 g bomba rice
- 600 g chicken pieces
- 400 g rabbit pieces
- 200 g flat green beans
- 150 g garrofó beans
- 1 pc tomato, grated
- 1 pinch saffron threads
- 1 tsp smoked paprika
- 1 pc rosemary sprig
- 1.2 l chicken stock
- 60 ml olive oil
Steps
- Brown the chicken and rabbit in olive oil in a paella pan, then push to the edges.
- Sauté the green beans, then add the grated tomato and paprika and cook to a sofrito.
- Pour in the hot stock with saffron and bring to a boil, season and add the garrofó beans.
- Sprinkle in the rice evenly and do not stir again.
- Cook 10 minutes on high heat, then 8 minutes on low to form the socarrat at the base.
- Rest with rosemary on top under foil for 5 minutes before serving.