Paella valenciana
The Valencian paella of chicken, rabbit, green beans and butter beans, with saffron rice cooked in a wide pan to a crisp base.
Method
- 1
Heat the oil in the paella pan over medium-high heat, making sure it covers the whole base.
- 2
Season the chicken and rabbit with salt and fry slowly, turning, until deep golden all over.
- 3
Push the meat to the edges, add the green beans to the centre and fry, stirring, until lightly blistered.
- 4
Add the grated tomato to the centre and cook until it darkens and turns jammy.
- 5
Stir in the paprika for a few seconds, then pour in the water straight away so the paprika does not burn.
- 6
Add the saffron and butter beans, bring to the boil and simmer briskly to make a flavourful broth.
- 7
Taste the broth and add salt. It should taste slightly too salty, as the rice will absorb it.
- 8
Scatter the rice evenly across the pan and shake it level. Do not stir again from this point.
- 9
Boil hard, turning the pan if needed so it cooks evenly.
- 10
Lay the rosemary on top, turn the heat down and simmer until the liquid has been absorbed and the rice is just tender.
- 11
Turn the heat up for the last minute or two, until you hear a gentle crackle and smell toasting rice.
- 12
Take the pan off the heat, cover with a clean tea towel and rest before serving.
Notes
- Never stir the rice once it is in. Stirring releases starch and gives a creamy risotto instead of separate grains with a crisp base.
- Pan size matters. The rice should sit in a thin layer about 1 cm deep, so for a smaller pan, scale everything down.
- This Valencian version has no seafood or chorizo. If your hob is small, set the pan over two burners or finish it on a barbecue.
Equipment
Paella pan, about 40 cm, Box grater, Wooden spoon, Clean tea towel