Paella Valenciana
by Chef in Camicia · 306K subscribers on YouTube
Traditional Valencian paella made with chicken, rabbit, and local beans, cooked in a wide pan with saffron and rosemary.
- Cook
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
10 items- Bomba RiceValencian short-grain rice
- ChickenChicken pieces, preferably with bone
- RabbitRabbit pieces
- FerrauraFlat green beans typical of Valencia
- GarrofóLarge white beans typical of Valencia
- Olive OilOlive oil
- SaffronSaffron threads
- TomatoTomato for sofrito
- Rosemary(optional) — Rosemary sprigs for garnish
- BrothBroth made from the meats and beans, or water
Method
- Heat olive oil in a paella pan over medium heat.
- Add chicken and rabbit pieces, and brown them on all sides.
- Add the flat green beans (ferraura) and garrofó beans, and sauté briefly.
- Add tomato and sofrito (a base of garlic, onion, and tomato cooked down).
- Pour in the pre-prepared broth (made from the same meats and beans) or water, and bring to a boil.
- Add saffron threads and stir gently.
- Add the rice, spreading it evenly across the pan without stirring after this point.
- Cook for 18–20 minutes without stirring, until the rice is tender and the liquid is absorbed.
- Remove from heat and let the paella rest for 2 minutes.
- Optionally, use a blowtorch to lightly char the surface and add rosemary sprigs for aroma before serving.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
