Paella Valenciana

Recipe & Instructions (US Units)

Ingredients:

• 1/4 cup olive oil
• 1 lb boneless, skinless chicken thighs, cut into pieces
• 1/2 lb rabbit meat, cut into pieces (optional, traditional)
• Salt and freshly ground black pepper
• 1 medium tomato, grated (skin discarded)
• 1 tsp sweet paprika (Pimentón dulce)
• 4 cups chicken broth or water
• Pinch of saffron threads
• 1/2 lb green beans (flat Romano beans preferred), trimmed and cut
• 1/2 lb lima beans (Garrofó) or butter beans (fresh or frozen)
• 2 cups Bomba or other short-grain Spanish rice
• Optional: Snails, artichoke hearts, rosemary sprig

Instructions:

1. Heat olive oil in a large paella pan (or wide skillet) over medium-high heat. Season chicken (and rabbit, if using) with salt and pepper. Brown the meat well on all sides. Push meat to the sides.
2. Add green beans and lima beans to the center, sauté for 2-3 minutes. Push vegetables to the sides.
3. Add grated tomato to the center, cook for 2 minutes until it darkens. Stir in paprika and cook for 30 seconds more, being careful not to burn it.
4. Stir everything together. Pour in the broth/water. Add saffron threads and a sprig of rosemary (if using). Bring to a boil, season with salt (broth should be slightly salty). Simmer for 15-20 minutes.
5. Sprinkle the rice evenly across the pan. Stir briefly to distribute, ensuring all rice is submerged. Do NOT stir after this point.
6. Cook over medium-high heat for 10 minutes, then reduce heat to low and cook for another 8-10 minutes, or until rice has absorbed all liquid. If aiming for 'socarrat' (crispy bottom layer), increase heat slightly for the last minute.
7. Remove from heat, cover loosely with foil or a clean towel, and let rest for 5-10 minutes before serving.

What Makes It Special:

Paella is arguably Spain's most famous dish, originating from Valencia. The authentic Valenciana version features chicken, rabbit, specific beans, and saffron cooked in a wide, shallow pan, ideally achieving a coveted crispy rice layer at the bottom called 'socarrat'. It's a communal dish, representing Spanish sunshine and flavorful rice traditions.