Paella Valenciana

🛒 Ingredients

• Olive oil 15 g · 133 kcal
• Chicken thigh (boneless, skinless) 100 g · 165 kcal
• Rabbit meat (boneless) 60 g · 104 kcal
• Flat green beans 40 g · 12 kcal
• Garrofó (large lima beans, shelled) 30 g · 34 kcal
• Ripe tomato (grated) 30 g · 5 kcal
• Bomba rice 70 g · 252 kcal
• Saffron threads 0 g · 0 kcal
• Sweet Spanish paprika 1 g · 0 kcal
• Fresh rosemary sprig 1 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a wide, shallow paella pan over medium-high heat. Add chicken and rabbit pieces, season with salt, and brown thoroughly on all sides.
2. Push the meat to the sides of the pan. Add the flat green beans and garrofó to the center and sauté for 5-7 minutes until slightly tender, then mix with the meat.
3. Create a space in the center, add the grated tomato and cook for about 5 minutes until it darkens and thickens. Stir in the sweet paprika.
4. Add the rice to the pan and stir for 1-2 minutes to coat each grain with the oil and flavors (toasting). Evenly distribute all ingredients in the pan.
5. Pour in enough hot water (or broth) to cover all ingredients and reach the rivets of the paella pan. Add the saffron threads and the fresh rosemary sprig.
6. Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for about 18-20 minutes, or until most of the liquid is absorbed and rice is cooked al dente.
7. Increase heat to high for the last 1-2 minutes to create a socarrat (crispy rice crust at the bottom). Listen for sizzling and a toasted aroma.
8. Remove from heat, cover the paella pan loosely with foil or a clean kitchen towel, and let it rest for 5-10 minutes before serving.