Paella "Valenciana"
6 servings
80 minutes
Paella 'Valenciana' is a traditional Spanish dish from sunny Valencia. The rich aroma of saffron, fresh rosemary, and the robust flavor of chicken and rabbit make it a true symbol of Mediterranean cuisine. Paella has a rich taste that combines tender meat notes, the sweetness of tomatoes, and an earthy flavor from beans. This version of the dish uses snails, which give it a unique character. Paella is traditionally cooked in a wide pan called a paellera, and the cooking process requires precision and patience. It is often prepared for family gatherings and celebrations as it brings people together at one table. It is not just food; it is a cultural heritage passed down through generations.
1
Pour oil in the center of the paella pan and fry the meat until crispy over high heat. If the oil is burning, reduce the heat.
- Chicken thighs: 350 g
- Rabbit legs: 150 g
- Olive oil: to taste
2
Add all the beans (cut fresh pods), sauté for a few more minutes. Make a well in the center and add the tomatoes, then after a couple of minutes add the paprika. It's important not to let it burn, or it will taste bitter.
- Green beans: 200 g
- White beans: 50 g
- Pelati tomatoes: 60 g
- Paprika: 0.5 teaspoon
3
Pour water almost to the edge, add salt to taste and boil for 20 minutes, adding water if it evaporates. In the end, the water level will match the lower edge of the pan's handle. Pour rice in a line through the center, then sprinkle saffron on it and mix everything so that all the rice is covered with water.
- Salt: to taste
- Rice for paella: 160 g
- Saffron: pinch
4
Boil on high heat for about 8 minutes until the rice starts to surface, then reduce the heat to minimum. Avoid active boiling. Add fresh rosemary, snails, and cook for another 15-20 minutes until the rice is ready.
- Fresh rosemary: to taste
- Snails: 100 g