Classic Valencian Paella
6 servings
60 minutes
Valencian paella is just one of the few existing types. It must have a certain composition of ingredients, otherwise it will not be called "Valencian". Valencian paella must have 10 mandatory ingredients : rice, olive oil, water, chicken meat, rabbit meat, two types of beans: moon-shaped and green string beans, tomatoes, salt, saffron. Valencian paella can include several more ingredients, but if any of the above is missing , then it is not Valencian paella. You can add paprika, snails, pork ribs, garlic, rosemary and other ingredients.
1
In a wide pan (ideally, paella is cooked in a pan of the same name), heat olive oil with a pinch of salt.
- Olive oil: 150 ml
- Salt: to taste
2
Fry rabbit and chicken meat (do not take fillet, use meat with bones: legs, ribs, etc.).
- Rabbit: 500 g
- Chicken: 500 g
3
Add chopped green beans and white beans. The classic version of Valencian paella includes large white crescent-shaped beans called garrofón.
- Green beans: 200 g
- Asturian white beans (fabes): 200 g
4
After frying the vegetables with meat, add finely chopped tomato and continue to simmer on low heat.
- Tomatoes: 1 piece
5
Add water at a ratio of 4 units for each unit of rice, continue to simmer for another 10 minutes.
- Water: 1 glass
6
Add saffron and salt.
- Saffron: pinch
- Salt: to taste
7
Add the rice, spread it evenly in the pan, and simmer for 8-10 minutes on high heat, then reduce to medium and then low (total simmering time 20-25 minutes).
- Short-grain (round) rice: 400 g
8
Turn off the fire and serve after five minutes.