Valencian Paella
Directions
- 1In a paella pan, stir-fry the meat in extra virgin olive oil until well cooked and golden.
- 2Add garlic, grated tomato, and continue stir-frying for a few more minutes.
- 3Add fresh beans (red and flat green beans, runner beans, and butter beans).
- 4Add a few strands of saffron and two teaspoons of sweet red pepper.
- 5Add water (3 units of water for each unit of rice) to avoid burning the pepper and let it boil for about 10 minutes.
- 6Adjust the salt content and add the rice (100 gr per person).
- 7Boil at high temperature for 8 minutes, then at low temperature for another 8 minutes.
- 8Turn the temperature back up to high for the last 30 seconds of cooking.
- 9Let it cool for 5 minutes before serving.
Ingredients
- 600 gr round grain white rice
- 700 gr diced chicken
- 500 gr diced rabbit
- 300 gr flat green beans or red beans
- 250 gr butter beans
- 200 gr runner beans
- 150 gr grated fresh tomato
- 150 ml extra virgin olive oil
- 3 garlic cloves
- 1 strands of saffron
- 2 teaspoons ground cayenne pepper
- 1 salt
Equipment
paella pan
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