Valencian Paella

🧂 Ingredients

• ✓
  Arroz bomba

  400g
• ✓
  Pollo troceado

  500g
• ✓
  Conejo troceado

  400g
• ✓
  Judías verdes

  200g
• ✓
  Garrofón

  100g
• ✓
  Azafrán

  1 hebra
• ✓
  Aceite de oliva

  100ml
• ✓
  Pimentón dulce

  1 cucharadita
• ✓
  Tomate rallado

  2 cucharadas
• ✓
  Caldo de pollo

  1,2 litros

📋 Instructions

1. 1

   Heat olive oil in the paella pan over medium-high heat. When hot, fry the chicken and rabbit pieces with salt until golden brown all over. Remove and set aside.

2. 2

   In the same oil, fry the chopped green beans and butter beans for 5 minutes, stirring occasionally until tender.

3. 3

   Add the sweet paprika and stir quickly for 30 seconds, careful not to burn it. Add the grated tomato and fry for 5 more minutes until reduced.

4. 4

   Return the chicken and rabbit to the pan. Cover with hot chicken broth (about twice the volume of rice). Bring to a boil.

5. 5

   Dissolve the saffron in a little hot broth and add to the pan. Taste and adjust salt.

6. 6

   Add the rice, distributing it evenly throughout the pan. Cook on high heat for 8 minutes, then reduce to medium-low for 10 more minutes without stirring.

7. 7

   When the broth has been completely absorbed, increase heat to maximum for 1-2 minutes to form the socarrat (the golden crust at the bottom).

8. 8

   Remove from heat, cover with newspaper and let rest for 5 minutes before serving.