Paella Valenciana – photo © Valencia Tourism

Ingredients (for 4 people)

• 1 cup of olive oil

• 1 chicken (diced)

• 1 rabbit (diced)

• 300 grams of fresh beans

• Artichokes (peeled, cleaned and diced)

• 1 medium tomato

• 1 teaspoon of sweet paprika

• Saffron

• 6 cups of water

• 200 grams of garrofon beans (butter beans)

• Salt to taste

• 12 to 16 snails properly cleaned

• 3 cups of white short-grain rice

• Sprigs of rosemary

• Lemon slices

 

preparation

Heat the olive oil in the paella dish or a wide, shallow frying pan. Sauté the chicken and rabbit for about 5 minutes. Add the beans, artichokes and tomato. Fry lightly for a few minutes. Add the paprika and let the mixture fry for one minute on very low heat.

Dissolve the saffron in water and add this water to the paella dish/frying pan immediately. Add the garrafon beans and salt. Increase the heat and let everything boil for about 15 minutes. Add the snails and boil for another 3-4 minutes. Add the rice and spread it through the mixture in the frying pan.

Let it boil for about 15 minutes and taste the broth. Add salt to taste if required. Add the rosemary during the last 7-8 minutes and let it cook in the paella for about 5 minutes before removing it.

The paella is ready when the water has evaporated but the paella is not completely dry. To make “socarrat” (when the base of the paella is slightly burned), allow the paella to cook longer.

Recipe courtesy Valencia Tourism

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