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Basic paella valenciana
Basic paella valenciana
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in a gourmet Spanish paella with succulent chicken and rabbit showcasing vibrant flavors.
Ingredients:
  • 50g dried lima beans
  • 1.25L (5 cups) chicken style liquid stock
  • 12 strands saffron
  • 60ml (1/4 cup) olive oil
  • 4 (about 500g) chicken thighs (with bone)
  • 400g rabbit
  • 120g Italian flat beans, topped, tailed, cut into 1.5cm lengths
  • 1 brown onion, finely chopped
  • 1 x 400g can whole peeled Italian tomatoes, undrained, roughly chopped
  • 440g (2 cups) arborio rice
  • 5.00 gm ground smoked paprika (pimenton) - see note
  • 2.40 gm sea or table salt
Instructions:
  • Allow the lima beans to rest in cold water overnight. Follow by draining, rinsing, and draining well. Gather all other ingredients before starting the cooking process.
  • In a medium saucepan, bring the stock and saffron to a boil over high heat. Once boiling, reduce the heat to low and cover to simmer while preparing the paella in steps 3 and 4. The hot stock will guarantee quicker, more even cooking.
  • Heat oil in a wide and shallow non-stick pan over medium-high heat for 2 minutes. Add chicken and rabbit, cook for 6 minutes, turning occasionally until light golden brown. Transfer to a plate.
  • Boil the Italian beans for 3 minutes in a small saucepan, then drain and set aside. Lower the heat under the paella pan to low. Sauté the onion for 3 minutes until soft (avoid browning). Add tomatoes, rice, paprika, salt, and lima beans. Combine everything, move rice from the edges into the mixture, and press down gently. Place the chicken, rabbit, and juices back into the pan, gently pressing them into the rice.
  • Evenly pour 3 ladlesful (375ml/1 1/2 cups) of hot stock over the paella, ensuring the liquid level is close to the rim of the pan and covers the mixture. Do not stir the paella. Cook on high heat, uncovered, for 5 minutes. Reduce to medium heat and simmer, uncovered, for 25 minutes, adding a ladleful (125ml/1/2 cup) of stock as needed to moisten any dry areas. Rotate the pan if needed for even cooking. Taste the rice periodically to ensure it is tender yet firm. Add more stock as necessary. As a general guide, around 1.125L (4 1/2 cups) of stock will be used.
  • Gently mix cooked beans into the rice and cook for 5 more minutes until the paella looks moist, not soupy. Remove from heat, cover with 2 clean tea towels, and let sit for 10 minutes to absorb excess moisture. Look for the prized golden crust, socarrat, to form underneath the rice. It should be deep golden, not burnt, and fill the pan for a beautiful presentation. Serve straight from the pan at the table.

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