Paella Valenciana

Name: Paella Valenciana
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: spanish
Ingredients: 400 g Bomba rice (or other short-grain rice); 600 g Chicken pieces (thighs and drumsticks); 300 g Rabbit pieces (optional); 200 g Green beans (fresh, trimmed and halved); 150 g Garfó (flat green beans, if available, or more regular green beans); 1 large Tomato, grated; 1 tsp Smoked paprika (pimentón); 0.5 g Saffron threads (a generous pinch); 1 litre Hot chicken or vegetable broth; 100 ml Aceite de Olivia virgin extra; pinch Rosemary sprig (fresh, optional); to taste Salt; to taste Lemon wedges, for serving

Chef

Sami Al Arnaout

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Paella Valenciana is arguably Spain's most famous dish, originating from Valencia. It's a flavorful rice dish traditionally made with chicken, rabbit, green beans, and sometimes snails, cooked in a wide, shallow pan called a paella.

Temps de préparation: 30 minutes
Temps de cuisson: 50 minutes
Temps total: 80 minutes
Portions: 4 servings
Catégorie: dinner
Cuisine: spanish
Difficulté: Moyen

Ingrédients

400 g Bomba rice (or other short-grain rice)
600 g Chicken pieces (thighs and drumsticks)
300 g Rabbit pieces (optional)
200 g Green beans (fresh, trimmed and halved)
150 g Garfó (flat green beans, if available, or more regular green beans)
1 large Tomato, grated
1 tsp Smoked paprika (pimentón)
0.5 g Saffron threads (a generous pinch)
1 litre Hot chicken or vegetable broth
100 ml Aceite de Olivia virgin extra
pinch Rosemary sprig (fresh, optional)
to taste Salt
to taste Lemon wedges, for serving

Ingrédients

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