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Paella Valenciana

12 servings

Paella

  • 200 mlextra virgin olive oil
  • 900 gchicken, chopped into small pieces on the bone
  • 600 grabbit, chopped into small pieces on the bone
  • salt, to taste
  • black pepper, to taste
  • 400 gflat green beans (ferraúra)
  • 4ripe tomatoes
  • 10 mlsweet paprika (pimentón dulce)
  • 2.8 lwater, three times the volume of the rice
  • 400 ggarrofó beans, fresh or frozen
  • 600 gsnails, well cleaned
  • saffron threads, lightly toasted, to taste
  • 800 ground paella rice, such as bomba
  • 4 to 6 sprigsrosemary
  1. Wash and dry 400 g flat green beans (ferraúra), top and tail them and cut them into short lengths.
  2. Wash 4 ripe tomatoes, scald them in boiling water for a few seconds and peel, then grate the flesh on a box grater.
  3. Season 900 g chicken, chopped into small pieces on the bone and 600 g rabbit, chopped into small pieces on the bone with salt and black pepper. Heat 200 ml extra virgin olive oil in the paella pan and brown the meat well on every side. 15 min to 20 min
  4. Push the meat to the edges, add the green beans to the centre and fry them in the oil. Add 10 ml sweet paprika (pimentón dulce), lower the heat and stir for a few seconds so it does not burn. 3 min to 5 min
  5. Quickly add the grated tomato before the paprika catches and fry it with everything else until it darkens and thickens. 3 min to 5 min
  6. Pour in 2.8 l water, three times the volume of the rice, then add a little salt, 400 g garrofó beans, fresh or frozen and 600 g snails, well cleaned, if using.
  7. Boil hard over high heat for 15 min to 20 min so the broth takes the flavour of the meat. Taste: it should be well seasoned, slightly salty.
  8. Crumble in saffron threads, lightly toasted and scatter 800 g round paella rice, such as bomba evenly across the pan. Nudge the meat and beans so they sit evenly, then leave it alone: no more stirring from here on.
  9. Cook over high heat for 5 min, then over medium heat for 5 min, then over very low heat for 5 min to 8 min, until the water has been absorbed.
  10. In the final minutes on low heat, listen to the pan: a gentle crackle means the bottom layer is toasting into socarrat. Take it off the heat as soon as it smells toasty, before it smells burnt. 1 min to 3 min
  11. Lay 4 to 6 sprigs rosemary on top, turn off the heat and let the paella rest for 5 min before serving from the pan. Remove the rosemary at the table.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Never eat garrofó or other lima beans raw or undercooked; they must boil through with the broth. (The author)
  • Safety: Chicken and rabbit pieces should be cooked through to 74 °C at the bone. (The author)
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)