spanishutama· 6 servings
≈10203 kkal · P 576g · L 541.8g · KH 750.3g (per recipe, TKPI estimate)
Paella Valenciana
MBG-eligible
Ingredients
- 500 g Bomba or Calasparra rice
- 600 g chicken thighs, cut into pieces
- 400 g rabbit, cut into pieces (optional)
- 200 g flat green beans (ferraura), trimmed
- 150 g garrofó beans (large lima beans), fresh or soaked
- 200 g ripe tomato, grated
- 150 ml extra virgin olive oil
- 1 g saffron threads
- 1 tsp sweet paprika (pimentón dulce)
- 1 sprig fresh rosemary
- 2.5 L water
- 20 g salt
- 50 g snails, purged (optional)
Instructions
- 1Heat olive oil in a 40-45 cm paella pan over medium fire; brown chicken and rabbit pieces until golden, about 10 minutes.
- 2Push meat to sides; add green beans and garrofó beans to center, sauté 2 minutes.
- 3Create well in center, add grated tomato and paprika; cook 1 minute until darkened.
- 4Pour in water, add saffron, rosemary, salt, and snails if using; bring to boil, then simmer 20 minutes to make broth.
- 5Taste and adjust salt; distribute rice evenly in cross pattern, do not stir after this point.
- 6Cook over high heat 8 minutes, then reduce to medium-low 8 minutes until liquid absorbed.
- 7Remove rosemary; increase heat to high for 30-60 seconds to form socarrat (crust) at bottom — listen for crackling.
- 8Remove from heat, cover with clean cloth or foil, rest 5 minutes before serving.
Source: llm-generated