Paella Valenciana

Name: Paella Valenciana
Total time: 1 h 15 min
Yield: 5
Cuisine: Valencian
Ingredients: 400 g Bomba or short-grain rice; 600 g Chicken (and rabbit, traditionally); 200 g Green beans and butter beans; 1 Tomato, grated; to season Saffron and paprika; 1 L Chicken stock

Saffron rice cooked wide and shallow with chicken, rabbit and beans, prized for the crisp socarrat at the bottom.

Источник

Автор рецепта Valencian tradition · 🏺 Традиционное

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Смотри, как это готовят · 3 видео

DW Food mystilettolife XAVSKITCHEN

⏱ 75 мин🍽 5 порций🔥 560 ккал🇪🇸 Испания

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Приготовление

Brown the chicken pieces in olive oil across the whole paella pan, then push them to the edge.
Sauté the green beans, then add the grated tomato and paprika and cook to a thick sofrito.
Pour in the hot stock steeped with saffron and bring to a boil, tasting for salt.
Scatter the rice evenly across the pan and do not stir it again from this point.
Cook over an even flame until the rice absorbs the stock, rotating the pan for even cooking.
Raise the heat for the last minute or two to form the crisp socarrat, then rest off the heat before serving.

💡 Советы

Never stir once the rice is in — that's how you get socarrat instead of risotto.
Spread the rice in a thin, even layer for proper texture.
Listen for the crackle at the end; that's the crust forming.