Rice & pasta
Valencian paella
The classic Valencian dry rice with chicken, rabbit and vegetables.
Gluten-free
Ingredients
- 300 g round rice
- 300 g chopped chicken
- 200 g chopped rabbit
- 150 g flat green beans
- 100 g garrofon (large white bean)
- 1 ripe tomato, grated
- 100 g extra virgin olive oil
- 800 g chicken stock
- 1 teaspoon sweet paprika
- A few saffron threads
- Salt to taste
- 1 sprig fresh rosemary
Step-by-step
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- Pour the oil into the mixing bowl and brown the chicken and rabbit 8 min/Varoma/reverse/spoon speed.
- Remove the meat with the spatula and set aside in a bowl.
- Put the green beans and garrofon in the mixing bowl and saute 5 min/Varoma/spoon speed.
- Add the grated tomato and paprika and saute 3 min/100C/spoon speed so the paprika does not burn.
- Add the reserved meat, the stock, the saffron and the salt again.
- Set 10 min/100C/reverse/spoon speed to get the stock started.
- Add the rice through the lid hole and set 16 min/100C/reverse/spoon speed without the measuring cup.
- Pour everything into a paella pan or wide dish and spread the rice evenly.
- Place the sprig of rosemary on top and let rest 5 min covered with a cloth.
- Remove the rosemary and serve directly in the paella pan.
Tips
- The final rest is key for the grain to stay loose and dry.
- If you like socarrat, raise the heat of the paella pan 1 min at the end.
- Use homemade chicken stock for a more authentic flavor.
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