Spanish Paella Valenciana

Ingredients

• 400g bomba rice (or other short-grain Spanish rice)
• 500g chicken pieces
• 500g rabbit pieces (or extra chicken)
• 200g green beans
• 100g lima beans
• 3 tomatoes, grated
• 1 tsp paprika
• Big pinch saffron
• 1.2 litres warm chicken stock
• 4 garlic cloves
• 5 tbsp olive oil
• Salt
• Lemon wedges

Instructions

1. Heat oil in a wide paella pan; brown chicken and rabbit; lift out.
2. Add green beans, lima beans, garlic; cook 5 min.
3. Add grated tomato and paprika; cook 3 min.
4. Return meat.
5. Crumble saffron over; add warm stock.
6. Salt generously; bring to a vigorous boil.
7. Sprinkle in the rice evenly; don't stir.
8. Cook on medium 10 min, then low 8-10 min more — should hear soft crackling (socarrat forming).
9. Rest covered with a cloth 5 min.
10. Serve with lemon.

Serving suggestions

• Eat straight from the pan with friends.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions