Paella valenciana de pollo y conejo 
Valencian Paella with Chicken and Rabbit
This is my version of the traditional Valencian paella for 4 people. In Valencia, there are many debates about how this rice dish should or shouldn't be made, and I really couldn't say who's right or wrong, but I've eaten paella in many traditional restaurants, and my recipe is based on those. If you can cook it over a wood fire instead of at home in the kitchen, even better.
Valencian Paella with Chicken and Rabbit
This is my version of the traditional Valencian paella for 4 people. In Valencia, there are many debates about how this rice dish should or shouldn't be made, and I really couldn't say who's right or wrong, but I've eaten paella in many traditional restaurants, and my recipe is based on those. If you can cook it over a wood fire instead of at home in the kitchen, even better.
Cooking Instructions
- 1
Add extra virgin olive oil to the paella pan and fry the salted chicken and rabbit. It's very important that the meat is well browned.
- 2
Push the meat to the edges of the paella pan and add the vegetables to the center. Since the green beans were fresh and the lima beans and artichokes were frozen, I added the green beans first as they take longer to cook. If everything is fresh (even better), add it all at once. Like the meat, the vegetables should also be well browned.
- 3
Prepare saffron, paprika, and ground rosemary, and once the vegetables are well browned, push them to the edges and lightly fry the spices in the center.
- 4
Quickly (to prevent the paprika from burning), add chopped tomato (you can also use crushed, but I prefer it chunky) and fry it well.
- 5
Mix everything well and add water to the top.
- 6
Let it boil for 20 minutes. Halfway through cooking, sprinkle in the food coloring and stir to prevent lumps.
- 7
I like to add a lot of meat at the beginning to give it a lot of flavor, but at this point, I remove the less desirable pieces to make room for the rice. This is not necessary, it's just my preference.
- 8
Add water until it's just below the screws of the paella pan handles. If you like your paella with a lot of rice, add water until it's above the screws.
- 9
Add the rice and distribute it evenly across the paella pan. The measure for a given paella is to make a ridge with the rice along the diagonal of the pan, and it should stick out about 2 centimeters from the broth.
- 10
Cook on very high heat for about 8 minutes, or until the rice is half-cooked and starts to show. At this point, lower the heat to almost the minimum and let it cook for another 6 or 7 minutes. It's also the time to place a couple of sprigs of rosemary on top. After 6 or 7 minutes, if the paella has little or no broth, let it cook for the last 3 or 4 minutes on very low heat. If the paella still has a lot of broth, these last 3 or 4 minutes....
- 11
..... cook it on medium heat. However, it's better to have a slightly brothy or creamy paella that's flavorful than a dry one that's hard or burnt. If you like to make “socarrat”, at the last moment, turn up the heat a bit and you'll hear the rice crackling, but don't leave it for more than a couple of minutes or it will burn.
- 12
The paella is finished, although it's a good idea to cover it for about 10 minutes with a cloth that's been sprinkled with a little water, especially if the rice is a bit hard.
- 13
Et voilà! The paella is ready to dig into, with a little salad on the side and a chilled summer red wine.
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