Valencian Paella 🥘

Name: Valencian Paella 🥘
Yield: 6 people
Ingredients: Bomba rice; Chopped chicken and rabbit; White beans; Lima beans; Green beans; Meatballs; cube Chicken bouillon; 2 Roma tomatoes; 1 artichoke; 1/2 red bell pepper; 1 tablespoon tomato paste; 1 garlic clove; Olive oil; Salt; Water; Sweet paprika; Food coloring

Gemma Picot Viño @cook_21124478

Valencia

Valencian Paella 🥘

Gemma Picot Viño @cook_21124478

Saved

Ingredients

6 people

Bomba rice
Chopped chicken and rabbit
White beans
Lima beans
Green beans
Meatballs
cubeChicken bouillon
2Roma tomatoes
1artichoke
1/2red bell pepper
1 tablespoontomato paste
1garlic clove
Olive oil
Salt
Water
Sweet paprika
Food coloring

Saved

Steps

1

Prepare the ingredients. Clean and season the meat. Puree the tomatoes, add the tomato paste and chopped garlic. Cut the bell pepper and artichoke.
2

Add oil to the paella pan and turn on the central ring of the paella burner to medium heat. Add the meat and brown it. Add a bit more salt.
3

When the meat is well browned, move it to the sides, as the outer ring is off, and add the vegetables. Sauté for a few minutes and add the tomato along with the sweet paprika. Sauté carefully, as the paprika can burn if overcooked.
4

Add the water. It should reach about the level where the handles join the pot on the inside. In this type of pot, it's a bit intuitive. These are the weld marks seen in the pot photo. Add the chicken bouillon cube, the meatballs, and check the salt.
5

When the water starts to boil, it's time to add the rice. Make a cross with it, and the little mound should be at the water level. Once done, spread the rice evenly throughout the pot.
6

Cook on high heat for 10 minutes, then lower to a simmer and let all the broth evaporate.
7

If you like that 'socarrat' touch, when it's almost ready, increase the heat for a few minutes, carefully. Turn off the heat and let it rest. Ready to enjoy on a Sunday!