Paella valenciana 🥘 
Valencian Paella 🥘
Cooking Instructions
- 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!
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