Paella Valenciana 
Paella Valenciana
Fresh vegetables always add something extra compared to frozen ones.
Paella Valenciana
Fresh vegetables always add something extra compared to frozen ones.
Cooking Instructions
- 1
Pour the olive oil into the paella pan and heat it up. (I always add a little salt to prevent the oil from splattering.)
- 2
Once the oil is hot, sauté the chicken, pork ribs, and rabbit over medium heat.
Add a little salt.
Brown the meat well. You'll notice a crust forming on the bottom of the pan—this will release flavor into the paella when you add water. - 3
When the meat is browned, move it to the edges of the pan. Add the green beans and cook for 2 minutes, then add the tomatoes and let them cook thoroughly.
- 4
Once everything is mixed, add the garlic, making sure it doesn't burn, and combine it with the meat and vegetables.
- 5
Now add the saffron—use about 5 threads for the sauté, and place the rest in half a glass of warm water to release its color. (This is also when I add the lima beans, so they don't burn or overcook.)
- 6
Before adding water, sprinkle in the paprika and stir quickly so it doesn't burn, then add the water.
- 7
Add enough water to reach the rivets on the paella pan.
- 8
When the water comes to a boil over high heat, add the half glass of water with the dissolved saffron (let it boil for about 10 minutes—any longer and the vegetables may get mushy), then add the rice, spreading it evenly so it forms a flat layer.
- 9
As the water reduces, start tasting and adjusting the salt.
- 10
When the salt is just right and the mixture starts to become creamy, lower the heat to medium so the rice can finish cooking (Bomba rice needs to absorb the broth well).
When the liquid is absorbed and a bit of “socarrat” (crispy bottom) forms, turn off the heat and serve!
Enjoy!
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