Authentic home cooking from Spain, with US measurements. 
Valencian Paella!!!!
The most famous dish in our cuisine: paella. There’s so much to say about it! There are countless versions, depending on the region where it’s made. The authentic version is cooked with meat—chicken and rabbit. It can also be made with duck, artichokes, and even snails (specifically, a local variety called vaquetas). In the countryside, it’s common to cook paella over a wood fire, which gives it that unique flavor. Here, it’s typical to hold neighborhood contests during town festivals, cooking paella in the streets with a fun, lively atmosphere—always over wood! The dish is named after the pan it’s cooked in, called a paella. It’s a dry rice dish with vegetables and meat, cooked in a thin layer. When we have family gatherings, we often make paella outdoors, enjoying good company and appetizers while it cooks! Today, we made it at home using a paella burner, which distributes heat evenly across the base of the pan.
Valencian Paella!!!!
The most famous dish in our cuisine: paella. There’s so much to say about it! There are countless versions, depending on the region where it’s made. The authentic version is cooked with meat—chicken and rabbit. It can also be made with duck, artichokes, and even snails (specifically, a local variety called vaquetas). In the countryside, it’s common to cook paella over a wood fire, which gives it that unique flavor. Here, it’s typical to hold neighborhood contests during town festivals, cooking paella in the streets with a fun, lively atmosphere—always over wood! The dish is named after the pan it’s cooked in, called a paella. It’s a dry rice dish with vegetables and meat, cooked in a thin layer. When we have family gatherings, we often make paella outdoors, enjoying good company and appetizers while it cooks! Today, we made it at home using a paella burner, which distributes heat evenly across the base of the pan.
Open in Cookpad AppSteps
- 1
Cut the chicken and rabbit into pieces. Place the paella pan on the paella burner with a little olive oil and sprinkle salt around the edge of the pan. This helps prevent splattering when browning the meat.
- 2
Brown the meat very well. This is the most important step—the meat needs to release all its flavor so the rice turns out delicious. I usually do this over medium heat for about 15 to 20 minutes.
- 3
While the meat is cooking, cut the green beans. Add the green beans, tomato sauce, and lima beans to the meat. Stir everything together and season. Add 1 teaspoon of sweet paprika, and before it burns, add the water. If you’re using artichokes, add them now with the vegetables. When artichokes are used, the paella will have a darker color but a special flavor.
- 4
Measure the water using the rivets where the pan handles are attached. Add the yellow food coloring for that classic yellow color, and add the rosemary sprigs for intense flavor. If you’re using snails, add them now (they should be cleaned and ready). Let everything boil over slightly higher heat for about 45 minutes.
- 5
The trick to getting the right ratio of broth to rice is to let the broth reduce below the handle rivets. Then add the rice in a line down the center (as is traditional), stir to distribute evenly, and cook over lower heat for 16 to 18 minutes. The rice should be just right—overcooked rice is a disaster! And of course, the socarrat (crispy bottom) is always a topic of debate among diners.
- 6
Let the paella rest for about 5 minutes, then eat it straight from the pan without serving onto plates.
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