Paella Valenciana de carne a leña 
Valencian Paella with Meat Cooked Over Wood Fire
It's essential to add love, care, and time.
Valencian Paella with Meat Cooked Over Wood Fire
It's essential to add love, care, and time.
Cooking Instructions
- 1
This recipe is made with orange wood, but it also turns out delicious when cooked with other methods like gas or induction.
- 2
Use a paella pan. Add oil and heat it. Salt the meat and fry until it has a deep golden color.
- 3
Push the meat to the sides and add the chopped bell pepper, chopped green beans, and thickly sliced garlic to prevent burning.
- 4
Stir continuously to prevent burning, and when halfway sautéed, add the tomato and a sprig of fresh rosemary.
- 5
In a pot, bring water to a boil. When the sauté is golden, salt again and add the boiling water. I fill the paella pan almost to the brim because it will reduce, and if there's extra broth, we can remove it before adding the rice.
- 6
When it starts to boil, add the lima beans. Let it boil until the meat is well cooked.
- 7
Remove some broth if necessary and add the rice. For this paella, I used 2.2 lbs of bomba rice and enough broth to cover the handles. Let it cook without too much heat so it doesn't evaporate too quickly. In the last few minutes of cooking the rice, cover the paella to let it rest.
- 8
Enjoy it in good company.
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