Paella Valenciana

• annokset: 5
• kokonaisaika: 50 minutes

Ainekset

150ml olive oil

900g chicken, cut into pieces

225g rabbit, cut into pieces

225g ripe tomatoes, chopped

225g wide, flat green beans (called “bajoqueta de Ferradura” in Valencia)

225g fresh butter beans (large white lima beans called “garrofó” in Valencia)

800ml water

450g Valencian rice ( “senia,” “bahia” or “bomba”)

1 pinch Spanish saffron

1/2 tsp salt

1/2 sprig fresh rosemary

Ohjeet

Place the pan (“paella”) over a wood burning fire, barbeque or stovetop, heat momentarily and add the oil.

When the oil is hot enough (should be just smoking), add the chicken and rabbit pieces. The fire should be at medium-high heat. Sear the chicken and rabbit pieces until they are lightly browned all over. Add the green beans and butter beans. Cook for two minutes and then add the chopped tomatoes to the pan, keeping the fire at medium-high heat.

Once all the ingredients are well seared in the oil and caramelized, add the water and fresh rosemary and increase the heat of the fire to maximum high heat. Next, add the salt and saffron. As soon as the liquid starts to boil, add the rice and remove the rosemary sprig.

Stir the ingredients to distribute them evenly throughout the pan with a wooden spoon, using gentle but firm movements. Keep the fire at maximum heat for 8 to 10 minutes. After this time, if working over a wood-burning fire or barbeque, reduce the fire level gradually until there is no more fire and the paella is just resting over hot coals. Let the paella stand for two to three minutes more, over the coals. If using a conventional stovetop, reduce the heat gradually to low heat and let paella stand for two to three minutes more, over low heat.

Take the paella off the heat and it let stand for two to three minutes. Serve immediately. Paella waits for no one!