Paella valenciana

Ingredients

• 400 g short-grain paella rice, such as bomba or arroz redondo
• 500 g free-range chicken, cut into pieces
• 400 g rabbit, cut into pieces
• 250 g flat green beans
• 200 g frozen white lima beans or garrofó
• 200 g grated ripe tomatoes
• 4 tbsp extra-virgin olive oil
• 1 tsp sweet smoked paprika or pimentón dulce
• 1 pinch saffron threads
• 1 sprig fresh rosemary
• 1 l water
• to taste fine salt

Method

1. Prepare all the elements before turning on the heat: cut the flat beans, grate the tomatoes, lightly salt the meat pieces, and keep the rice within reach.
2. In a large paella pan or wide sauté pan, heat the olive oil over medium-high heat, then brown the chicken and rabbit until the skin and bones smell roasted and take on a deep golden color.
3. Add the flat beans and lima beans, then sauté until the vegetables become glossy and begin to soften at the edges.
4. Push the meat and vegetables to the sides, add the grated tomato to the center, and let it reduce until it loses its water and takes on the sweet smell of a sofrito.
5. Sprinkle in the paprika, stir briefly without letting it burn, then pour in the water, add the saffron, and simmer until you have a fragrant, lightly colored, and well-salted broth.
6. Sprinkle the rice evenly across the pan, gently level the surface just once, and cook over strong heat until the grains appear at the surface of the liquid.
7. Lower the heat to medium-low, rest the rosemary on top for a few moments to infuse, then remove it as soon as its scent becomes distinct so it does not overpower.
8. Continue cooking without stirring until the rice is tender on the surface, still well separated, and the bottom begins to crackle gently.
9. Turn off the heat, cover with a clean kitchen towel, and let rest until the steam subsides and the grains finish absorbing the final aromas.

Nutrition

Per serving

Energy

909.7 kcal

Protein

62.1 g

Carbohydrate

95.24 g

Fat

29.77 g

Fibre

7.86 g

Calcium

147.62 mg

Iron

5.88 mg

Magnesium

127.64 mg