Valencian paella is a traditional Spanish rice dish that originated in the region of València and is usually enjoyed on Sundays. The authentic recipe includes the following ingredients:
- Olive oil
- Chicken (cut into pieces)
- Rabbit (cut into pieces)
- Green beans
- Tomatoes (peeled and diced)
- Garlic (minced)
- Saffron
- Paprika
- Salt
- Water
- Bomba rice (short-grain rice specifically grown for paella)
To make the paella, first heat the olive oil in a large paella pan over medium heat. Add the chicken and rabbit and cook until browned. Remove the meat from the pan and set aside. Add the green beans, tomatoes, and garlic to the pan and cook for a few minutes. Stir in the saffron, paprika, and salt. Add enough water to cover the ingredients by about 1 inch. Bring the liquid to a boil. Stir in the rice and nestle the meat back into the pan. Reduce the heat to low and cook, without stirring, for about 20 minutes, or until the rice is tender and the liquid has been absorbed. Let the paella sit for about 5 minutes before serving
Some versions of the paella may also include snails.
Chef’s tips: cooking on wood fire with paprika and saffron are the key elements that give the paella its unique flavor.
Paella is typically served on Sundays, with family and friends gathered around the pan to enjoy it. It is a great way to bring family and friends together over a delicious meal.
