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Paella Valenciana
The original Spanish rice dish cooked outdoors over wood with chicken, rabbit and rosemary. Resisting the urge to stir once the rice goes in lets the bottom layer caramelise into the prized crispy socarrat.
Ingredients
Instructions
Fry chicken and rabbit in oil in a wide paella pan until golden all over.
Add beans and tomatoes. Cook until tomatoes dry down.
Add garlic and paprika — stir fast so paprika doesn't burn.
Add stock, saffron and rosemary. Season. Bring to boil.
Add rice evenly. Don't stir after adding rice.
Cook on medium heat 10 minutes, then low 8 minutes until stock is absorbed.
Rest 5 minutes uncovered to form socarrat (crispy bottom).
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
