Paella Valenciana

Ingredients

• 100 g Bomba rice - short-grain rice recommended for paella
• 200 g chicken - cut into bite-sized pieces
• 100 g rabbit - optional, can be replaced with more chicken
• 50 g green beans - trimmed and cut into 2-inch pieces
• 1 medium tomato - grated or finely chopped
• 1 clove garlic - minced
• 1 tsp smoked paprika - adds depth of flavor
• 0.5 g saffron threads - soaked in warm water
• 500 ml chicken stock - homemade or low-sodium
• 30 ml olive oil - extra virgin for richer flavor
• salt to taste salt
• 1 sprig rosemary - for garnishing, optional

Step-by-step instructions

1. In a large paella pan or a wide skillet, heat the olive oil over medium heat and add the chicken and rabbit pieces, browning them on all sides for about 8 minutes.
2. Add the minced garlic and grated tomato to the pan, cooking for an additional 2-3 minutes until the mixture is fragrant.
3. Stir in the green beans and smoked paprika, cooking for another 2 minutes before adding the Bomba rice, stirring to coat the rice with the oil and flavors.
4. Pour in the chicken stock and add the soaked saffron with its water. Season with salt to taste. Bring the mixture to a boil.
5. Once boiling, reduce heat to low and let simmer without stirring for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Remove from heat and cover the pan with a clean kitchen towel for 5 minutes to allow the flavors to meld.

Serving suggestion

Serve directly from the pan, garnished with rosemary sprigs. A simple green salad and a glass of Spanish red wine pair beautifully with this dish.

Nutrition per serving (estimated)

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