Paella valenciana recipe

The Valencian farmhouse rice defined by garrofó beans and a bottom layer of rice left to scorch untouched into socarrat.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 150 g garrofo beans
• 400 g bomba rice
• 500 g rabbit
• 500 g chicken
• 200 g flat green beans
• 1 tomato
• 120 ml olive oil
• 1 tsp sweet paprika
• 1 pinch saffron
• 1 rosemary
• 2500 ml water
• 2 tsp salt

How to make Paella valenciana

1. Heat 120 ml olive oil in a 50 cm paella pan and salt the oil.
2. Brown 500 g rabbit and 500 g chicken, cut into small bone-in pieces, over medium heat for 20 minutes, pushing them to the rim as they colour.
3. Add 200 g flat green beans and 200 g garrofo beans and fry 5 minutes. Garrofo is the big flat white lima bean of the Valencian huerta; without it the dish is not paella valenciana.
4. Clear the centre of the pan, add 1 grated tomato and 1 tsp sweet paprika and stir 1 minute only. Paprika burns in seconds.
5. Pour in 2.5 litres of water, add a good pinch of saffron and 1 rosemary sprig, and boil hard for 40 minutes until the level drops to the pan rivets.
6. Fish out the rosemary, correct the salt so the broth tastes slightly too seasoned, then scatter 400 g bomba rice evenly across the whole pan.
7. From this moment do not stir and do not cover. Strong fire 10 minutes, then low fire 8 minutes.
8. Listen at the end: when the rice starts to crackle, the socarrat is forming on the bottom. That crust is the point of the dish.
9. Take it off the heat, lay a cloth over the pan for 5 minutes, and eat straight from the pan.

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