Paella Valenciana
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The Tale of Paella Valenciana
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Paella originated among agricultural workers in the Albufera wetlands near Valencia, who cooked rice over an open fire with whatever was on hand, typically rabbit, chicken, snails, and beans, rather than seafood. The dish dates to the 19th century in its recognizable form, and its name simply comes from the Valencian word for the pan it's cooked in.
Ingredients
Scale:· 6 servings
- 2 cups Bomba or short-grain rice
- 1 chicken, cut into pieces
- 1/2 lb rabbit, cut into pieces (optional, traditional)
- 1/2 lb green beans (flat, ferradura variety)
- 1/2 cup lima beans (garrofón)
- 2 tomatoes, grated
- 1 pinch saffron threads
- 1 tsp sweet paprika
- 5 cups chicken stock
- 1/3 cup olive oil
- Rosemary sprig
- Salt to taste
Instructions
- 1Heat olive oil in a paella pan and brown chicken and rabbit pieces.
- 2Push meat aside and sauté green beans and lima beans until blistered.
- 3Add grated tomato and paprika, cooking until it darkens slightly.
- 4Sprinkle rice evenly over the pan and stir briefly to coat in the sofrito.
- 5Pour in hot stock infused with saffron, and arrange meat and beans evenly.
- 6Simmer without stirring 18-20 minutes until rice absorbs the liquid.
- 7Lay a rosemary sprig on top for the last few minutes, then rest 5 minutes before serving.
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