How to Make Paella Valenciana
Paella Valenciana can be a very tricky dish to make, but it has an exquisite taste and makes for a nutritious meal, which can be served at a family get together or any other special occasion.
Prep time: 30 min
Cook time: 1 hour 40 min
Total time: 2 hours 10 min
Yield: 6 servings
Utensils: Mixing bowls, deep pan, skillet, cutting board, sharp knife, spoons, fork, whisk and spatula.
Ingredients:
Olive oil: 2 cups
Red bell pepper, cut in strips: 1
Chicken, cut into pieces: 3/4
Rabbit, cut into pieces: 1/2
Sweet paprika: 1/2 teaspoon
Green beans, cut into 1-inch pieces: 1 1/2 pounds
Broad beans, shelled: 1 1/2 pounds
Tomato, chopped: 1/2
Water, or fill up the paella pan to the height of the handles 2 times: 4 1/2 cups
Snails, cleaned, fresh or frozen: 2 cups
Rice (recommended: bomba – short grain rice): 1 1/4 pounds plus 1-ounce (3.5 ounces per person)
Salt and freshly ground pepper: to taste
Saffron, for colouring: 1 pinch
Sprigs rosemary, as garnish: to taste
Special equipment: large shallow pan
Instructions
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1
First of all, take a pan and heat around ¼ to ½ cups of oil in it. Then, add strips of pepper in the pan and fry them until they become soft. Take them out of the pan and place them aside to use for garnishing later.
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2
Meanwhile, put the chicken pieces and the rabbit in the pan and fry them on medium heat by adding more oil. Then, add paprika and keep stirring gradually with the help of a spatula.
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3
After that, you have to add the beans and tomatoes right in the centre of the pan, for which you will have to push the chicken and rabbit to the edges. You may have to add some water in the pan as well.
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4
Simmer for around half an hour and add snails to the pan. Now, cook for 5 to 10 more minutes before adding the rice and distributing them evenly in the frying pan. You will have to add some water to cook the dish properly. Don’t forget to add salt and pepper along with a pinch of saffron for colouring.
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5
Cook for around 1 to 2 minutes until the rice begins to caramelise. Then, take them out in a dish and garnish the strips of red pepper which you prepared in step one.
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6
Keep the pan covered for around five minutes before serving.
: 1 1/4 pounds plus 1-ounce (3.5 ounces per person)
Salt and freshly ground pepper: to taste
Saffron, for colouring: 1 pinch
Sprigs rosemary, as garnish: to taste
Special equipment: large shallow panNext%20stop%3A%20Pinterest "Pin It")
