This is a truly delicious dish and wonderful to share with friends and family.
- One whole chicken cut into sections or a whole rabbit cut into sections or you can use half of each
- 40 g pureed tomatoes
- 500 g green beans
- 500 g garrofon (Lima beans)
- 10 g paprika
- water approximately one liter
- 600 g paella rice
- 3 g saffron
- Heat a large paella pan with the base covered with olive oil and add the chicken and rabbit pieces. Season with salt.
- These will take around 20-30 minutes to cook through. Once cooked, add the tomatoes, green beans and broad beans as well as the paprika and stir well. Allow to brown for a minute or two before adding the water and saffron.
- Add a little more salt then bring the boil and leave to simmer for 25 minutes until the green beans are cooked and the broad beans are soft. Add the rice and leave it to cook for a further 20 minutes until all the liquid has been absorbed and the rice is perfectly cooked. You may wish to add more oil as the rice is cooking and stir occasionally to prevent the rice sticking to the pan.
- Traditional Paella Valenciana is served dry and browned around the edges – much dryer and crispier than a risotto texture.
Please note that this dish contains chicken. Wash your hands thoroughly when using raw poultry and be sure to use separate chopping boards and utensils for raw chicken and the rest of the ingredients and cooked foods. Paella Valenciana recipe is on page 53 of the book. Copyright 2020 @ Julie Neville, Authentic Spanish Cooking, Pen and Sword White Owl Publisher, All Rights Reserved.