90 minutes
A traditional Valencian dish featuring a delightful combination of chicken, rabbit, green beans, and rice cooked to perfection.
cups
Lean Pork, cut into chunks
0 lb
Green Beans, trimmed and cut in half
0 lb
Tomato, peeled and chopped
each
Pimentón Dulce (sweet Paprika)
teaspoons
cups
to taste
Snails (Optional), cleaned, in their shells or canned
each
sprigs
Saffron Threads
pinches
Canned Lima Beans, drained
cups
Paella Rice Or Bomba Rice
cups
1. Heat Olive Oil and Fry Meats
To begin, heat ⅔ cup of olive oil in an 18-inch paella pan over high heat. Once the oil is hot, add the 1½ pounds of chicken thighs and drumsticks along with the 1 pound of rabbit or lean pork chunks. Fry the meats, turning them occasionally, until they are browned lightly all over.
2. Add Vegetables and Boil
Next, add the ½ pound of green beans, the peeled and chopped medium tomato, and the teaspoon of pimentón dulce to the pan. Pour in the 9 cups of water, and bring everything to a boil. Reduce the heat to a simmer, season generously with salt, and let it cook for about 45 minutes until the meats are tender and some of the water has evaporated.
3. Add Snails, Rosemary, Saffron, and Lima Beans
After this, remove about 2 cups of water from the pan and set it aside. Now, if you are using them, add the 12 cleaned snails, the sprig of rosemary, and the 2 pinches of saffron threads. Stir in the 1 cup of drained lima beans.
4. Add Rice and Cook
Increase the heat and add the 2 cups of paella rice, spreading it evenly across the pan. It is crucial not to stir the rice after this point to ensure it cooks evenly and forms a crispy bottom layer known as socarrat. Add the reserved water as needed to make sure the rice is covered. Cook the paella over high heat for about 10 minutes. Afterward, reduce the heat to medium-low and continue cooking for another 8 to 10 minutes until the grains are tender but still firm to the bite. If necessary, add more of the reserved water during this time to keep the rice moist.
5. Rest the Paella
Once done, remove the pan from the heat and let the paella rest for a few minutes before serving. This rest period allows the flavors to meld together beautifully, ensuring every bite is a delight. Enjoy your Valencian Country-Style Paella with Chicken, Rabbit, and Beans!
A traditional paella pan (paellera) is wide and shallow, which promotes even cooking and allows the rice to thin out, ensuring that coveted socarrat—the crispy bottom layer of rice. If you don't have one, use the widest, shallowest pan you have.
Your sofrito, a sauté of onions, peppers, and tomatoes, is the flavor base. Take your time to cook it down until it's deeply caramelized and almost jammy. This concentrates the flavors and provides a rich foundation for the paella.
Use the right type of rice, preferably Bomba or another short-grain variety that absorbs liquid well without becoming creamy like Arborio. The goal is for the grains to remain somewhat separate and al dente.
Achieving the perfect socarrat takes practice. Increase the heat in the last few minutes of cooking, listening for the rice to crackle and smelling the caramelization without allowing it to burn.
Paella is traditionally cooked over an open flame, which can be mimicked by using your largest burner or even cooking outdoors on a grill. The heat should be high at first to boil the liquid, then reduced to a simmer to cook the rice through.
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