- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 8 tbsp Spanish olive oil
- 500 g chicken, on the bone
- 500 g rabbit
- 1 g saffron
- 300 g mixed beans, broad, runner and greens
- 2 small tomatoes, grated
- 3 garlic cloves
- 1/2 tsp sweet paprika
- 2 litres water or stock
- sprig of rosemary
- 500 g bomba paella rice
Tips and Suggestions
Once you have added the rice, don't touch the pan with a spoon again, as the film that it creates on the top will break, allowing the steam to escape and this means that the rice won't cook evenly.
If the top layer of rice is a bit crispy, cover the paella pan with newspaper for the last 5 minutes of cooking, as this will help to steam the grains while the bottom gets crispy, what we call in Spanish socarrat.
1. Place the paella pan over the highest heat and season around the edges with one tablespoon of table salt (the meat needs to absorb the salt at this early stage).
2. Wait until the pan is really hot and drizzle with the olive oil and once smoking add the pieces of jointed chicken and rabbit and brown them to a caramel colour.
3. Wrap the saffron in aluminium foil, and toast it in a separate pan for a few minutes. Leave the saffron aside for later.
4. Add the green beans, sliced runner beans and broad beans and stir well.
5. Follow with the grated tomatoes (leave the skin behind on the grater), the garlic, the sweet paprika and the saffron. Cook it for 5 minutes until you can feel the tomatoes have lost most of the juices and have changed colour.
6. Add the stock or water and sprig of rosemary and simmer for around 20 minutes. Taste and season if necessary.
7. Add the rice, spreading it around the inside of the paella pan and let it cook at the highest heat for around 12 minutes before turning down the heat to minimum for a further 5-7 minutes.
8. Once the paella is finished it should look a completely flat layer of rice. Allow the paella to rest before serving.
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