Prep 20 mins
Cook 20 mins
Traditional Valencian Paella... Use short grain, round rice. Paella, pudding or rissotto rice. If it goes crispy or slightly burnt on the bottom dont worry, this is quite normal and very tasty...Its called Socarrat or socarraet in Valencia.
- 600 g rice
- 1 1⁄2 kg chicken, cut into small pieces
- 375 g rabbit, cut into small pieces
- 2 green peppers, diced
- 2 red peppers, diced
- 2 tomatoes, liquified (not grated)
- 3 -5 tablespoons olive oil
- 1 head garlic
- 1⁄2 cup broad bean (or not, if, like me, you don't like them)
- 2 liters water
- In a paella pan or large heavy skillet heat the oil and the garlic.
- Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is).
- Remove the meat and boil along with the water and the beans until tender.
- Fry the peppers and set them aside.
- You should still have quite a lot of oil in the pan, if not, add more.
- Add the rice and stir on a high heat for 1 minute.
- Add the meat and the liquid it's been simmering in.
- Stir once, scraping the bottom well.
- Cook rice for 10 minutes and add the peppers.
- Cook for a further 10 minutes or until all the liquid has been absorbed.
- Test the rice, if undercooked, add a little more boiling water and repeat the process.
- When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes.
- Serve with a quarter of a lemon per plate and some ali-oli.