Samuel Holden's Note:
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.
My Private Note
Units: US | Metric
- 1In a paella pan or large heavy skillet heat the oil and the garlic.
- 2Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is).
- 3Remove the meat and boil along with the water and the beans until tender.
- 4Fry the peppers and set them aside.
- 5You should still have quite a lot of oil in the pan, if not, add more.
- 6Add the rice and stir on a high heat for 1 minute.
- 7Add the meat and the liquid it's been simmering in.
- 8Stir once, scraping the bottom well.
- 9Cook rice for 10 minutes and add the peppers.
- 10Cook for a further 10 minutes or until all the liquid has been absorbed.
- 11Test the rice, if undercooked, add a little more boiling water and repeat the process.
- 12When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes.
- 13Serve with a quarter of a lemon per plate and some ali-oli.
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Nutritional Facts for Paella
Serving Size: 1 (1200 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 1475.2
- Calories from Fat 373
- Total Fat 41.5 g
- Saturated Fat 10.7 g
- Cholesterol 179.6 mg
- Sodium 291.7 mg
- Total Carbohydrate 199.8 g
- Dietary Fiber 6.8 g
- Sugars 4.5 g
- Protein 67.9 g