Paella: Authentic Spanish Recipe

Paella is one of the most emblematic dishes of Spanish gastronomy, originally from the Valencia region. Although in Spain there are different varieties of paella, the best known is the Valencian paella, made with rice, chicken, rabbit, green beans, locust beans, tomato, olive oil, saffron and water. In this article, we will show you an easy and delicious recipe so that you can prepare your own paella at home.

It might interest you: Spanish Gastronomy

Ingredients:

400 grams of rice (preferably Valencian rice)
1 chopped chicken
200 grams of chopped rabbit
150 grams of green beans
100 grams of carob (optional)
1 grated tomato
1 red bell pepper chopped
2 minced garlic cloves
1 sprig of rosemary
1 pinch of saffron
Olive oil
Salt and pepper to taste
1.2 liters of chicken stock (you can prepare it with a stock cube and water)

Preparation:

In a large paellera or skillet, heat the olive oil over medium-high heat. Add the chicken and rabbit pieces, and brown them on both sides. Remove the pieces of meat and reserve them on a plate.

In the same pan, add the pepper, garlic and grated tomato. We fry for a few minutes until they soften.

Add the green beans and the garrofón (if we use it) and stir for a few minutes.

Add the rice and stir it with the previous ingredients for a few minutes until the rice takes on a golden hue.

Add the chicken broth, the rosemary sprig, the pinch of saffron and salt and pepper to taste. We remove everything well and place the chicken and rabbit pieces on top.

Cook over medium heat for about 20-25 minutes without stirring the rice, until the broth has evaporated and the rice is cooked.

Once the paella is ready, remove it from the heat and let it rest for a few minutes before serving.

Tips and Variations:

The traditional Valencian paella is made with chicken and rabbit, but other ingredients such as shellfish, green pepper, artichokes or snails can also be used.
Valencian rice is ideal for making paella, but if you can't find it, you can use any other round grain rice.

It is important not to stir the rice while it is cooking so that it does not break down and become loose. The paella is usually served in the same pan in which it was cooked, accompanied by aioli or a fresh salad.

If you dare to prepare the paella, we recommend that you follow the instructions to the letter to obtain the best possible result. Remember that the key to a good paella is in the broth, so try to use a homemade chicken broth or, failing that, a quality stock cube.

Also, paella is a dish that lends itself to many variations and adaptations, so feel free to experiment with different ingredients and make your own version of this classic of Spanish gastronomy.

Finally, if you want to know more about Spanish gastronomy, we recommend that you try other emblematic dishes such as potato omelette, gazpacho, salmorejo, Madrid stew or Galician octopus. Enjoy!