Chicken Paella
(Valenciana) Recipe
This traditional dish normally uses chicken (called Valenciana) but
as an alternative, you
could use Rabbit, which is common in Valencia. The ingredients
listed are for 4 persons, so scale as appropriate.
Ingredients for 4 people
Meat
* Chicken or Rabbit (about two portions per person
(thighs, wings, legs etc - portions not too big)
Rice and Spices
* Rice, one cupful per person
* Sweet paprika (Pimentón Dulce) 2 teaspoons
* Saffron
(one teaspoon)
Vegetables, etc
* 3 -4 medium grated tomatoes or a can
of chopped tomatoes (225g)
* Runner beans (250g). Not the "hairy" ones
* Butter beans (200g)
* Olive oil (5 tablespoons)
* Salt (e.g. Saxa fine salt - not rock salt)
* Water (quantity - see below)
Preparation
Before you begin, ensure the pan is level. When pouring the oil,
check that it stays in the middle of the pan.
If you are using dried butter beans, soak them in water overnight.
Recipe
1. Pour the olive oil into the pan and when it is hot add the
chicken and/or rabbit.
Cook the meat on a medium heat until it is golden all-over.
2. Next add the vegetables (Runner and Butter beans) and cook for 3-4
minutes.
3. Make a space in the middle of the pan and add the tomatoes. Fry
lightly and
when they start to get darker, add the sweet paprika (Pimentón
Dulce). Stir well.
4. Next, fill with water until it reaches the top of the pan. Add
some salt.
5. Let everything boil vigorously for 30 minutes, then taste for salt.
6. Add the rice and the saffron spreading it evenly around the pan, and
let it cook on a low to medium heat for about another 15-20 minutes or
until all the water has evaporated.
7. Add the fresh rosemary approximately 5 minutes before the end of
cooking
8. Let it rest for a few minutes before eating.
Please note, it is essential you use the correct size of pan for the number of persons - do not half fill a pan with ingredients!