Authentic Valencian Paella – The Best Spanish Recipe You'll Ever Make at Home (Restaurant Flavor!)

300 g chicken, cut into pieces

300 g rabbit, cut into pieces (you can substitute with more chicken if you can't find it)

150 g flat green beans

100 g large white beans (garrofó) – if you don't have them, use canned white beans

100 g ripe grated tomato

1 clove of garlic, minced

1 teaspoon sweet paprika

1 generous pinch of saffron (or yellow food coloring)

Extra-virgin olive oil

Salt

1 liter of homemade chicken broth or water (approximately – twice the amount of rice + a little more)

1 sprig of Fresh rosemary (optional, but gives it a Valencian touch)

Heat a good drizzle of olive oil in the paella pan over medium-high heat.

Brown the chicken and rabbit well with salt on both sides (about 10 minutes). Set aside.

In the same fat, sauté the green beans and garrofó for 4-5 minutes.

Add the chopped garlic and, before it burns, add the grated tomato. Cook until the tomato releases its water (sofrito).

Add the paprika, stir quickly and add the rice. Sauté the rice for 2 minutes until translucent.

Return the meat to the pan and mix everything together.

Add the saffron, the hot broth (already salted to taste) and the sprig of rosemary on top.

Once it boils, count 18-20 minutes in total: 8-10 minutes on high heat

8-10 minutes on low heat

IMPORTANT: DO NOT STIR THE RICE ANYMORE after adding the broth! This is the secret to the socarrat (that golden crust at the bottom).

In the last 2 minutes, turn the heat up to maximum to form the socarrat (it will smell wonderful).

Turn off the heat, cover with a clean cloth or aluminum foil and let it rest for 5-8 minutes.

Serve directly from the pan with lemon on the side and a nice chilled sangria.

Madeira Island Food And Travel