Spanish recipe
Paella Valenciana
Ingredients
- 2 cups bomba rice
- 1.5 lb chicken thighs, bone-in, skin-on
- 0.5 lb rabbit (optional, bone-in)
- 1 cup green beans, trimmed and chopped
- 0.5 cup garrofón (lima beans), fresh or frozen
- 1 large ripe tomato, grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 0.5 tsp saffron threads, steeped in warm water
- 1 tsp sweet paprika
- 6 cups chicken or vegetable broth, warm
- 0.5 cup olive oil
- Salt to taste
- Fresh rosemary sprigs (optional)
Contains: celery
How it starts
- 1
Heat the olive oil in a large paella pan over medium-high heat, then season and brown the chicken and optional rabbit pieces until golden.
- 2
Push the meat to the sides of the pan and sauté the onion and garlic in the center until softened and fragrant.
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