Valencian paella

This hearty paella recipe from the north-east of Spain uses rabbit and chicken - ideal substitutes for shellfish.


Preparation method

  1. Heat the oil in a paella dish or a large, shallow frying pan over a medium heat. Season the rabbit and chicken meat lightly with salt.

  2. Add the meat to the pan and fry for 4-5 minutes, or until browned all over. Remove from the pan and set aside.

  3. Add the onion and garlic to the pan the meat was cooked in and fry for 3-4 minutes, stirring well, until softened.

  4. Add the green beans and stir well. Return the cooked meat to the pan.

  5. While the beans are cooking, add the chopped tomatoes and paprika, stirring to combine. Immediately add the hot chicken stock until it almost reaches the top of the pan.

  6. Bring the mixture to the boil over a high heat and cook for 18-20 minutes. Season, to taste, with salt and freshly ground black pepper.

  7. Add the rice and stir well to make sure it is covered with the liquid. Return the mixture to the boil and cook the rice over a fairly high heat for a further 20 minutes (or according to packet instructions), without stirring, until the rice is tender (not mushy or clumped together) and all of the broth has been absorbed.

  8. Add the white beans and fold them into the paella.

  9. Take the paella off the heat and cover the top with newspaper. Let it stand for about 10 minutes. If the rice has been cooked correctly, the grains should still be loose and retain a slight bite.

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