Valencian Paella
Traditional Valencian paella with chicken and rabbit.
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- •Chickencut into bite-size pieces
- •Rabbitcut into bite-size pieces
- •100 grams Bomba rice
- •Saffrona pinch
- •Rosemary(optional)fresh or dried
- •Green beans(optional)blanched and cut on the bias
- •Colgar tomatoesgrated or blended
- •Saltto taste
- •Black pepperto taste
- •Olive oilfor frying
- •Chicken stockhot
- 1
Season chicken and rabbit with salt and pepper, cut into bite-size pieces.
2 min
- 2
Heat chicken stock until hot.
5 min
- 3
Heat olive oil in a paella pan, add chicken and rabbit, and sear on high heat.
5 min
- 4
Add saffron and fry briefly, then add tomato sauce and reduce.
3 min
- 5
Add rice and fry for a minute before adding hot stock.
2 min
- 6
Add rosemary and adjust seasoning with salt if needed.
1 min
- 7
Cook on stovetop, adding more stock if dry, until rice absorbs stock.
10 min
- 8
Finish cooking in the oven for about 12 minutes, checking halfway.
12 min
- 9
Garnish with green beans and chives before serving.
1 min
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