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Traditional Paella Valenciana

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
8 servings
Dinner Spanish
Traditional Paella Valenciana
Ingredients
  • 1 tablespoon olive oil
  • 1/2 (4 pound) whole chicken, cut into 6 pieces
  • 1/2 (2 pound) rabbit, cleaned and cut into pieces
  • 1 head garlic, cloves separated and peeled
  • 1 medium tomato, finely chopped
  • 1 (15.5 ounce) can butter beans
  • 1/2 (10 ounce) package frozen green peas
  • 1/2 (10 ounce) package frozen green beans
  • 1 teaspoon mild paprika, or to taste
  • 6 cups water, or as needed
  • salt to taste
  • 1 pinch saffron threads, or to taste
  • 1 pinch dried thyme, or to taste
  • 1 pinch dried rosemary, or to taste
  • 3 cups short-grain white rice, or as needed
Instructions
1
Preheat a large skillet over high heat and generously apply olive oil to the surface. Introduce chicken, rabbit, and minced garlic into the skillet; cook and stir constantly until nicely browned. Isolate the browned meat on one side of the skillet, and introduce a colorful medley of tomato, butter beans, peas, and green beans to the other side. Infuse the mixture with a pinch of paprika; blend well.
2
Fill the skillet to nearly its capacity with water, meticulously measuring each addition to determine the optimal amount of rice required later. Bring the mixture to a rolling boil. Simmer gently for approximately 1 hour, allowing a rich broth to develop.
3
Enhance the dish with a liberal sprinkling of salt, an adequate amount of saffron to impart a vibrant yellow hue, thyme, and rosemary. Gradually introduce half the volume of rice as the amount of water added to the skillet, ensuring a harmonious balance. Cover the skillet and reduce the heat to a low simmer; allow all liquid to be absorbed, approximately 20 minutes.