Public Recipe

    Paella Valenciana

    Paella Valenciana

    Spanish

    5.0· 11
    Serves 4
    Spanish

    Ingredients

    Servings
    4
    • 650 g chicken — chopped into bite-sized pieces (main protein)
    • 500 g rabbit — chopped into bite-sized pieces (main protein)
    • 250 g green beans (bajoqueta) — chopped into bite-sized pieces (vegetable)
    • 100 g garrofón beans (vegetable)
    • 100 ml extra virgin olive oil (cooking fat)
    • 2 units grated tomatoes — grated (aromatic base)
    • 1.2 l water (cooking liquid)
    • saffron infusion (flavor and color)
    • 400 g senia rice (starch)
    • 1 sprig rosemary (aromatic)
    • 1 tsp sweet paprika (seasoning)
    • salt (seasoning)

    Mise en Place

    0/4

    Process

    1

    sear meat

    1. 1.Add 100 ml of EVOO to the paella pan and fry the meat until well browned.
    2. 2.This step is key as the browned bits stuck to the pan will provide flavor to the rice.
    2

    sauté vegetables

    1. 1.Move the meat to the outer edges of the paella pan.
    2. 2.Add the green beans and garrofón to the center.
    3. 3.Sauté for 2 minutes and then move them to the edges with the meat.
    3

    aromatic base

    1. 1.Add the grated tomatoes to the center and reduce completely.
    2. 2.Incorporate the sweet paprika and immediately add 1.2 liters of water to prevent burning.
    4

    boil broth

    1. 1.Mark the level of the liquid on the pan handle or with a spatula.
    2. 2.Add the remaining 1.2 liters of water and bring to a boil.
    3. 3.Cook over medium heat for 30 minutes to create the broth directly in the pan.
    5

    cook rice

    1. 1.Once the water has reduced back to the original mark, add salt to taste, the saffron infusion, and the rice.
    2. 2.Distribute the rice evenly throughout the pan.
    3. 3.Cook for the first 5 minutes on high heat.
    4. 4.Add a sprig of rosemary for 5 minutes to infuse flavor, then remove it.
    5. 5.Cook for the remaining 10-11 minutes on medium-low heat until the liquid is absorbed.
    6

    socarrat

    1. 1.With the liquid consumed, you can briefly increase the heat to create the socarrat (toasted bottom layer).

    Plating

    • Serve directly from the paella pan to maintain tradition and temperature.

    Sensory Checks

    Color

    The meat should be deeply golden brown before adding vegetables.

    Check

    The broth should be flavorful and seasoned before adding the rice.

    Color

    Listen for a slight crackling sound at the end to indicate the formation of the socarrat.

    Common Errors

    • ⚠ Burning the paprika; it must be followed immediately by water.
    • ⚠ Stirring the rice after it has been distributed; this releases too much starch.

    Notes

    • The total cooking time for the rice is approximately 16 minutes.
    • The rosemary should only stay in the pan for about 5 minutes to avoid overpowering the dish.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Techniques in this recipe