Signature dish of Spain, traditional paella Valenciana is a rice, vegetable, and meat dish.
Recipe
COURSE: MAIN COURSE CUISINE: SPANISH KEYWORD: CHICKEN, PAELLA, RICE PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES RESTING TIME: 5 MINUTES TOTAL TIME: 50 MINUTES SERVINGS: 12 CALORIES: 604KCAL AUTHOR: JORGINA COLYN
⅓ cup extra virgin olive oil
34 oz cornish game hen (or chicken) – spatchcocked & cut into quarters
3 lbs veggies – runner/green beans, lima beans, butter beans, peas
12 cloves garlic – peeled, finely chopped
3 roma tomatoes – box grate, crush, or use strained canned crushed
1 tsp smoked paprika
1 pinch saffron
2.2 lb bomba rice
10½ cup water
1 sprig rosemary
1 parsley, fresh bunch – rinsed, dried, & chopped
2 roasted red pepper, fresh or jar – drained
2 lemons – cut into wedges
kosher salt
Method
1. Extra virgin olive oil
2. Paella pan and heat source
3. Cornish game hen (or chicken)
4. Veggies
5. Garlic
6. Roma tomatoes, paprika, saffron
7. Bomba rice
8. Water
9. Rosemary
10. Red peppers, lemons, fresh parsley
Add olive oil to pan.
Turn heat to medium.
When oil appears to shimmer and is just about to smoke, add chicken or rabbit. Cook and turn until golden brown 15-20 minutes. Push to perimeter of pan.
Add veggies to center. Saute 3-5 minutes then mix in with chicken.
Add garlic. Saute 1-2 minutes. Push to perimeter of pan.
Add tomatoes, paprika, and saffron. Saute 2-3 minutes then mix in with other ingredients in the pan. Saute until combined then push to perimeter pan.
Add bomba rice. Saute 1-2 minutes to toast. Incorporate and distribute evenly
Turn heat to medium/high heat. Pour water over meat and veggies to help settle rice into the pan. Taste broth and add kosher salt as necessary to taste. Err on the under seasoned side as flavors will intensify as you simmer. You can always add salt but you can’t remove it!
Add rosemary, submerge into broth, and continue to cook over medium high heat for 6-8 minutes. Turn heat to moderate/moderate low. Simmer 10-15 minutes. Don’t stir from this point forward. You can shimmy the pan a little and rotate to make sure its cooking evenly but don’t stir.
Liquid should be mostly evaporated and absorbed. Place peppers and lemons atop rice. Sprinkle with fresh parsley. Turn heat to moderately high heat. Cook 2-3 minutes until you hear the rice begin to crackle. Insert a spoon handle into the rice. Socarrat is formed when you have resistance moving handle side to side. Turn off heat, cover loosely with foil, and let rest for 5-7 minutes. Enjoy with GUSTO!!!!!
Nutrition
Calories: 604kcal | Carbohydrates: 85g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 613mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6100IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 3mg
