Spain Paella Valenciana
Though paella is one of the most famous Spanish exports, the dish originated in Valencia, where it is considered a regional cultural symbol. Worldwide, the most common paella recipes contain fish, shellfish, rice, and vegetables, while in Valencia, paella can contain seafood; the traditional recipe contains chicken, snails, and rabbit. Chorizo is a mandatory ingredient in the paella of northern Spain.
Prep Time
5 minutes
Cook Time
1 hour 25 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) olive oil
- ½ chicken, cleaned and cut into bite-sized pieces
- ½ rabbit, cleaned and cut into bite-sized pieces
- Salt, to taste
- 2 lbs (900 g) green beans, cut into 1-inch (2.5-cm) pieces
- ½ tsp (2.5 ml) sweet paprika
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 4 cups (950 ml) chicken stock
- 16 oz (475 ml) snails
- 20 oz (560 g) rice
- Pinch of saffron threads
- Freshly ground black pepper, to taste
- Rosemary sprigs, to garnish
Directions
- Using a heavy, wide, flat pan (or a paellera) set over medium heat, heat about one-third cup (80 ml) olive oil.
- Season chicken and rabbit with salt and cook until golden brown. Add more oil as necessary.
- Once the meat is about half cooked, add the green beans and sauté until soft.
- Add paprika, onions, bell pepper, garlic, and tomato.
- Add half of the stock and simmer mixture for about 30 minutes, or until most liquid has evaporated.
- Add snails and continue cooking for about 10 minutes.
- Add rice and cook for a few minutes, stirring continuously.
- Add the rest of the stock and cook for about 20 more minutes.
- Add salt, pepper, and saffron.
- Do not stir anymore.
- Increase the heat and cook for a final 2 minutes.
- Garnish with cooked red pepper and fresh rosemary.
- Serve hot.
Notes
Fish, clams, squid, and/or shrimp are sometimes used instead of chicken or rabbit.
In northern areas of Spain, half a chorizo sausage, thickly sliced, is commonly added after the vegetables are cooked.
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