How to prepare a paella like a native Valencian

Valencian paella is perfect for every season of the year. The discussions about the ingredients that go into this Valencian paella recipe are multiple, so there are hundreds of varieties of this dish. Today we have tried to be as loyal as possible to the traditional Valencian paella recipe. Shall we start?

Ingredients

• 700 g thick grain rice (called “Arroz D.O. de Valencia”)
• 1 kg chicken
• 500 g rabbit
• 250 g flat green beans
• 250 g lima beans
• 500 g natural crushed tomatoes
• 50 ml extra virgin olive oil
• saffron
• 1/2 spoonful of paprika (optional)
• water
• salt

Authentic ‘paella valenciana’ recipe

1. First, prepare the ingredients.
   1. For the chicken and the rabbit you can ask your butcher to cut it as if you were going to prepare a stew.
   2. Remove the seeds from the green beans and cut them up in pieces of about 3 cm.
2. In a paella pan, at low heat, add the oil. Once hot, add the meat and season it, if you wish to.
3. Once the meat is brown, add the green and lima beans. Stir-fry them.
4. Add the saffron and paprika, but be careful not to burn it. Add the tomato after stirring everything. Let everything fry correctly.
5. Then add about 3 glasses of room-temperature water per 1 glass of rice. Let it cook for 30 minutes at a medium-high heat. You may want to taste it and add salt or other ingredients according to your preferences.
6. Then add the rice uniformly throughout the paella. Let it cook for 15-20 mins. The rice should soak up the water, and be loose and dry. Although not recommended, if the water evaporates but the rice is still hard, you can add a little more water. At this point, do not mix the rice, as it will look more like a risotto.
7. Now, turn the heat off and let it cool for 5 mins with a cloth over the pan…. And it is time to eat your classic Spanish paella like a true Valencian!