Although paella originates from Valencia, it is true that it has already become a typical Spanish dish and that in practically all Spanish communities it is made regularly. One of the most typical and classic is the chicken and rabbit paella. It can be accompanied with a sprig of fresh rosemary or removed, depending on the personal taste of each house.
To make a rich paella it is necessary to make a good broth. When the broth starts with water, and not a previous broth, it is important that it is made with plenty of meat, although many times it is usually the leftover precisely because of the large amount that is usually added, but it is the only way for the broth to remain with a good flavor and substance. Another thing to keep in mind to make a good paella is to cook it over wood or gas with a special paellero for its preparation, where the fire can be well controlled. What we also recommend is that you do not do it on the ceramic hob, since the way it is irradiated does not go well at all for the homogeneous cooking of the rice.
Ingredients to make Chicken and Rabbit Paella:
- 700 grams of chopped chicken
- 500 grams of chopped rabbit
- 10 tablespoons of olive oil
- 2 cloves of garlic
- 150 grams of flat green beans
- 2 ripe tomatoes
- 1 pinch of saffron threads
- 1 dessert spoon of sweet paprika
- 400 grams of round rice
- 150 grams of carob
- 1 pinch of natural food coloring
- 1 liter of water
- 1 pinch of salt
How to make Chicken and Rabbit Paella:
- Salt the pieces of meat, both chicken and rabbit.
- Peel the garlic cloves, chop the green beans, peel the tomatoes and crush them with an electric mixer.
- Reserve all these ingredients to continue with the chicken and rabbit paella recipe.
- Heat the tablespoons of olive oil in the paella over high heat and, when hot, add the meat to brown it on all sides.
- Also add the garlic cloves and brown them.
- Remove the garlic cloves, lower the heat, and add the saffron threads and the chopped beans. Stir a little.
- Trick: you can use a vegetable preparation for paella, which usually comes with the bean included.
- If you opt for this option, add everything at once. It can also be frozen and added without thawing.
- Add the crushed tomato and fry for a minute while stirring from time to time.
- If you want to make your chicken and rabbit paella with artichokes, following the Valencia recipe, we recommend cleaning them well and adding them now, preferably chopped.
- Add the sweet paprika and stir for a few seconds.
- Add all the water, salt to taste and let it boil over medium heat for 30 minutes.
- Trick: for the broth to be good, it has to have a lot of meat, even if there is more than diners, since a broth that is poor in meat tends to be more tasteless.
- After the cooking time, taste the salt in case it needs to be rectified. Add the rice and the carob bean if you haven’t added it yet.
- Also put a little food coloring, better if it is natural, although the rice tends to be less yellow, or you can also use turmeric, also healthier than the traditional coloring for paella.
- Cook the rice for 20 minutes, first on high heat, then on medium heat to finish on higher heat.
- You don’t have to stir the rice, you have to let it cook itself.
- Tip: you can also add a sprig of fresh rosemary halfway through cooking to enhance the flavor of the chicken and rabbit paella.
- It would be a good idea to have some hot water ready in case the rice dries out and isn’t quite done yet. In this case, you will have to add a little water and it must be hot.
- If you like the famous “scarred” of paella, turn up the heat in the last minutes of cooking so that it sticks a little on the sides.
- Once the paella is cooked, cover it with a kitchen towel or kitchen paper and let it rest for 5 minutes.
- Paella is usually served in the same container and diners put the spoon in it.
- However, if there are many at the table and it is not well served, it is served on individual plates.
