Ingredients to make Valencia Paella with chicken and vegetables:
- 700 grams of Chicken
- 350 grams of Rabbit
- 1 tablespoon ground sweet red paprika
- 12 tablespoons of grated natural tomato
- 1 pinch of Saffron or food coloring
- 400 grams of wide green beans
- 100 grams of Garrison
- 100 grams of white beans
- 150 grams of virgin olive oil
- 320 grams of Rice
- 1 pinch of salt
Contents
How to make Valencia Paella with chicken and vegetables:
- First step: pour the oil into a pan, light the fire and heat the oil. Then, we incorporate the chopped chicken and rabbit. If we want, we can sprinkle a little salt on top of the meat so that it does not stick to the paella, as well as on the edge of the paella to prevent it from burning (it is very important that the meat is well browned because the flavor of paella depends a lot on this aspect).
- Add the chopped vegetables and sauté for about five minutes. When it is more or less done, we make a hole in the center of the paella, setting aside the meat and vegetables and in this hole we add the crushed tomato, fry it for a couple of minutes and then add the sweet paprika, sauté for a few moments over low heat so that we do not run the risk of the paprika burning and the paella turning out to be bitter.
- Third step: add the water or the previously prepared chicken broth. Add to the brim and cook over high heat for about 20 minutes, adding more water if necessary.
- After these 20 minutes, the broth should be just halfway up the handle rivets. We will test for salt and add the rice and the saffron or the coloring. Let it boil for about 10 minutes over high heat and, after this time, reduce the heat to a minimum to let it cook for about eight minutes.
- After these minutes, the rice will be at its cooking point. Turn off the heat and let the Valencia paella rest for about five minutes.
