Paella Valenciana
Spain
Published method, 10 steps.
Ingredients
- 500 g (17.5 ounces) chicken
- 500 g (17.5 ounces) rabbit or duck
- 20 g (0.75 ounce) salt
- 8 tablespoons olive oil
- 250 g (10 ounces) chopped green bell peppers (optional)
- 1 clove garlic (optional)
- 1 tablespoon sweet paprika
- 500 g (17.5 ounces) diced or grated tomatoes
- 2 liters (2 quarts) water (preferably hard water)
- 24 boiled snails (optional)
- 125 g (4.5 ounces) large haricot beans (canned or fresh)
- 100 g (3.5 ounces) small haricot beans (canned or fresh)
- 125 g (4.5 ounces) fresh runner beans or green beans
- 8–10 threads of saffron and/or 1½ teaspoons yellow food coloring (see notes)
- 400 g (14 ounces) calasparra rice, bomba rice, or pearl rice
- 6–8 branches of fresh rosemary
Jan Harenburg · CC BY-SA 4.0
Also recorded in
- Paella Valenciana — Germany