Paella Valenciana

Name: Paella Valenciana
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 680 grams broad beans, shelled; 1 chicken, cut into pieces; 680 grams green beans, cut into 1-inch pieces; 473 milliliters olive oil; 1 liters water, or fill up the paella pan to the height of the handles 2 times; 1 rabbit, cut into pieces; 1 red bell pepper, cut in strips; 567 grams rice (3.5 ounces per person) (recommended: Bomba ? short grain rice); 1 Sprig rosemary, as garnish; 1 pinch saffron, for coloring; 6 servings Salt and freshly ground pepper; 473 milliliters snails, cleaned, fresh or frozen; 1 teaspoons sweet paprika; 1 tomato, chopped

Paella Valenciana might be just the European recipe you are searching for. This main course has 693 calories, 38g of protein, and 11g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up broad beans, rice, bell pepper, and a few other things to make it today. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Special equipment: large shallow pan

Equipment you will use

Frying Pan

Heat 1/4 to 1/2 cup of the oil in a pan.

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Cooking Oil

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Frying Pan

Add the strips of pepper and fry until they start to soften.

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Pepper

Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary.

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Whole Chicken

Whole Rabbit

Cooking Oil

Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well.

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Tomato

Paprika

Beans

Meat

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Frying Pan

Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated.

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Water

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Frying Pan

Add the snails and cook for 5 or 10 minutes.

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Escargot

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan.

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Rice

Equipment you will use

Frying Pan

Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper.

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Ground Black Pepper

Water

Salt

Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.

Ingredients you will need

Saffron

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.

Ingredients you will need

Rice

Equipment you will use

Frying Pan

Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Ingredients you will need

Red Pepper