The paella originated in Valencia and according to paella expert Rafael of Mi Paella en el Huerto, an authentic paella contains no fish or shellfish, only meat. Here is Rafael’s recipe for paella with chicken and rabbit.
A paella pan with a diameter of 42-46 cm.
400 g Bomba rice (alternatively short grain rice). You can buy Bomba rice here
500 g diced chicken (50-60 g)
500 g rabbit cut into cubes (50-60 g)
200 g horse beans
200 g flat green string beans
150 g white lima beans (like the local black garrofón)
2 medium peeled tomatoes
1 tsp sweet paprika
a few saffron threads
120 ml soft flavoured virgin olive oil
1 fresh sprig rosemary
4-5 parts water to 1 part rice
How to make Valencian paella with chicken and rabbit
1. Pour olive oil into the centre of the paella pan, then turn on the heat.
2. Brown and fry the chicken and rabbit well.
3. Spread the meat around the edge of the paella pan and add the beans. Sauté the beans until golden.
4. Move the vegetables to the side of the pan and add the peeled tomatoes. The tomatoes are fully cooked when the water has evaporated.
5. Add the paprika, stir quickly so that it is toasted and add the water.
6. Add the saffron, rosemary and a little salt and simmer for 20-25 minutes.
7. Taste the dish before adding the rice and add more salt if necessary. It may taste a little salty, as the rice will make the paella taste less salty.
8. Add the rice in a straight line across the paella pan, dividing the paella in two. You should be able to see the top of the rice above the water. If you see too much rice, add more water.
9. Stir the paella to make sure all the ingredients are well distributed. Let the rice cook in the dish for 10 minutes.
10. Adjust the heat up or down and simmer for a further seven minutes. The rice should be dry after 17 minutes.
11. Now make the rice in the bottom crispy. Turn up the heat for 2 minutes and turn off before the rice burns.
12. Let the paella rest for two minutes before serving.
Drink Rafael’s sangria with the paella. It matches the dish super well.