Paella
by Ignacio Hernandez, WA
Preparation
Cooking
People
Difficulty
Elaboration method
1# Method
- Place the olive oil in the paella pan on high heat.
- Once the oil starts smoking add the chicken and cook it until you get a golden-brown color and remove it.
- Add the rabbit and cook it until you get a golden-brown color and remove it.
- Reduce the heat and add the romano beans and butter beans, cook it for 5 minutes and remove it.
- On low heat, cook the garlic for a minute.
- Add the sweet paprika. Stir constantly to avoid the paprika getting stick at the bottom and get burnt.
- Add the saffron and keep stirring for 30 seconds.
- Add the grated tomato and cook it with the spices and garlic until it gets brown.
- Add the chicken, rabbit, romano beans, butter bans and mix it together.
- Add the bomba rice and mix it together.
- Add boiling water or stock.
- Spread out the rice evenly.
- Cook it for 18 minutes, 9 minutes on low heat and 9 minutes on high heat at the end to get the“socarrat” (crispy bottom).
- You can finish it off by placing a rosemary limb on top.
- Let it rest for 5 minutes.