Traditional Valencian Paella
In this Spanish-inspired mixed paella recipe, a delightful medley of chicken, rabbit, snails, and a trio of beans come together with aromatic rice, saffron, and sweet paprika. Each flavorful ingredient is cooked to savory perfection, creating a vibrant and hearty dish that's perfect for gatherings or family meals. With a rich blend of textures and tastes, this mixed paella is sure to impress your dinner guests and leave everyone craving for more. Enjoy the essence of Spanish cuisine with this satisfying and flavorful dish.
— Constant Cookbook
Ingredients
- 8 chicken pieces (600 g)
- 8 rabbit pieces (600 g)
- 200 g flat green beans
- 100 g white beans
- 100 g lima beans
- 100 g well-grated tomato
- 5 tsp olive oil
- 500 g rice
- 1 l water
- salt to taste
- a few strands of saffron, crumbled
- 1 tbsp sweet paprika
- 12 pre-boiled snails
- sprig of fresh rosemary
Instructions
- Start cooking the rice for about 20 minutes over decreasing heat.
- Heat the oil in a paella dish or large shallow frying pan.
- Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
- Add vegetables and when they are slightly fried add the paprika, water and saffron.
- After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
- Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
- Serve immediately.
Yield
Serves 4
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