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Paella Valenciana

17/11/2023

The Paella Valenciana is a traditional Spanish dish, but with the touch of a true Italian chef, I will recommend a version that honors its roots with a pinch of our own creativity.

Ingredients

  • 500 g of paella rice (ideally arborio or carnaroli if you cannot find the specific rice)
  • 1 liter of chicken broth
  • 400 g of chicken, cut into pieces
  • 300 g of rabbit, cut into pieces (optional)
  • 150 g of green beans
  • 1 red bell pepper, cut into strips
  • 1 ripe tomato, grated
  • 100 g of fresh or frozen peas
  • 200 g of judías blancas (flat white beans, can be substituted with borlotti or cannellini if not available)
  • 1 sprig of fresh rosemary
  • Saffron, as needed (Italian variations often also use saffron threads)
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper, as needed

Preparation

  1. In a large paellera (paella pan) or a wide and shallow frying pan, heat the extra virgin olive oil over medium heat.
  2. Add the pieces of chicken and rabbit, browning them well on all sides until golden.
  3. Add the green beans, peppers, and sauté for a few minutes.
  4. Mix in the grated tomato and cook for another 2-3 minutes.
  5. Add the rice and toast for a few minutes, stirring to flavor the rice with the sofrito.
  6. Pour the hot chicken broth, distribute the rice well in the pan without stirring during cooking.
  7. Distribute the peas, the judías blancas, place the sprig of rosemary and sprinkle with the saffron dissolved in a little hot broth.
  8. Cook the paella over medium heat for about 18-20 minutes, or until the liquid has been absorbed and the top layer of rice is al dente.
  9. Optional: in many variations the paella is covered with aluminum foil and allowed to rest for about 5 minutes before serving.

Curiosity

The paella takes its name from the pan in which it is cooked, traditionally made of iron to evenly distribute the heat. The Valencian version is considered the most classic and authentic, with the addition of rabbit and sometimes also snails, but in Italy, it is more common to find the version with only chicken and possibly with the addition of seafood. Remember that a good sofrito and a quality broth are the secret to an excellent paella.