Paella Valenciana

Introduction:

Paella Valenciana is the original form of the iconic Spanish dish, paella, hailing from the Valencia region. It is a rustic dish that combines rice, saffron, and local ingredients such as chicken, rabbit, and green beans. Cooked over an open flame in a wide, shallow pan, the rice absorbs the rich flavors of the broth, herbs, and saffron. Paella Valenciana is traditionally enjoyed during family gatherings or festive occasions and is cherished for its perfect balance of textures and flavors.

Ingredients:

For the Paella Base:

• 500 g short-grain rice (Bomba or Calasparra)
• 250 g chicken, cut into pieces
• 250 g rabbit, cut into pieces
• 100 g green beans (Judía Verde)
• 100 g lima beans (or garrofón beans, if available)
• 2 ripe tomatoes, grated
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp sweet paprika
• 1 pinch saffron threads, soaked in warm water
• 1 liter chicken broth
• 5 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For garnish:

• Fresh rosemary sprigs (optional)
• Lemon wedges, for serving

Instructions:

1. Prepare the base (traditional cooking method):
   • In a wide, shallow paella pan, heat 5 tablespoons of olive oil over medium heat. Season the chicken and rabbit pieces with salt and pepper, then sear them in the oil until golden brown on all sides (about 8-10 minutes). Remove and set aside.
2. Sauté the vegetables:
   • In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 5 minutes. Add the green beans and lima beans (or garrofón) and continue to cook for another 5 minutes.
3. Build the flavor base (sofrito):
   • Stir in the grated tomatoes and paprika, cooking for 2-3 minutes to create a rich sofrito. This step is essential for developing the depth of flavor in the paella.
4. Add the rice and saffron:
   • Add the rice to the pan, stirring to coat the grains in the sofrito. Toast the rice for 1-2 minutes. Pour in the saffron-infused water and chicken broth, and stir to combine.
5. Cook the paella (chef-level technique for perfect texture):
   • Return the seared chicken and rabbit pieces to the pan, nestling them into the rice. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
   • Allow the paella to cook uncovered for 15-20 minutes without stirring, so the rice can form a crispy crust (called socarrat) at the bottom of the pan. Add more broth if needed to keep the rice moist as it cooks.
6. Finish and rest:
   • Once the liquid is absorbed and the rice is tender, remove the paella from the heat. Cover the pan with a clean kitchen towel and let it rest for 5-10 minutes before serving.
7. Serve and garnish:
   • Garnish the paella with fresh rosemary sprigs and lemon wedges. Serve immediately, making sure to scrape up the crispy socarrat from the bottom of the pan.

Health Notes:

• Paella Valenciana is a balanced dish, offering a good mix of lean proteins, vegetables, and carbohydrates. The inclusion of saffron provides antioxidants, while olive oil adds healthy fats. To make a lighter version, reduce the oil and include more vegetables. The dish is naturally gluten-free and can be adapted for other dietary preferences.

Serving Suggestions:

• Paella Valenciana is best enjoyed as a communal dish. Serve it with a simple green salad or a plate of marinated olives to complement the rich flavors. A glass of Spanish white wine, such as Albariño, or a light red wine, like Tempranillo, pairs well with this dish.

Tips:

• Perfect socarrat (crispy rice): Achieving the perfect socarrat requires practice. Toward the end of cooking, listen for a faint crackling sound from the bottom of the pan—this signals that the rice is crisping up.
• Saffron infusion: Always soak saffron threads in warm water before adding to the dish. This helps release their aroma and color more effectively.
• Avoid stirring: Once the broth is added, avoid stirring the rice. This allows the grains to cook evenly and form the desired crust at the bottom of the pan.