The main rule of classic Valencian paella is a constant set of 10 ingredients. It is convenient to cook it in a special paella pan. But if there is no such thing, use any other one with high sides and suitable in size.
Ingredients
- Chicken - 400 g
- Rabbit - 400 g
- Round rice - 1,5 glasses
- String beans - 200 g
- Beans (garrofon) – 100 g
- Olive oil - 3 tbsp.l.
- Tomato paste - 2 art.l.
- Saffron - at the tip of the knife
- Salt - to taste
- Water - 1 l
Step-by-step cooking recipe
Pre-soak the white beans for 2 hours in cold water.
Chop the chicken, rabbit and string beans.
Heat a frying pan with oil, add a little salt.
Add the pieces of meat and cook for 10 minutes, stirring occasionally.
Add both types of beans, tomato paste, saffron and salt.
Pour in the water and simmer under the lid for 20 minutes.
Pour in the rice, spread it evenly over the pan and simmer for 10 minutes over medium heat.
Reduce the heat to low and simmer for another 10 minutes.
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