Paella alla Valenciana – A Classic Spanish One-Pot Dish
Category: One-Pot Meals
Serves: 6
Paella alla Valenciana, a traditional dish from the Valencian region of Spain, brings together a delightful blend of tender meats, vibrant vegetables, and rich saffron-infused rice. This dish is not just a meal; it’s an experience of Spanish culture and flavors, making it perfect for family gatherings or special occasions. The ingredients meld beautifully to create a stunningly flavorful dish that will impress everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vialone Nano Rice | 350g |
| Vegetable Broth | 800g |
| Rabbit (cut into pieces) | 700g |
| Chicken Drumsticks | 550g |
| Ripe Tomatoes | 400g |
| Green Bell Peppers | 200g |
| Green Beans | 150g |
| Saffron Stigmas (threads) | 1 teaspoon |
| Extra Virgin Olive Oil | 30g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions
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Prepare the Saffron: Begin by infusing the saffron in a small bowl with a ladle of hot vegetable broth. Let the saffron steep, releasing its beautiful golden color and aromatic essence into the liquid.
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Prepare the Meat: Next, take the chicken drumsticks and divide them in half. Set them aside for later use. Cut the rabbit into pieces, making sure to break it down into manageable parts that will cook evenly.
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Prep the Vegetables: Wash and slice the ripe tomatoes into thick, round slices. For the green peppers, remove the seeds and internal filaments, then slice them into strips. Trim the green beans by cutting off the ends and halving them to create bite-sized pieces.
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Heat the Pan: In a traditional paella pan or, if unavailable, a large, heavy-bottomed skillet (preferably made of cast iron or stainless steel), heat the olive oil over medium-high heat. Once hot, add the rabbit pieces to the pan and season with salt and pepper.
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Sear the Meat: Allow the rabbit to cook without stirring for about 15 minutes. This step is crucial for developing a rich, golden-brown crust on the meat, so try not to disturb it too much while it browns.
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Add the Chicken: Once the rabbit is nicely browned, move it to the edges of the pan. Place the chicken drumsticks in the center and sear them on all sides, making sure they develop a nice, crispy exterior.
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Cook the Vegetables: Add the green peppers and green beans into the pan, stirring them gently to combine with the meats. Let them cook for about 10 minutes. The goal is to keep the vegetables slightly crisp, preserving their fresh flavor and texture.
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Add the Rice: Once the vegetables are sautรฉed, itโs time to add the rice. Pour it directly into the pan, distributing it evenly in a cross pattern across the surface of the pan. This ensures that the rice cooks evenly and absorbs all the rich flavors from the broth and meat.
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Simmer with Broth: Now, pour the saffron-infused broth into the pan, covering the rice and ingredients. Stir briefly to incorporate the flavors, then leave the pan to cook uncovered over medium heat for about 20 minutes. The rice will absorb the liquid and take on the golden hue of the saffron.
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Final Cooking: Once the liquid has been absorbed and the rice is tender, remove the pan from the heat. Cover it with a piece of aluminum foil to allow the flavors to meld together as it rests for 5-10 minutes.
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Serve: After resting, your Paella alla Valenciana is ready to be served. The dish should be fragrant, with tender meat, vibrant vegetables, and saffron-infused rice that is both flavorful and perfectly cooked.
Enjoy this traditional Spanish masterpiece, best served with a chilled glass of white wine or sangria. Whether you’re sharing it with family or guests, this Paella will transport everyone to the sunny shores of Valencia.
