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A classic Spanish Paella Valenciana featuring chicken and rabbit. This recipe focuses on deeply browning the meat and vegetables to build a rich flavor base, using saffron and rosemary for aroma, and finishing with the iconic 'socarrat' crispy rice at the bottom.
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Sear chicken and rabbit until deeply browned, then add and brown the beans and artichokes. → Add garlic, smoked paprika, and grated tomatoes, cooking until the base is concentrated. → Pour in stock and saffron, bring to a boil, then add the rice and spread evenly. → Cook undisturbed on high heat for 10 mins, then low heat for 6 mins. → Top with rosemary, cover with foil, and let it rest for 10 minutes (5 mins on low heat, 5 mins off heat).
Sear chicken and rabbit until deeply browned, then add and brown the beans and artichokes. → Add garlic, smoked paprika, and grated tomatoes, cooking until the base is concentrated. → Pour in stock and saffron, bring to a boil, then add the rice and spread evenly. → Cook undisturbed on high heat for 10 mins, then low heat for 6 mins. → Top with rosemary, cover with foil, and let it rest for 10 minutes (5 mins on low heat, 5 mins off heat).
A classic Spanish Paella Valenciana featuring chicken and rabbit. This recipe focuses on deeply browning the meat and vegetables to build a rich flavor base, using saffron and rosemary for aroma, and finishing with the iconic 'socarrat' crispy rice at the bottom.
Place saffron threads on a piece of foil, fold it into an envelope, and toast it on a hot pan for about 10 seconds per side to release its aroma.
Heat a paella pan or a wide-based pan. Add a generous amount of salt and a good splash of extra virgin olive oil.
Add the chicken and rabbit pieces to the hot pan. Cook on high heat for about 15 minutes until they are deeply browned and caramelized.
Push the meat to the edges and add runner beans and broad beans. Let them brown in the center.
Prepare the artichokes by removing outer leaves, peeling the stem, and cutting them into quarters. Remove the inner hairy choke and add to the pan to brown.
Do not stir the rice after the initial spreading; this allows the starch to stay in the grain and creates the crispy 'socarrat' bottom.
Deeply browning the meat is essential for a dark, flavorful stock and final dish.
Toasting the saffron in foil is a traditional technique to maximize fragrance without burning the delicate threads.
Use a wide, shallow pan to ensure even cooking and evaporation of the liquid.
If you cannot find rabbit, you can substitute with more chicken or pork ribs.
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