Il Cucinologo
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Paella Valenciana

17/11/2023

Valencian Paella 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 local creativity.

Ingredients

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

Preparation

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

Curiosities

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