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+---
+title: Valencian Paella
+tags: ['rice', 'Spanish']
+date: 2025-03-15
+author: "daviduhden"
+---
+
+![Valencian Paella](/pix/paella.webp)
+
+**Valencian Paella** is one of the most iconic dishes of Spanish cuisine, originating from the Valencia region. It is characterized by a combination of rice, meats, and vegetables, cooked in a paella pan over an open fire.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500 g of bomba rice
+- 1 free-range chicken, cut into pieces
+- 500 g of rabbit, cut into pieces
+- 150 g of flat green beans (*bajoqueta*)
+- 150 g of large white beans (*garrofó*)
+- 2 ripe tomatoes, grated
+- 1 tablespoon of sweet paprika
+- A few saffron threads
+- 5 tablespoons of extra virgin olive oil
+- Salt to taste
+- 1.5 liters of water
+- (Optional) 6 artichokes, chopped
+- (Optional) 500 g of cleaned snails
+
+## Directions
+
+1. Heat the olive oil in a paella pan over medium-high heat. Add the chicken and rabbit pieces and fry them until golden brown on all sides.
+
+2. Add the green beans and *garrofó* to the pan. Sauté the vegetables with the meats for a few minutes so they absorb the flavors.
+
+3. Stir in the grated tomato and cook until it reduces and the oil separates, indicating it is ready.
+
+4. Sprinkle the sweet paprika over the mixture and stir well, being careful not to burn it to avoid bitterness.
+
+5. Pour the hot water into the pan and bring it to a boil. Cook over medium heat for about 20 minutes to let the flavors blend and create a rich broth.
+
+6. Evenly distribute the rice across the paella pan. Add the saffron threads and adjust the salt if needed.
+
+7. Cook over high heat for 10 minutes without stirring the rice. Then, lower to medium-low heat and continue cooking for another 8-10 minutes, until the rice absorbs all the broth and is perfectly cooked.
+
+8. If desired, place a few sprigs of fresh rosemary on top of the rice during the last few minutes of cooking for extra aroma.
+
+9. Once the rice is cooked, remove the pan from the heat and let the paella rest, covered with a clean cloth, for 5 minutes before serving.