- 200g Paella Rice 250g
- Chicken 250g
- Rabbit Meat
- 100g ‘Garrofó’ Beans (Lima or butter flat white bean)
- 100g ‘Ferradura’ Beans (flat green bean)
- 1/2 Grated Tomato
- 1 Tbsp of ‘Pimentón’ Paprika
- 2 threads of Saffron
- 1 Rosemary bunch
- 75 ml E.V. Olive Oil
SERVINGS: 1-2 pax
PREPARATION TIME: 45 mins
SPECIAL FOOD REQUIREMENTS:
Did you know that...?
Most of the Paellas are cooked with a broth prepared in advance, while the traditional Valencian Paella recipe requires its preparation in the cooking pan itself.
Usually, it is elaborated with different kinds of meat, mostly chicken and rabbit, as well as the regional, autochthonous beans (’Garrofó’ and ‘Ferradura’ Beans).
‘Socarrat’ is one of the secrets of a perfect Paella. It is a bottom layer of toasted rice, considered a delicacy among Spanish Rice connoisseurs.
It develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not develop. To amend this, place the paella over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts comes forward, remove it from the heat. After that, Paella should be set aside then for about 5 to 8 minutes to absorb the remaining broth.
About this dish
Valencia in Eastern Spain is the undisputed capital of paella, being one of the largest natural ports in the Mediterranean and one of the most important rice-producing areas in Spain since its introduction by the Moors over 1200 years ago. In fact, the Spanish word for rice (‘arroz’) is derived from Arabic, not Latin, like most of Castilian Spanish.
Paella was originally farmers’ food, cooked by the workers over a wood fire for their lunchtime meal. This is a traditional recipe that has ancients roots from the XVII century. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using their own wooden spoon.
Step by step
- Dice Chicken and Rabbit into medium-size pieces.
- Cut the flat green beans or string beans into pieces. If the Lima beans are fresh, peel them and discard the pods. If you are using already cooked beans, just strain them.
- Heat the Paella pan on medium heat with extra virgin oil and start sautéing the meat till golden brown in the Paella pan, seasoning it with salt.
- Add the beans and cook for another 5 minutes.
- Add the Pimentón, followed by the grated tomato.
- After the tomatoes reduce, add in the water and let it simmer for around 20-30 minutes.
- Add slightly toasted saffron and a branch of rosemary. If you wish, add snails, now it’s the time.
- Add the rice, spread it evenly on the Paella pan, turn up to high heat and cook, but don’t stir, for the next 8-10 minutes.
- Bring the fire to low-medium heat at let it cook for another 6-8 minutes with little broth left in the Paella (the rice should absorb it).
- Turn the fire up to a medium-high for one minute to create a crusty caramelised bottom known as ‘Socarrat’.
- Let the paella rest for 5 to 8 minutes before serving.
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