Powell - Paella Cookbook: Recipes for Champions of the Spanish Cuisine

Mixing chicken and rabbit meat into your regular Valencian paella gets you the taste of the fields instead of the sea. This dish is made from the most rustic ingredients. Add in some local beans, meat from the aforementioned animals, and good wholesome cooked rice and youll have yourself a wonderful dish of a unique Valencian paella. A paella dish thats renowned and made especially with intense flavors and simmering meat.

Ingredients:

• 1/4 teaspoon of saffron threads
• 1 lb. of chicken thighs and legs with their bones, some skin leftover, and meat sliced into 2-3 inches pieces
• 1 lb. of cleaned rabbit meat with bone, meat sliced into 2-3 inches pieces
• 2 teaspoons of kosher salt
• 4 and 1/2 cups of chicken stock
• 3 tablespoons of extra-virgin olive oil
• 1/2 lb. of flat trimmed and cut green beans, sliced into 2- to 3-inch pieces
• 2 box cutter grated and seeded ripe medium-sized tomatoes
• 1 minced clove of garlic
• 1 teaspoon of Spanish pimentn dulce/sweet paprika
• 2 cups of fresh striped mature lima beans or frozen and thawed
• 1 fresh sprig of rosemary
• 2 cups of bomba rice/Spanish rice of short grain

Prep time: 10 min

Cooking Time: 1 hr. 5 min

Serving Size:

Instructions:

1. Using a small and dry skillet, cook the saffron on medium-high while moving the pan once in a while for 3 to 4 minutes. Take it out and put it into a bowl. Grind it with your fingers and set it aside.

2. Flavor the chicken and the rabbit meat with a single teaspoon of salt. Add chicken stock with 4 cups of water and add rabbit meat and this stock separately close to the stove.

3. Using a 17-inch paella-special pan, let the oil grow hot at medium-high. Then add the meat pieces to cook them until theyve browned properly for at least 15 minutes.

4. Lessen the heat to medium-hot and put the green beans into it. Stir and turn them once in a while for at least 3 minutes before adding the tomato along with garlic to it.

5. Stir the added ingredients together and cook them for 6 minutes. Make sure to mix the pimentn in before immediately pouring in the chicken stock.

6. Add the lima beans and saffron into this mixture.

7. Increase the flame back to medium-high and boil the liquid. Reduce it to a status of a gentle boil and cook and roast it for 20 minutes. Taste and add around 1 teaspoon of salt to it.

8. Increase the heat to high again and strongly boil the mixture.

9. Put the rosemary sprig into the mixture and scatter the rice evenly inside a pan and distribute it with a wooden spoon. Cook this on high for around 10 minutes.

10. Take the sprig out, decrease the heat to simmer, and roast it for 10 to 15 minutes, or until the liquid is completely absorbed.

11. To develop Socarrat, increase the heat back to medium and let it cook for 1 or 2 minutes.