Ingredients (4 pax)
• 12,3 oz of rice
• 24,7 oz of chicken
• 10,5 oz of rabbit
• 0,5 oz of sweet paprika
• Saffron threads, to taste (you can substitute a teaspoon of yellow food coloring)
• 15,9 oz of crushed tomato
• 14 oz of green beans
• 3,5 oz of broad beans
• Three or four artichokes
• 3,5 oz of white beans
• 5 fl oz of Extra Virgin Olive Oil from Spain
• Salt to taste
1. Pour the extra virgin olive oil into the pan so that the entire bottom is coated. Turn the stove on low heat. Once the extra virgin olive oil is heated, add the chicken, rabbit and salt. Cook the meat until golden brown and then add the vegetables.
2. Once the vegetables have lightly sautéed, add the tomato and paprika. Cook the ingredients on a medium heat.
3. After a minute, fill the paella pan with water until the very top. Add a little more salt and let it cook for 20 minutes. Now the important part. When the water is reduced by half, add the rice and the saffron or coloring. Mix the ingredients, turn the heat up to high and cook for eight minutes or until the rice becomes visible from underneath all the liquid.
4. Turn the heat down to low and cook for another six or seven minutes. If after this period of time you still see liquid in the pan, turn up the heat to medium for a final few minutes.
5. Remove the pan from the heat and let the paella sit for about five minutes; now this succulent dish is ready to serve. As you can see, the steps are very simple; the most difficult part of making paella is the amount of time required at each step. Judging the exact moment to add each ingredient is also the key. Enjoy!
6. One of the best tips for a perfect paella is to cover the pan with a clean cloth and leave to rest for 10 minutes before serving. We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!.
We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain.