National Dishes of the World

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Paella
Photo: Jan Harenburg, CC BY-SA 4.0, Wikimedia Commons

main dish

Paella

paella valenciana

Saffron rice with chicken, rabbit and beans, cooked in a wide flat pan until a crisp crust forms on the bottom.

Eaten in: Spain

Prep
20 min
Cooking
1 h
Resting
5 min
Total
1 h 25 min
Servings
6

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About the dish

Paella is a rice dish from the Valencia area, and its name is the Valencian word for the pan – wide, shallow and with two handles. In the classic version the rice cooks in a broth with chicken, rabbit, flat green beans and large white garrofó beans, along with tomato, sweet paprika and saffron. The rice is not stirred while it cooks, and towards the end a toasted, crunchy layer called socarrat forms on the bottom – considered the best part. Paella is traditionally cooked over a wood fire, on Sundays and for family gatherings, and often eaten straight from the pan. Along the coast, seafood paella and black rice with cuttlefish ink are just as popular.

Main ingredients

  • bomba rice
  • chicken
  • rabbit
  • flat green beans
  • garrofó beans
  • tomatoes
  • saffron
  • olive oil

Spain: Paella's home is Valencia; the classic paella valenciana uses chicken, rabbit and beans, while seafood paella is a separate, equally popular version.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Paella

https://foodmap.ominuvo.com/dish/paella

Ingredients

6 servings

6 servings

Method

  1. Heat the oil in a paella pan about 40 cm across, salt the meat and brown it slowly for 15–20 minutes until golden all over.

  2. Add the chopped green beans and fry for 5 minutes. Push the meat to the edges, fry the grated tomato in the middle, then add the paprika and stir straight away.

  3. Pour in the water, add the white beans and saffron, season with salt and simmer over medium heat for 20 minutes to make a fragrant broth.

  4. Scatter the rice evenly across the pan and spread it out with a spoon. From now on, do not stir.

  5. Cook for 10 minutes over high heat, then 8–10 minutes over lower heat until the rice has absorbed the broth. Lay the rosemary on top towards the end.

  6. For the last 1–2 minutes turn up the heat to form the socarrat on the bottom – you will hear a gentle crackle. Take off the heat, cover with a cloth and rest for 5 minutes.

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