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Receta de la Paella Valencia

Receta de la Paella Valencia



  • 400g Rice Denomination of Origin - Valencia

  • 800g Chicken

  • 600g Rabbit (optional)

  • A dozen vaquetes snails

  • 400g Garrof� beans (Large, flat butter beans)

  • 150g Tavella beans (Tender white beans)

  • 250 g Ferradura beans (Wide green beans)

  • 100ml Olive oil

  • 1 clove of garlic, peeled and chopped

  • 1 ripe tomato, peeled

  • 1/2 tablespoon of paprika

  • Saffron threads

  • Salt

  • Rosemary (optional)


Cut the chicken (and rabbit) into pieces and salt them. Heat the oil in the paella pan. Brown the chicken pieces very slowly and thoroughly. Then add the beans and brown them as well.
Next, add the garlic, paprika and tomato. Add 1.2 litres of water and the snails. Boil for 10 minutes.
Add the saffron and rice, distributing it evenly over the surface of the paella pan. Boil on a high heat for 8 minutes. Then turn the heat down low and cook for a further 8 minutes so the bottom layers of rice are crispy (“socarrat”).

Original recipe approved by the Head Chefs’ Club of the Region of Valencia and followed by contestants in the Sueca International “Paella Valenciana” competition  


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