Paella Valenciana

Preparation Time: 10 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Method
1. Start with heating the paella pan over medium heat. (see recipe notes)
2. Gently pour in olive oil to avoid splash then add salt to the oil to avoid the sticking and oil splash from the meat.
3. Now add in chicken and ribs. Cook until you get golden brown color on both. This will take around 20 minutes.
4. Now push the meat on the side and add garlic. Sauté it for 30 second. (see recipe notes)
5. Then add green beans. Cook them for 3 minutes.
6. Add butter beans and gently toss them around to avoid mashing them.
7. Now add paprika and black pepper and toss everything in the pan for 30 seconds.
8. Finally add in tomatoes and soaked saffron and gently mix everything.
9. Now deglaze the pan with white wine and toss it well until the alcohol is evaporated.
10. Add in water and the stock. Boil until you have around 4 cups of liquid left in the pan. This could take 15 to 20 minutes on high heat. (see recipe notes)
11. Now add in rice and spread them out until fully submerged. Shimmer them for 10 minutes.
12. Reduce the heat to low and let it simmer for 10 minutes. (see recipe notes)
13. Once the rice are done cooking and broth is evaporated, you will hear the crackling sound of the rice from the bottom of the pan, crank up the heat to high for 30 second. (see recipe notes)
14. Remove the pan from the heat and cover with clean kitchen towel for 3 to 5 minutes.
15. Serve hot.

Recipe Notes
• We are using the traditional Bomba rice. But you can use Arborio rice too since paella use the short to medium grain rice. If you can find Calasparra or Senia rice, they are perfect.
• The ratio of liquid to rice in paella is 3:1, therefore we are using a combination of liquid i.e., stock, water, and white wine in the recipe.
• If you don’t have a paella pan then you can use skillet or any aluminum or stainless steel pan. Please avoid using the non-stick pan otherwise you will not get the crust for paella.
• We recommend the traditional way of understanding the mark where the liquid will reduce to 4 cups. Add stock and 1 cup of water and mark it with a toothpick then add the rest of the water.
• The simmer time on low heat depends on the rice you use. We recommend checking the rice after 5 minutes until they are done. If they are done and water is still left in the pan then crank the heat to high for water to evaporate quickly.
• If you smell burning, remove the pan from the heat quickly.

Nutritional Value
Calories: 1165 cal
Fat: 66.4 g
Saturated fat: 21.2 g
Carbohydrates: 90.7 g
Sugar: 4.1 g
Fiber: 4.73 g
Protein: 49.8 g
Sodium: 3645 mg
Cholesterol: 165.9 mg