Valencian paella
Description
The recipe won't take much time. Amazing Valencian paella is a dish that requires quite a few efforts and ingredients, yet its flavor is so good that it can mentally transport you to Spain, if only for a few minutes. Serve hot.
Instructions
- 1
Step 1
1. The recipe for Valencian paella begins with preparing the meat. Wash and dry the rabbit. Cut into portion-sized pieces.
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Step 2
2. Pour a little vegetable oil (preferably olive oil) into a frying pan and heat. Add the rabbit meat and fry it. Then remove and set aside.
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Step 3
3. Wash the chicken legs, dry them, and also place them in the pan with oil to fry.
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Step 4
4. In a separate high-sided skillet (a wok can be used), heat a little vegetable oil. Meanwhile, peel and mince the garlic and chili pepper. Add them to the skillet and sauté briefly.
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Step 5
5. Add the shrimp and sauté them lightly.
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Step 6
6. Next, add the mussels and a sprig of thyme to the pan. Cook over medium heat until the liquid evaporates.
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Step 7
7. Meanwhile, peel and finely dice the onion. Add it to the pan and fry until it becomes translucent.
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Step 8
8. Meanwhile, wash the sweet pepper, remove the seeds and stems, cut into cubes and add to the pan.
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Step 9
9. Add the canned beans to the skillet, previously draining the liquid.
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Step 10
10. Wash fresh tomatoes and cut into cubes. You can use canned tomatoes in their own juice.
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Step 11
11. After 3-5 minutes, you can add the string beans to the skillet.
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Step 12
12. Add the chicken meat when the tomato juice has almost evaporated.
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Step 13
13. The same applies to rabbit meat.
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Step 14
14. Add white wine to the frying pan.
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Step 15
15. After 3-5 minutes, you can add a little saffron.
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Step 16
16. Next, add turmeric - from a pinch to a teaspoon.
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Step 17
17. Season the dish with salt to taste and add ground pepper (keeping in mind that there is already hot pepper in it).
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Step 18
18. Add lean broth and rice to the skillet in a 2 to 1 ratio.
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Step 19
19. About 10 minutes before it's done, add the green peas. Do not stir the dish; the rice should absorb all the liquid and remain fluffy. Valencian paella should rest, covered with a lid, for another 15–20 minutes after cooking.