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Valencian Paella

  • 500g Calasparra Rice
  • 300g Chicken Pieces
  • 150g Rabbit Pieces
  • 150g Green Beans
  • 50g Peas
  • 1 Large Onion (diced)
  • 4 cloves gralic (minced)
  • 150g tomatoes (diced)
  • 100ml Extra Virgin Olive Oil
  • Pinch Saffron
  • Teaspoon Smoked Paprika
  • Pepper & Salt to taste
Heat the Paella Pan and fry the onions & garlic in the olive oil, reduce the heat and then add the meat and cooked until browned, season with Salt and Pepper.  Add the tomato and the remaining spices.  Add 3 litres of water and bring to the boil and cook meat thoroughly.  Add the rice and cook on medium heat until the rice has fully absorbed the stock.  Half way thru add the beans and peas (these do not want to be over cooked).   When the rice is cooled switch off and allow the Paella Pan to stand for 5 minutes.

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