Paella valenciana

Traditional Valencian paella with chicken, pork ribs, flat green beans, butter beans, saffron, and short-grain rice.

• 0.75 dl olive oil
• 0.5 chicken, cut into small pieces
• 450 g pork ribs in small pieces
• 4 garlic cloves, finely chopped
• 2 grated tomatoes or 1 dl finely chopped tomato
• 300 g flat green beans, cut into pieces
• 150 g large white beans or butter beans, cooked
• 2 tsp sweet Spanish paprika
• 1 pinch saffron
• 400 g Spanish short-grain rice, such as bomba
• 1.5 tbsp salt, adjust to taste
• 2.1 l water
• 0.5 rabbit, optional instead of part of the pork ribs

Method

1. 1
   Heat the olive oil in a wide paella pan or large shallow frying pan over medium-high heat.
2. 2
   Brown the chicken and pork ribs properly on all sides until the meat takes on deep colour and flavour builds in the base of the pan.
3. 3
   Push the meat to the edges and briefly fry the green beans in the centre. Add the garlic and let it cook for a few seconds without burning.
4. 4
   Fold in the white beans, paprika, tomato, and saffron and stir gently to combine.
5. 5
   Pour in the water, bring to a strong boil, then simmer until you have a well-flavoured cooking liquid. Season with salt.
6. 6
   Scatter the rice evenly across the pan and avoid stirring more than necessary. Cook the paella first over a slightly stronger heat and then more gently until the rice is almost done and the liquid has been absorbed.
7. 7
   Raise the heat briefly at the end if you want to build socarrat on the bottom, but watch carefully so nothing burns.
8. 8
   Let the paella rest for 5 to 10 minutes before serving.