VALENCIAN PAELLA
Authentic paella originates from Valencia and contains different combinations of meat, such as rabbit, sausage, chicken and snails. If you don't have a traditional paella pan, a large shallow frying pan will do.
Provided by valenciacity
Time 1h
Yield Serves 5
Number Of Ingredients 15
Steps:
- Heat the oil in a paella dish or large shallow frying pan.
- Salt the chicken and rabbit and brown in pan for 5 mins.
- Add beans and brown for another 5 mins.
- Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
- Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
- Add rosemary and salt to taste.
- Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
- Garnish with lemon and serve immediately.
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