Paella Valenciana with Chicken and Rabbit - Original & Simple
A real Paella Valenciana with rice, chicken, rabbit, green beans, and saffron is a masterpiece of Spanish cuisine, coming straight to us from the sunny region of Valencia. As a little cooking cat, I love it when the scent of noble saffron and fried meat drifts through the kitchen – it makes me purr with happiness! Although many believe this Spanish national dish is complicated, I will show you how to easily conjure up a perfect, traditional paella at home. We naturally use only fresh, high-quality ingredients to capture the full, savory flavor. The secret is patience while searing and the right moment when the crispy crust, the so-called 'socarrat', forms at the bottom. This dish is healthy, filling, and brings Mediterranean flair to your dining table. Whether for a special dinner or simply because you crave something hearty – this paella is easy to cook and a real taste experience. Grab a pan and let's cook our way to a vacation in Spain together!
Ingredients
Preparation
Heat the olive oil (30 ml) in a shallow paella pan and sear the chicken leg (150 g) and the rabbit meat (100 g) until golden brown.
Add the green beans (50 g) and sauté briefly until they slightly take on color.
Grate the tomato (1) finely and add it to the pan to create a nice base.
Now fill up with water (300 ml) and add the salt (5 g) as well as the saffron threads (1 pinch).
Let the stock boil briefly and then distribute the round grain rice (100 g) evenly in the pan.
Let everything simmer over medium heat without stirring until the rice has absorbed the liquid and a crispy crust forms at the bottom.
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