Paella Valenciana - Sevilla

 

Paella - This is authentic but with some changes to the instructions

From Sevilla - Base recipe from Taller Andaluz de Cocina

This recipe uses an 18" pan (if you have a 17" pan, you can reduce the rice and broth. I also increased the amount of chicken per my husband's desire).

Makes about 6–8 servings

Ingredients:

• 3 liters of cold water
• 1 whole chicken carcass for broth, or 8 thighs with skin.
• 1 leek (the green part of the leaves are best)
• 450 g round grain rice or Bomba rice (about 70 g per person). I used 520 for a 18" pan, and I used risotto rice. 
• 10 runner beans (I used green beans and a lot more than 10, cut to bite size segments.
• 1/2 cup butter beans  
  
• 2 whole fresh artichokes (if in season, I used small artichokes)
• 50 g tomato purée/ grated tomatoes (can also use a can of diced tomato)
• 2 garlic cloves (I used 2 T of shallots).
• 1/4 tsp Saffron
• 1/2 tsp sweet smoked paprika,
• Rosemary, 1 bundle
  
• Salt
• Extra virgin olive oil
• Rabbit meat (optional) 
• 1/2 lemon if using the artichokes

Directions:

1. Make sure the paella pan is reasonably level, so the water can simmer evenly and cook the rice. Pour a drop of olive oil in the middle of the pan and check that it stays in the center.

 

2. CHICKEN – Pour enough olive oil to coat the pan. 

3. Use legs, thighs, and wings of one chicken. They actually used only thighs. Take the thigh meat off the bones with the knife, cutting and rolling the thigh.

4. Salt the meat and fry it on very high heat. (When the pan is hot the chicken will stick to it, leave it until it unsticks and then fry the other side).

 

5. ARTICHOKE PREP – Meanwhile, peel and cut the top off, cut in half and remove the choke. 

6. Cut the artichokes in 6 pieces (if you use baby artichokes, just cut in half)

7. Place them in lemon water.

 

8. GREEN BEANS – snap the beans

 

9. GARLIC / SHALLOTS – chop the garlic  / shallots very finely.

 

10. Remove the chicken from the pan when still not cooked, just seared, and put aside.

11. Add beans and artichokes to the pan with a pinch of salt. Fry for a few minutes until they look caramelized.

12. move the vegetables to the outer ring and add the garlic / shallots on low heat until golden brown.

 

13. Add sweet paprika (they also used smoked)

14. mix it all for 4–5 seconds, then add the tomato purée on top.

15. Bring it all together (chicken and veggies), pour in chicken stock so it reaches the top of the rivets on the pan.

16. Add butter beans after stock

17. Turn up the heat, boil it until the broth is right below the rivets. Takes about 20 – 30 minutes.

 

18. SAFFRON PREP – Wrap a pinch of saffron in some aluminum foil. 

19. Place the saffron near the heat, 

20. Place the saffron in a bowl and break it down with your fingers.

21. Add a ladle of the stock to the saffron until it dissolves in the cup.

22. Put the stock and saffron in the pan.

23. Add 1 tsp to 1 T of salt (I didn't do this the second time but it needed it), depends on the salt in your stock.

 

24. ADD RICE – Pour the rice across the pan in an even line from handle to handle between the rivets

25.  Mix until the rice is evenly distributed in the pan. 

26. Set an alarm for 18 minutes – cook in the following way: 

                5 on high heat

                5 on medium heat

                8 on low heat

                30 seconds on high heat, drizzle olive oil and place some rosemary on top.  

                    Supposed to add a crunch to the bottom, maybe broil it.

27. When the time is up, turn the heat off and cover the pan with a clean tea towel.

28. Let it site for 5 – 10 minutes before serving.