Traditional Valencian Paella
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Traditional Valencian Paella

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Serves 4

This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.

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Ingredients

  • 8 chicken pieces (600 g)
  • 8 rabbit pieces (600 g)
  • 200 g flat green beans
  • 100 g white beans
  • 100 g lima beans
  • 100 g well-grated tomato
  • 5 tsp olive oil
  • 500 g rice
  • 1 l water
  • salt to taste
  • a few strands of saffron, crumbled
  • 1 tbsp sweet paprika
  • 12 pre-boiled snails
  • sprig of fresh rosemary

Method

    1. Start cooking the rice for about 20 minutes over decreasing heat.
    2. Heat the oil in a paella dish or large shallow frying pan.
    3. Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
    4. Add vegetables and when they are slightly fried add the paprika, water and saffron.
    5. After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
    6. Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
    7. Serve immediately.

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