Mateu’s Valencian paella
An authentic take on the Spanish rice one-pot using rabbit, artichokes and snails. The snails are optional!
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
- Heat the oil in a large paella or frying pan. Fry the chicken and rabbit for about 5 minutes. Add the green beans, artichokes and tomato. Fry lightly for a few minutes. Add the paprika and let it fry for one minute on very low heat.
- Soak the saffron in a tbsp boiling water and add this water to the pan immediately. Add 800ml water, then add the garrafón or butter beans and season with salt. Increase the heat and let everything simmer for about 15 minutes. Add the snails (if using) and cook for another 3-4 minutes. Add the rice, let it simmer for about 15-20 minutes, then taste the broth. Add the rosemary and let it cook in the paella for about 5 minutes before removing it. The paella is ready when the rice is tender and the water has evaporated but it's not completely dry (add more water if needed).
JOINTING
Make the most out of a whole bird with skillful jointing- follow our video guide to preparing a chicken.
PER SERVING
826 kcalories, protein 50.6g, carbohydrate 74g, fat 38.5 g, saturated fat 9.3g, fibre 4.1g, salt 0.78 g
Recipe from olive magazine, April 2012.
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Ingredients
- 100ml olive oil
- 1 small chicken , jointed into 8
- 1 rabbit , jointed
- 300g green beans
- 2 artichoke hearts , quartered
- 1 tomato , chopped
- 1 tsp sweet paprika
- a pinch saffron
- 200g garrofón beans or butter beans , drained
- 12 to 16 snails , cleaned (optional)
- 500g paella rice
- 2-3 sprigs rosemary
- lemon slices, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
Ingredients
- 100ml olive oil
- 1 small chicken , jointed into 8
- 1 rabbit , jointed
- 300g green beans
- 2 artichoke hearts , quartered
- 1 tomato , chopped
- 1 tsp sweet paprika
- a pinch saffron
- 200g garrofón beans or butter beans , drained
- 12 to 16 snails , cleaned (optional)
- 500g paella rice
- 2-3 sprigs rosemary
- lemon slices, to serve
PER SERVING
826 kcalories, protein 50.6g, carbohydrate 74g, fat 38.5 g, saturated fat 9.3g, fibre 4.1g, salt 0.78 g
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02 September 2012
DColeto rated and commented on this recipe
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