
Paella Valenciana
A delicious spanish dish. Gluten-free friendly. Dairy-free option.
Total Time
165 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 3/4 cups dried lima beans (broad beans)
- soaked overnight in 10 cups water and drained
- 6 1/2 teaspoons salt
- divided use
- 1 rabbit (about 2 pounds or 900 g)
- 1/2 cup extra virgin olive oil
- 1 large chicken (about 4 pounds 8 ounces or 2 kg)
- cut into 8 pieces
- 2 teaspoons freshly ground black pepper
- 4 ripe tomatoes
- peeled and puréed
- 1 3/4 cups chopped onions
- 2 1/2 teaspoons minced garlic
- 2 3/4 cups green beans (preferably flat romano beans)
- 2 1/2 to 3 quarts (2 1/2 to 3 liters) water
- plus more as needed
- 1 rosemary sprig
- 2 generous pinches saffron
- 4 cups Bomba rice
Instructions
- 1
Bring 10 cups of water to a boil over medium-high heat and add the dried beans.
- 2
Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours.
- 3
Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
- 4
Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint.
- 5
Cut each hind leg into two pieces, slicing at the joint between the thigh and leg.
- 6
Cut off the front legs, slicing between each leg and the shoulder joint.
- 7
Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver.
- 8
Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
- 9
Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire.
- 10
Season the chicken and rabbit with 2 teaspoons each of salt and pepper.
- 11
When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.
- 12
Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes.
- 13
Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high.
- 14
Cover the pan with a grill lid.
- 15
Remove the lid when the water comes to a boil.