Paella is one of the most representative dishes of Spanish cuisine. In Ayozar oils we explain how to do the real Valencian paella step by step, in a simple way and with all the tricks to get a perfect dish.
Recipe information
- Preparation time: 15 minutes.
- Cooking time: 1 hour and 45 minutes.
- Total time: 2 hours.
- Rations: 4.
Ingredients for 4 people
- 400 g of rice (senia variety, albufera or bomb).
- Half chicken cut into not very large pieces (over 900 g).
- Half rabbit cut into not very large pieces (over 500 g).
- The rabbit hygadillo.
- 200 g of flat green beans.
- 100 g of Valencian garrofon.
- 100 ml of Extra Ayozar virgin olive oil.
- 2 mature tomatoes to grate.
- 15 g of sal.
- 1 g of saffron.
- 1 teaspoon of sweet paprika.
- Romero twigs.
- Agua.
You will need:
- A 50 cm diameter paella.
- To cook the gas paella: a 38 cm in diameter and gas paellero.
- To cook the Leña paella: A 35 cm diameter and firewood.
Steps to follow:
The first thing is to prepare the ingredients for our paella: We review the pieces of meat well, remove those loose bones. We also remove feathers if any, and finish cutting those pieces that we see bigger. We wash and dry the vegetables. We cut the beans and grat the tomato with a thick grater.
Then we place our paella and pour our Extra Ayozar virgin olive oil, that will give you a differential flavor. We recommend our variety Ayozar Home, since its size is perfect to handle it.
Once the oil is poured, we put the salt evenly.
We begin to heat the oil over moderate heat. If we are using a paellero ring, we will start only with the central ring on.
When we have the hot oil, add the meat and brown it generously. (This step is essential to achieve, subsequently, a blunt broth full of flavor). A little before the meat is ready, we add the rabbit hygadillos and cook them completely.
Once we have all the meat ready, we remove it on the edge of the paella and cook the vegetables.
We add in the center of the paella the beans and brown them slightly over low heat. Next, we add the garrofó and do the same.
Having lists the vegetables we remove them together with the meat and clear the center of the paella to fry the grated tomato.
When we start caramelized, we mix it with meat and vegetables and remove everything for several minutes.
Next, we add the sweet paprika and the saffron, stir and throw the water to fill the paella.
If we are doing a wood paella, we distribute the fire throughout the surface of the paella. If we are cooking with a paellero ring, it is time to turn on the outer ring and place both at a medium-low level, so that the broth is cooking slowly, but without stop bubbling.
When we have the boiling broth and evaporated more or less half, we pour the rice and distribute it homogeneously throughout the pella, cohesioning it with the meat and vegetables and we climb the fire until it is cooked.
Once we have added the rice, we cannot lose sight of our paella, since cooking must follow an adequate progression so that the rice is dry in the right time. The usual rice cooking scheme in Paella is: high heat during the first 4-5 minutes. Medium fire for the next 5 minutes. From the 10th minute, low heat until the end of cooking. As soon as we see that the rice begins to look at the surface, we put two or three twigs of Romero.
As the end of rice cooking approaches, we must refine the ear and smell, since our paella will begin to sizzle. This occurs when the broth has practically consumed and begins to form the famous Socarrat.
When we hear the aforementioned sizzling and we begin to perceive a roasted aroma is when our Socarrat is forming, if this coincides with our last minute of cooking, we will not have to do anything. Surely the perfect amount of SOCARrat will have formed naturally. If we listen to this sizzling after having reached the cooking time of the rice, we climb the fire for a few moments, very carefully, and then we turn off the fire.
We remove the wet rosemary from the paella and add two dry twigs as a decoration. We almost have our paella ready. We just need to let it rest for about 5 minutes and enjoy!
