Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 150 ml of extra virgin olive oil into the center of the paella pan. Tilt the pan slightly to check that the oil almost reaches the handle rivets.
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Use the exact amount of oil
too much will make the rice greasy, and too little will make it stick prematurely
Be careful with hot oil splashes when adding raw meat.
Add 700 g of chicken pieces and 500 g of rabbit pieces to the hot oil. Keep high heat and fry while stirring continuously. Sprinkle 1 tsp of salt to prevent oil splashes.
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The meat must be thoroughly fried and browned on the outside to form a flavorful fond on the bottom of the pan.
Add 1 sliced red bell pepper to one side of the pan and fry for about 2 minutes until softened and lightly browned.
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Do not burn the pepper strips
they should only be lightly sautéed
Remove the fried pepper strips from the paella pan and set them aside on a separate plate for garnishing at the end.
Watch out
Handle gently with the spatula so the pepper strips stay intact.
Add 350 g of cut flat green beans and 250 g of garrofó butter beans. Sauté with the meat stirring constantly for 3 to 4 minutes.
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The vegetables should be sautéed in the rendered fat without burning.
Make a space in the center of the paella pan, add 3 minced garlic cloves, and sauté for 30 seconds, taking care not to burn it.
local_fire_departmentMedium heatWatch out
Garlic burns very easily
if burned, it will give a bitter taste to the whole dish
Sprinkle 2 tbsp of sweet paprika in the center and quickly stir it into the hot oil for about 10 seconds.
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Stir the paprika immediately and add the tomato right away to prevent burning.
Add 4 tbsp of crushed tomatoes immediately over the paprika and mix thoroughly with the sautéed mixture for 1 minute.
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The moisture in the tomato stops the paprika from roasting further and turning bitter.
Pour about 2.5 L of clean water into the paella pan until it reaches the level of the inner handle rivets.
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Do not exceed the rivet line so that the liquid volume remains correct after boiling.
Sprinkle 1 tsp of saffron threads or food coloring into the water and stir with the skimmer to dissolve completely.
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Add the coloring before the water reaches a rolling boil to prevent lump formation.
Let the broth boil over high heat for 15 minutes so the meat and vegetables release their flavors. The liquid level will reduce until it rests just below the rivets.
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Keep boiling for the full 15 minutes to release all the caramelised pan juices into the broth.
Distribute 400 g of round rice forming a line across the boiling broth. Gently spread the rice evenly under the liquid and do not stir again.
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Never stir the rice once distributed, as it will release starch and make the paella sticky.
The broth is extremely hot; blow gently before tasting.
Taste the boiling broth with a spoon and add 1 tsp of additional salt if needed so the rice absorbs full flavor.
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Adjust the salt now while there is plenty of broth, before the rice absorbs it.
Place 8 pre-fried meatballs (pelotas) evenly over the surface of the paella, pushing them slightly into the rice.
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Place the meatballs gently so as not to break the rice grains.
Arrange the reserved fried pepper strips symmetrically over the rice while the broth reduces on medium heat.
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The pepper strips are meant for surface garnish
do not stir them in
Cook the rice over gentle heat for about 8 to 10 minutes more until all liquid is absorbed and the grains become al dente and separated.
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The rice should not be sticky or watery
it must be dry with whole firm grains
Use thick kitchen towels or heat-resistant gloves when moving or touching the hot paella pan.
Keep the pan on minimum heat for the final 1 to 2 minutes. Listen for the crackling sound to form a golden, crispy bottom crust (socarrat), then turn off heat.
local_fire_departmentMinimum heatWatch out
Turn off the heat immediately once a strong toasted aroma appears
overburning will make it bitter
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