Recipe courtesy of Don Rafael Vidal

Paella Valenciana

Getting reviews...
  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 10 servings
Share This Recipe

Ingredients

Directions

  1. This dish, when made authentically, is cooked in a large paella pan directly over an open wood fire. You can adapt this recipe to make at home by using a barbeque or even a conventional stovetop as your heat source.
  2. Place the pan ("paella") over a wood burning fire, barbeque or stovetop, heat momentarily and add the oil. 
  3. When the oil is hot enough (it should be just smoking), add the chicken and rabbit pieces. The fire should be at medium-high heat. Sear the chicken and rabbit pieces until they are lightly browned all over. Add the green beans and butter beans. Cook for 2 minutes and then add the chopped tomatoes to the pan, keeping the fire at medium-high heat. 
  4. Once all the ingredients are well-seared in the oil and caramelized, add 7 1/2 cups water and the fresh rosemary and increase the heat of the fire to maximum high heat. Next, add the salt and saffron. As soon as the liquid starts to boil, add the rice and remove the rosemary sprig. 
  5. Stir the ingredients to distribute them evenly throughout the pan with a wooden spoon, using gentle but firm movements. Keep the fire at maximum heat for 8 to 10 minutes. After this time, if working over a wood-burning fire or barbeque, reduce the fire level gradually until there is no more fire and the paella is just resting over hot coals. Let the paella stand for 2 to 3 minutes more over the coals. If using a conventional stovetop, reduce the heat gradually to low heat and let the paella stand for 2 to 3 minutes more over low heat. 
  6. Take the paella off the heat and it let stand for 2 to 3 minutes. Serve immediately. Paella waits for no one!

Cook’s Note

It is best to use fresh and tender beans, although out of season it is possible to use dried. For example, you can use re-hydrated and boiled butter beans (large white lima beans - "garrofo"), pouring them in when the rice is almost cooked. It will need more or less water, depending on the water quality and even the geographic zone altitude. Don Rafael Vidal always uses "Senia" or "Bahia" rice from Valencia with Valencian Denomination of Origin (D.O.)

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.