Paella Valenciana Recipe

Ingredients:

• 2 cups of Bomba rice
• 8 cups of chicken or vegetable broth
• 1 large red pepper, cut into strips
• 1 large green pepper, cut into strips
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 large tomato, peeled and chopped
• 2 cups of chopped chicken
• 1/2 pound of rabbit meat, cut into small pieces
• 1/2 pound of cleaned and deveined shrimp
• 1/2 pound of mussels
• 1/2 teaspoon of saffron threads
• 1/2 cup of extra-virgin olive oil
• Salt and freshly ground black pepper

Preparation:

1. In a paella pan, heat olive oil over medium heat and add the chicken and rabbit meat. Cook until browned on all sides, then remove from the pan.
2. Add the onions, garlic and peppers to the pan and saute until the onions are translucent.
3. Add the chopped tomatoes and cook for 5 minutes more.
4. Add the rice to the pan and stir until well coated with the oil and juices.
5. Add the chicken broth, saffron, salt, and pepper to taste. Stir well and let it cook over medium-high heat for about 20 minutes, until the rice has absorbed all the liquid.
6. Around 5 minutes before the rice is cooked, add the shrimp and mussels, with the shell facing up. Cover the pan and cook until the shrimp are pink and the mussels have opened.
7. Once the paella is done, let it rest for about 5 minutes and serve hot.

Verdict:

This Paella Valenciana recipe is a classic dish from Spain that is full of flavor and tradition. The combination of meats, seafood and vegetables with the special Bomba rice and saffron make for a delicious and satisfying meal that everyone will enjoy.

Serving Suggestions:

Paella is usually served right from the pan in which it was cooked. You can add a squeeze of lemon juice over the top of the paella before serving. A crisp green salad with a vinaigrette dressing and a glass of dry white wine make the perfect accompaniment. Enjoy!