Valencian Paella Recipe
The original paella came from the Valencia region of Spain. Chicken, paella rice, saffron, sweet paprika, rosemary, rabbit and snails all go to make this one of the best paellas ever.
Our video takes you through the cooking process step by step and we offer expert advice on cooking the tastiest paella. The full recipe with lots more detailed information can be found at:
http://www.cookuk.co.uk/paella/recipe...
Pealla rice is key to a good paella, don't use long grain or risotto rice, the results will not be the same.
We cook our paella on a barbecue because the coals can heat the entire base of the pan cooking the rice evenly. But this recipe also can be cooked inside with very good results.
Saffron is used to give the paella a delicious scent but it does very little for generating that famous yellow colour. To do that you need to add yellow food colouring. Turmeric will also colour rice but it will impart a very different taste. If you want to use turmeric then make sure it is well past its sell by date. The taste will then be minimal but the colouring effect will remain.
INGREDIENTS
Chicken thighs -- 4 to 6
Rabbit -- 3 small pieces
Sprig of rosemary.or 1 teaspoon dried
Canned Lima beans / butter beans -- 100g / 4oz
French beans -- 100g / 4oz
Runner beans -- 100g / 4oz
Ripe tomatoes -- 2 medium
Garlic cloves -- 1
Sweet paprika -- 1 teaspoon
Chicken stock -- 950ml / 2 pints
Paella rice -- 280g / 10oz
Saffron -- 2 pinches / 20 strands
Yellow food colouring (optional) -- 2 teaspoons
Lemon -- 1
Virgin olive oil -- 2 tablespoons
Salt -- To taste
INSTRUCTIONS
See the video for full instructions or visit:
http://www.cookuk.co.uk/paella/paella...