Paella valenciana

Paella valenciana

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 799 kcal
, Fat: 27 g
, Carbohydrate: 79 g
, Protein: 51 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Meat

1tbsp olive oil
400g rabbit ragout
600g chicken drumsticks
½tsp mild paprika
1tsp salt
a little pepper
½tsp mild paprika
1tsp salt
a little pepper

Vegetables

1 red pepper
1tbsp olive oil
1 onion
2 garlic cloves
300g green beans
3 tomatoes (approx. 300 g)
1tin white beans (approx. 410 g)
1tsp rosemary needles
100g peas
½tsp salt

Rice

250g Fine Food Arroz de Valencia Bomba DOP
2sachets saffron (approx. 130 mg each)
7dl fish bouillon
½tsp salt
½tsp rosemary needles
½bunch flat-leaf parsley
½ lemon
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How it's done

Meat

Heat the oil in a paella pan or a large frying pan. Brown the rabbit in batches for approx. 3 mins. on each side, remove from the pan.

Reduce to a medium heat, fry the chicken in batches for approx. 10 mins. all over, remove from the pan.

Season the rabbit and chicken, cover and set aside. Wipe the cooking fat from the pan.

Vegetables

Peel the pepper and cut into thin strips. Heat the oil in the same pan. Sauté the pepper for approx. 5 mins., remove and set aside.

Finely chop the onion and garlic, cut the beans into approx. 2 cm long pieces. Sauté the onion, garlic and beans in the same pan for approx. 5 mins.

Dice the tomatoes, rinse the beans in cold water, drain. Finely chop the rosemary, add along with the peas, season with salt.

Rice

Add the rice. Dissolve the saffron in the stock, pour over the rice, stir and season with salt, cover and simmer for approx. 15 mins.

Remove the chicken from the bone and arrange on top of the paella along with the rabbit and the reserved pepper. Cover and simmer for approx. 5 mins. until the rice is al dente.

Finely chop the rosemary, roughly chop the parsley, squeeze the juice from the lemon. Sprinkle the herbs on top of the paella, drizzle with the lemon juice.

How-tos

Cutting sweet peppers

Cutting sweet peppers

Peeling garlic

Peeling garlic

Cutting onions

Cutting onions

Skinning tomatoes

Skinning tomatoes

Cutting and chopping herbs

Cutting and chopping herbs

Cooking rice

Cooking rice

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