Paella Valenciana is considered the original type of paella. It originated in the Valencia region of Spain and was traditionally made with ingredients that were readily available in the area, such as rabbit, chicken, and snails. The dish was cooked over an open flame, using a large flat pan called a paellera, which gave the dish its distinctive flavor and texture.
Over time, Paella Valenciana has become the most famous and widely recognized type of paella, and many variations have been created with different combinations of ingredients. However, the original recipe for Paella Valenciana remains a beloved and iconic dish in Spanish cuisine, and it continues to be enjoyed by people all over the world.
Here's a recipe for a classic Paella Valenciana that can be cooked on the stove:
2 cups Bomba rice (or other short-grain rice)
4 cups chicken stock (or seafood stock, if preferred)
1/2 cup extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 ripe tomatoes, diced
1 red bell pepper, diced
1/2 pound green beans, trimmed
1/2 pound white beans (lima beans or cannellini beans), soaked overnight
1/2 pound chicken thighs, bone-in and skin-on
1/2 pound rabbit, cut into bite-sized pieces
1/2 cup snails, cleaned and boiled
1/2 teaspoon smoked paprika
1/2 teaspoon saffron threads
Salt and freshly ground black pepper, to taste
Lemon wedges, for serving
In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chicken and rabbit and sauté until browned on all sides, about 5 minutes. Remove the chicken and rabbit from the pan and set aside.
In the same pan, add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes. Add the tomatoes and smoked paprika, and cook for another 5 minutes.
Add the green beans and white beans to the pan, and stir to combine with the onion and pepper mixture.
Add the rice to the pan and stir until the grains are coated with the vegetable mixture.
Add the chicken stock to the pan, along with the saffron threads and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Arrange the chicken, rabbit and snails on top of the rice mixture, pushing them down into the rice. Cover the pan with a lid or aluminum foil and cook on low heat for about 15-20 minutes, or until the rice is cooked through and the chicken, rabbit and snails are fully cooked.
Remove from heat and let rest for a few minutes. Serve hot with lemon wedges on the side.
This stove-cooked Paella Valenciana recipe is a classic Spanish dish that's easy to make at home. With the perfect combination of chicken, rabbit, snails, vegetables, and spices, this dish is sure to impress your family and friends. Enjoy!