What you'll need: 3 cups of short grain / paella rice 1.2 litres water 100ml olive oil 800g chicken meat, cut into bitesize pieces 600g rabbit meat, cut into bitesize pieces 400g mixed beans 1 ripe, peeled tomato ½ tsp paprika 1 clove garlic, chopped Saffron threads Lemon wedges to serve
What you'll need:
- 3 cups of short grain / paella rice
- 1.2 litres water
- 100ml olive oil
- 800g chicken meat, cut into bitesize pieces
- 600g rabbit meat, cut into bitesize pieces
- 400g mixed beans
- 1 ripe, peeled tomato
- ½ tsp paprika
- 1 clove garlic, chopped
- Saffron threads
- Lemon wedges to serve
Heat your oil in the largest shallow frying pan you have, or use a paella dish if possible. When hot enough, add the meat and brown for five minutes. Once browned, chuck in your tinned beans, and cook for a further five minutes.
Add the garlic, paprika and tomato, along with the water. Boil together for ten minutes.
Add the rice and saffron, and make sure it is spread evenly. Boil on a high heat for about ten minutes. Season, then turn the heat down and simmer for a further eight minutes, or until the rice is cooked to perfection. Serve with lemon, and enjoy!
There you have it -- a recipe for a real Valencian Paella for you to try at home!
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