This is the recipe of the original, traditional, authentic paella: the Valencian one, which is cooked with an ingredient list protected by a P.D.O ( a “Denominación de Origen” : a seal of quality for the protection of the local know-how) since the end of 2011.
It is usually cooked with firewood but it is possible to cook it with gas.
The paella has quite a history, thus regardless of how you cook it, follow our 12 tricks and tips and respect the prohibitions.
Cut into uniform pieces the chicken and the rabbit & add salt.
Clean the beans and cut them.
Grate the tomatoes manually and throw the skin away.
Think carefully about putting your pan on the stove.
Heat up the oil in paella, and as soon as this one is boiling hot :
Brown the meat over low heat.
You have to brown it without overcooking.
Arrange the meat in a circle on the edges of the paella.
Pay attention that your heat is right in the middle so that the meat no longer cooks.
Add the green beans at the center.
Fry them slightly in the meat juice.
If the "Garrofons" are fresh you an also add them now.
Be careful not to burn them. Add salt.
Set the vegetable aside, on the edges of the paella with the meat.
Add the grated tomato.
Reduce it, until the tomato water evaporate completely.
Gently mix the whole over a low heat before moving forwards.
High heat for 7 to 8 minutes. As soon as you start seeing the rice, move to the next step…
Reduce the heat. Medium heat or low for 8 to 10 minutes.
A sharp and brief heat shot, in the end (1 or 2 minutes) to succeed the “socarrat”.
Finally, always let it rest a few minutes before serving.
If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
Enjoy your meal !...
It exists a real consensus on the ingredient list proposed here.
It is a list found in the majority of books about paella & on the authoritative website in Valencia : Wikipaella.org
It is also often cooked that way in all the major events in Valencia.
But this recipe of the original, traditional or authentic paella is also cooked with an ingredient list that is getting a bit longer. In its most orthodox version, it is not unusual to find :