Valencian Paella

Name: Valencian Paella
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 9 - 10
Ingredients: 6 cups of Paella rice; 2kg chicken; 4 x 200g duck breasts; 1.5kg pork belly; 500g stringless green beans; 2 red peppers; 3 garlic cloves peeled and chopped; 4 x 400g artichoke hearts; 400g chopped tomatoes; 2.5l water; Olive oil; Saffron threads; Paprika; Salt & pepper to taste; Lemon wedges to garnish

Drogo

Servings

9 - 10

Prep Time

60 minutes

Cook Time

45 minutes

Thought to have originated in Valencia, this paella stays true to its authentic roots with a delicious combination of meats such as duck, chicken, and pork belly. While it's best prepared in a traditional paella pan, don’t worry if you don’t have one: any large, wide pan will do. Just try to avoid non-stick ones, as you’ll want the rice at the bottom to develop a slight crust, known as socarrat, for that genuine paella experience!

Ingredients

Valencian Paella

6 cups of Paella rice
2kg chicken
4 x 200g duck breasts
1.5kg pork belly
500g stringless green beans
2 red peppers
3 garlic cloves peeled and chopped
4 x 400g artichoke hearts
400g chopped tomatoes
2.5l water
Olive oil
Saffron threads
Paprika
Salt & pepper to taste
Lemon wedges to garnish

Directions

Method

Step 1, Heat the oil in a paella dish or large shallow frying pan.
Step 2, Season the chicken, duck breasts and pork belly. Chop garlic, add it with meats to the pan and brown for 10 min.
Step 3, Cut peppers and stringless green beans into small strips. Add them to the pan and fry for about 5 min. Once peppers are soft, remove them from the pan and set aside (they will be used to garnish paella).
Step 4, Add the paella rice, some water and the saffron, distributing it evenly over the surface of the pan. Boil on a high heat for 5 mins. Add artichoke hearts and chopped tomatoes.
Step 5, Turn the heat on low and cook for a further 20 min. Cook until the liquid is absorbed and the bottom layers of rice are crispy ('socarrat').
Step 6, Remove from the heat and garnish with peppers and lemon wedges. Enjoy!