Ingredients and Weight:
- Bomba rice: 1 kg (2.2 lbs)
- Olive oil: 150 ml (5 fl oz)
- Chicken thighs: 500 g (1.1 lbs), boneless and skinless
- Rabbit: 500 g (1.1 lbs), cut into pieces
- Green beans: 500 g (1.1 lbs), trimmed and cut into 1-inch pieces
- Red bell pepper: 250 g (9 oz), cut into 1-inch squares
- Tomato: 500 g (1.1 lbs), grated
- Paprika: 2 tbsp
- Saffron: 1 g (0.04 oz)
- Chicken stock: 2 liters (8 cups)
- Salt and pepper: To taste
- Lemon wedges: For garnish
Preparation Time:
2 hours
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large skillet or paella pan over medium heat, heat the olive oil.
- Add the chicken and rabbit and cook until golden brown on all sides.
- Add the green beans, red bell pepper, and tomato and cook for 10 minutes, stirring occasionally.
- Stir in the paprika and saffron.
- Add the rice and stir to combine with the vegetables.
- Pour in the chicken stock and season with salt and pepper.
- Bring to a boil, reduce heat to low, and simmer for 15 minutes, or until the rice has absorbed most of the liquid.
- Garnish with lemon wedges and serve immediately.
Nutritional Information:
- Calories: 600 per serving
- Protein: 25 g per serving
- Carbohydrates: 80 g per serving
- Fat: 20 g per serving
Dish Characteristics:
- A traditional Spanish dish made with rice, seafood, and vegetables.
- Has a rich, flavorful broth.
- Is typically cooked in a large, shallow pan called a paella.
- Is a popular choice for parties and special occasions.
User Comments:
- "This was an amazing paella, the flavors were so well-balanced."
- "The rice was cooked perfectly and the seafood was fresh and tender."
- "I love that this recipe used authentic Spanish ingredients."
- "The saffron gave the dish a beautiful golden color."
- "I would definitely recommend this recipe to anyone who loves Spanish food."
Special Precautions and Tips:
- Use a paella pan if you have one, as it will help evenly distribute the heat.
- Do not stir the paella too much, as this can break up the rice.
- If the paella starts to get dry, add more chicken stock as needed.
- Let the paella rest for 10 minutes before serving to allow the flavors to meld.
