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Saffron Threads (20)
in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
Boneless, Skinless Chicken Thighs (1 lb)
Rabbit Legs (6)
Extra-Virgin Olive Oil (1/2 cup)
in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
Green Beans (2 cups)
Garlic (3 cloves)
Paprika (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Stir occasionally as flavors begin to meld.
Once garlic is soft, add saffron with the steeped water and
Chicken Broth (7 cups)
. Bring to a boil.
Once mixture is boiling, sprinkle in
Bomba Rice (2 1/2 cups)
. Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
Reduce heat to a simmer (low) and cook without stirring until rice has absorbed all of the liquid. Once the rice has absorbed all of the liquid, let sit on low heat for 10 more minutes.
Serve your Valencia Paella and enjoy!
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