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RECIPE
11 INGREDIENTS7 STEPS1HR

Valencia Paella

4.6
5 Ratings

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Spanish Valencia Paella as seen in Cut's American Kids Try Dinners From Around The World.
1HR
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
6
Serves 6
6
Rabbit Legs
1/2 cup
Extra-Virgin Olive Oil
2 cups
1 Tbsp
3 cloves
Garlic , finely chopped
3
Medium  Tomatoes , diced
7 cups
Chicken Broth
2 1/2 cups
Bomba Rice
or Medium Grain White Rice
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
811
FAT
28.3 g
PROTEIN
73.5 g
CARBS
62.0 g

Cooking Instructions

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Step 1
Place Saffron Threads (20) in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
Step 2
Season Boneless, Skinless Chicken Thigh (1 pound) and Rabbit Leg (6). Heat Extra-Virgin Olive Oil (1/2 cup) in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
Step 3
Add Green Beans (0.5 pound), Garlic (3 clove), Paprika (3 teaspoon), Tomato (3), and Salt and Pepper (to taste). Stir occasionally as flavors begin to meld.
Step 4
Once garlic is soft, add saffron with the steeped water and Chicken Broth (7 cup). Bring to a boil.
Step 5
Once mixture is boiling, sprinkle in Bomba Rice (2 1/2 cup). Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
Step 6
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.
Step 7
Serve your Paella!!

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Nutrition Per Serving
Calories
811
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
258.9 mg
86%
Carbohydrates
62.0 g
23%
Fiber
3.3 g
12%
Sugars
6.6 g
--
Protein
73.5 g
147%
Sodium
2574.0 mg
112%
Vitamin D
--
--
Calcium
134.7 mg
10%
Iron
10.7 mg
59%
Potassium
1271.1 mg
27%
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