Quique García of Bistro Casa Grau provides the
latest in a series of simple recipes for you to try at
home - the Paella Valenciana.
1/4 free-range chicken
of flat green beans
300g of butter beans (soaked
for 24 hours)
Extra Virgin Olive Oil
tin of Chopped Tomatoes
1 garlic clove
of parsley (ground in mortar or processor)
Chicken & Vegetable Stock
Place the paella pan on the heat and add the oil and
Add the chicken and rabbit to brown well.
When done, move the meat to the side of the pan and
add the green beans and butter beans.
When the vegetables are almost golden, add the tomato,
garlic and parsley then, after five minutes, add the
paprika and saffron.
A minute later, add the hot stock, turn the heat to
maximum and when it begins to boil, add the rice and
spread it evenly across the pan. Check the stock for
taste, adding more salt if necessary, and leave
to boil for eight minutes before reducing the heat
and cooking for another eight minutes until all the
stock has been absorbed.
Let the paella rest for another eight minutes and then
more about Bistro Casa Grau here