Paella is the most recognizable dish of Spanish cuisine, originating from the Valencia region. Traditional paella valenciana includes chicken, rabbit, green vegetables, and sometimes snails. A key element is socarrat - the crispy layer of rice at the bottom of the pan. Paella is prepared in a special flat pan of the same name and is traditionally cooked over an orange wood fire.
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Heat the oil in a paella pan or large skillet. Sear the pieces of chicken and rabbit until golden.
Add the chopped vegetables and sauté for a few minutes.
Add garlic, bell pepper, and rosemary, sauté for a minute.
Pour in the hot broth with dissolved saffron.
Evenly spread the rice over the pan. DO NOT STIR from this point on.
Cook over medium heat for 18-20 minutes. Towards the end, increase the heat to create a socarrat.
Paella Valenciana is considered the national dish of Spain and is often prepared for festivals and family gatherings.
Serve the paella in a large pan to maintain its traditional appearance. Garnish with fresh herbs and lemon. Serve warm, preferably with a glass of Spanish wine.
Store leftover paella in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. Reheat in a pan over medium heat for the best consistency.
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