Paella Valenciana
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Serves:     people
Notes from Anna
  • Valencian paella is thought to be the original paella dish and, like all traditional peasant dishes, was made with whatever ingredients were at hand on the day. The original recipe uses a combination of chicken, rabbit, pork and snails.


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  1. Rinse the chicken and cut into bite-sized chunks. Rinse the pork and cut into chunks. Pat all the meat dry with kitchen paper. Dice the chorizo.
  2. Drain the beans, rinse them under running water and set aside. Wash the peppers, deseed and cut into strips lengthways. Peel and slice the onion. Trim the mangetout and cut in half. Prepare the stock according to packet instructions.
  3. Place the saffron threads in a small bowl and cover with boiling water.
  4. Heat the oil in a paella pan or large frying pan. Add the pork and chicken pieces and brown on all sides. Remove the meat from the pan.
  5. Add the onion and chorizo to the pan and cook for 5 minutes until the onion has softened.
  6. Add the mangetout and peppers and continue cooking for a further 2 minutes. Return the meat to the pan and stir well. Stir in the beans and cook for a couple of minutes. Stir in the rice and cook for 1 minutes until the rice grains are coated with the cooking juices.
  7. Add the passata, stock, the saffron and its infusing liquor, the chilli powder, paprika and a grind of black pepper and mix thoroughly.
  8. Bring back to the boil, then turn the heat down and simmer uncovered without stirring for 20 minutes or until the rice is soft.
  9. Serve immediately, straight from the pan.

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