Как готовят настоящую испанскую паэлью #погнали #испания

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, cut into large chunks)
• 2 pieces Rabbit (cut into leg‑size pieces; can use pre‑cut rabbit if available)
• 150 g Green Beans (trimmed and cut into 2‑inch pieces)
• 150 g White Beans (canned, drained and rinsed)
• 2 medium Tomatoes (ripe, diced)
• 1 piece Red Bell Pepper (seeded and sliced into strips)
• 300 g Short‑Grain Rice (Spanish Bomba or Calasparra rice, rinsed)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 1 L Water (or low‑salt chicken broth for richer flavor)
• 8 pieces Snails (rain snails) (cleaned; optional but adds herbal aroma)
• 1 tsp Fresh Rosemary (finely chopped)
• 1 tsp Fresh Thyme (finely chopped)
• to taste Salt
• to taste Black Pepper
• 1 tsp Smoked Paprika (adds depth)
• 0.1 g Saffron Threads (optional, steeped in warm water)

Instructions

1. Heat the Pan and Add Oil

   Place the large paella pan over medium‑high heat, add the olive oil, and let it heat until shimmering.

   Time: PT2M

2. Brown the Chicken

   Add the chicken thigh pieces in a single layer. Fry on high heat, turning once, until the skin is golden brown and the meat releases its juices.

   Time: PT8M

3. Brown the Rabbit

   Add the rabbit pieces to the same pan, pressing them against the hot surface. Fry until nicely browned on all sides.

   Time: PT8M

4. Add Beans

   Stir in the green beans and white beans, mixing them with the browned meat.

   Time: PT3M

5. Add Tomatoes and Bell Pepper

   Add the diced tomatoes and sliced red bell pepper. Cook briefly, allowing the tomatoes to soften.

   Time: PT3M

6. Add Liquid

   Pour in the water (or broth) until the ingredients are just covered. Increase heat to bring to a rolling boil.

   Time: PT5M

7. Add Snails and Herbs

   Drop the cleaned snails into the pan, then sprinkle the chopped rosemary and thyme.

   Time: PT2M

8. Simmer the Base

   Reduce heat to medium and let the mixture simmer gently for 30 minutes, allowing flavors to meld.

   Time: PT30M

9. Add the Rice

   Evenly distribute the rinsed short‑grain rice over the pan without stirring. Press lightly so the rice sits on the liquid.

   Time: PT2M

10. Cook Rice and Form Socarrat

    Increase heat to high for the first 5 minutes, then lower to medium‑low. Cook until the liquid is absorbed and the bottom layer turns golden and slightly crisp (socarrat). This usually takes 20 minutes.

    Time: PT20M

11. Rest the Paella

    Remove the pan from heat, cover loosely with foil, and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

62 g

Fat

15 g

Fiber

6 g