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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, boneless chicken thighs
• Instead of Rabbit: Pork shoulder, veal
• Instead of Green Beans: snap peas, asparagus
• Instead of White Beans: cannellini beans, great northern beans
• Instead of Tomatoes: canned diced tomatoes
• Instead of Red Bell Pepper: yellow bell pepper, poblano pepper
• Instead of Short‑Grain Rice: Arborio rice, other short‑grain rice
• Instead of Olive Oil: vegetable oil, sunflower oil
• Instead of Water: chicken broth, vegetable broth
• Instead of Snails (rain snails): none – can omit for a traditional version
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Smoked Paprika: regular paprika
• Instead of Saffron Threads: turmeric for color

Equipment Needed

• Large Paella Pan
• Stove (gas or electric)
• Wooden Spoon
• Sharp Knife
• Cutting Board
• Measuring Cups
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the chicken and rabbit on high heat to develop flavor.
• Ensuring enough liquid is added so the peppers do not burn.
• Adding the rice without stirring to allow socarrat formation.
• Monitoring the bottom crust (socarrat) for the characteristic golden‑brown flavor.

Chef Tips from the Video

• Use authentic Spanish Bomba rice for the best texture and liquid absorption.
• Let the socarrat develop; it is the hallmark of a true paella.
• If snails are unavailable, omit them or replace with a handful of sliced mushrooms for umami.
• A pinch of saffron adds authentic color and aroma but is optional.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; reheat gently on the stove with a splash of broth.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑chop the vegetables and measure all ingredients before heating the pan.
• Cook the beans ahead of time and keep them refrigerated.
• Prepare a saffron infusion (steep threads in warm water) while the base simmers.

Frequently Asked Questions