The most DELICIOUS Birria Ramen (Must Try)

Ingredients

• 2 cups Bomba Rice (short‑grain Spanish rice, rinsed)
• 1 pound Chicken Thighs (bone‑in, skin‑on, cut into 2‑inch pieces)
• 0.5 pound Rabbit (cut into bite‑size pieces (optional, can omit))
• 8 ounces Green Beans (Ferraura) (cut into 2‑inch pieces)
• 0.5 cup Garrofó (Lima Beans) (optional, can use frozen lima beans)
• 0.02 gram Saffron Threads (steeped in 2 tbsp warm water)
• 4 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Paprika (sweet Spanish paprika)
• 3 cloves Garlic (minced)
• 1 large Tomato (peeled, grated or finely chopped)
• 4 cups Chicken Stock (hot, homemade or low‑sodium store‑bought)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Rinse the rice under cold water until the water runs clear. Pat dry. Cut chicken and rabbit into bite‑size pieces, season lightly with salt and pepper. Trim green beans and set aside. Peel and grate the tomato, mince the garlic.

   Time: PT10M

2. Saffron Infusion

   Place saffron threads in a small heat‑proof bowl, add 2 tbsp warm water, and let steep while you finish prep.

   Time: PT5M

3. Sauté Meat

   Heat 4 tbsp olive oil in the paella pan over medium‑high electric heat (≈350°F). Add chicken and rabbit pieces in a single layer; cook 5‑6 minutes, turning once, until lightly browned but not fully cooked. Remove and set aside.

   Time: PT6M

   Temperature: 350°F

4. Sauté Vegetables

   In the same pan, add the green beans and garrofó; sauté 3 minutes. Add garlic, paprika, and the grated tomato; cook 2 minutes until the tomato softens.

   Time: PT5M

   Temperature: 350°F

5. Add Rice and Liquid

   Stir in the rice, coating it with the oil and vegetables for 1 minute. Pour in the hot chicken stock, then add the saffron infusion (including the threads). Spread the mixture evenly; do not stir after this point.

   Time: PT3M

   Temperature: 350°F

6. Simmer Paella

   Reduce heat to medium‑low (≈300°F) and let the paella simmer uncovered for 15‑18 minutes, or until the rice has absorbed most of the liquid. If the liquid evaporates too quickly, add a splash of hot water.

   Time: PT18M

   Temperature: 300°F

7. Return Meat and Rest

   Tuck the browned chicken and rabbit pieces back into the pan, arranging them on top of the rice. Cover the pan loosely with foil or a clean kitchen towel and let rest for 5 minutes off the heat.

   Time: PT5M

8. Serve

   Remove the cover, give the paella a gentle shake to loosen the socarrat, and serve directly from the pan. Garnish with lemon wedges if desired.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

22g

Fiber

5g