Paella Valenciana


  • 1 chicken
  • 1 rabbit
  • 1/8 L. of olive oil
  • 3 mature, peeled and grated tomatoes
  • ½ Kg of "bajoqueta de ferradura"
  • ¼ Kg of "garrofó"
  • 1 Kg of rice
  • 3 L of water
  • Salt
  • Saffron


Put the recipient in which you'll cook the paella on fire and then add some oil. Once the oil is hot, put the chicken and the rabbit cut in pieces and fry them slowly until the beef would be very browned.

Add the tomato, the "ferradura" and the "garrofó" maintaining the same fire. Once everything is fried add the water and continue the cooking until the stock boils. Maintain this boiling for five minutes, add the rice and continue the cooking.

After incorporating the rice, let it to boil for another five minutes and then reduce the fire, in the final cooking minutes move the paella away of the center of the fire in order to obtain the "socarradet".

The salt and the saffron are added in the process of boiling, previously to the rice incorporation; In this moment are also added the "vaquetes" or "xonetes", but if you don't have them you can add a sprig of rosemary , because its mission is just to aromatize.

Once the paella is taken away of the fire, this must be placed on the floor during some minutes.