Omar Allibhoy’s Authentic Spanish Paella

Name: Omar Allibhoy’s Authentic Spanish Paella
Ingredients: artichoke; green beans; broad beans; chicken meat; rabbit meat; salt; extra virgin olive oil; garlic; smoked paprika; grated tomatoes; 1.5 l chicken stock; 0.5 g saffron; 250 g paella rice; 3 vetvička rosemary; lemon wedge

#paella#chicken#rabbit#saffron#Jamie Oliver

Learn how to make a traditional Spanish paella with chicken, rabbit, and fresh vegetables infused with saffron and smoked paprika for a rich, vibrant flavor. This step-by-step recipe guides you through preparing the perfect socarrat—the crispy rice crust that makes this dish truly special.

Ingredients extracted via AI

Ingredients

artichokegreen beansbroad beanschicken meatrabbit meatsaltextra virgin olive oilgarlicsmoked paprikagrated tomatoes1.5 l chicken stock0.5 g saffron250 g paella rice3 vetvička rosemarylemon wedge

Procedure generated via AI

Heat the paella pan over medium-high heat.
Prepare the saffron by folding it into a small bundle and toasting it in the hot pan for a few seconds on each side to release its aroma.
Add the chicken and rabbit pieces to the pan along with plenty of salt and a generous drizzle of extra virgin olive oil.
Sear the meat on high heat until it turns dark brown and caramelized.
Clear some space in the pan and add the green beans and broad beans. Cook them until they have a nice browned color.
Add peeled and sliced artichokes, removing the inedible fuzzy parts from the center.
Stir in finely chopped garlic, cover briefly, and gently sweat it for about 30 to 60 seconds.
Sprinkle in the smoked paprika, stir well, then immediately add the grated tomatoes and cook for about 2 minutes.
Pour in 1.5 liters of chicken stock and stir to combine.
Add half a gram of crushed saffron and bring the mixture to a boil.