The recipe.
The classic recipe: water, meat and vegetables only. Flavour comes from the cooking — with the two-waters method (Q1 and Q2).
Extra category · D.O. Arroz de Valencia (Arroz Dacsa)
- Recommended variety
- J.Sendra
- Method
- Traditional Q1+Q2
- 6 steps
- 16–17 min
- Rice
- 100 g / diner
Diners
How many of you?
4
Rice
400 g
Water
3.7 l
Salt
48 g
Q2 · Meat/veg evaporation
2 l
Paella pan
Ø 46 cm
- Chicken800 g
- Rabbit280 g
- Flat beans (ferraura + tavella)220 g
- Grated Roma tomato160 g
- Butter beans (garrofón)100 g
- Extra virgin olive oil11 cl
- Sweet paprika5 g
- Saffron0.25 g
Method
- 01Add only the water that will cook the rice (Q1) and mark its level on the pan.
- 02Top up with much more water (Q1 + Q2): this is what will boil the meat and vegetables.
- 03Sear chicken and rabbit; add the flat beans and garrofón; fry the grated tomato with the paprika.
- 04Cook meat and veg at least 40 min. When the water evaporates back down to the Q1 mark, it's time for the rice.
- 05Scatter the rice, salt (meats, sofrito and water) and cook 16 min: 6–7 on high heat, the rest moderate.
- 06Rest 5 min covered with a cloth before serving.