Spain
Recipe by Mr. Cuisine — researched from regional sources and kitchen-tested
A spectacular, authentic inland paella featuring caramelized meats, tender beans, and saffron-infused rice cooked to a perfect, crispy-bottomed finish.
Heat the olive oil in a 40cm paella pan over medium-high heat. Generously salt the chicken and rabbit pieces. Fry them until deeply golden brown on all sides. Move the meat to the outer edges of the pan where the heat is lower.
Browning creates a rich fond on the bottom of the pan, which is vital for building flavor since we are using water instead of stock.
Deeply caramelized, crispy skin on the meat.
In the empty center of the pan, add the flat green beans and garrofó beans. Fry until slightly softened. Push them to the edges with the meat. Add the minced garlic and grated tomato to the center. Cook until the tomato darkens and loses its water, then stir in the paprika quickly.
Cooking the tomato down concentrates its natural sugars and acids. Burning the paprika makes it bitter, so it must immediately mix with the moist tomato.
The tomato paste will separate slightly from the oil, turning a deep brick-red color.
Pour the warm water into the pan, integrating all ingredients from the edges back into the liquid. Add the crushed saffron threads. Bring to a vigorous boil, then reduce to a steady simmer.
This creates an incredibly flavorful, clean broth directly in the pan using the juices, bones, and fond from the seared ingredients.
The liquid should reduce by about one-third, turning a beautiful golden-amber color from the saffron.
Pour the rice in a straight line directly across the diameter of the pan. Use a spoon to spread the rice evenly across the entire pan surface. Do not stir the rice again after this step.
Stirring releases starches, which creates a sticky, creamy texture like risotto. Paella rice needs to cook undisturbed to remain loose and absorbing.
The rice should be fully submerged just beneath the bubbling liquid.
Cook on high heat for 8–10 minutes, letting the liquid evaporate until the rice appears on the surface. Reduce the heat to low for the remaining 8–10 minutes. In the last 5 minutes, lay the rosemary sprig on top of the rice. During the final 2 minutes, turn the heat to medium-high to form the crust.
The high heat at the end fries the bottom layer of rice in the settled olive oil and rendered fats, creating the prized socarrat.
Listen for a distinct crackling, popping sound and watch for a rich, toasted aroma (not a bitter, burnt smell).
Remove the pan from the heat, discard the rosemary sprig, cover the top with a clean kitchen towel or foil, and let it rest before serving.
Resting allows the residual steam to finish cooking the top layer of rice perfectly while letting the flavors settle and mellow.
The rice grains should look plump, dry, and separate from one another.