Hey foodie friends,
With the hustle and bustle of family life, it’s not always easy to whisk ourselves away on a culinary journey that leaves our tastebuds tingling with excitement. But who says we can’t bring the adventure and flavorful allure of distant lands straight into our very own kitchens? That’s right, folks – today, we’re taking a trip to sunny Spain with a much-loved classic that’s sure to make your heart sing and your family crowd around the dinner table quicker than you can say “Olé!”
I’m talking about a dish that Spanish grandmothers pass down through generations, a mix of tender meats, beans, and delicate rice with a crust that’s worth fighting for—the magnificent Paella Valenciana, coupled with a side of garden-fresh salad that even the kiddos can’t resist.
Fancy joining me on this culinary escapade? Aprons on, wooden spoons ready – let’s cook up a storm!
Gathering the goods for this one-pan wonder, I start with the staple – Bomba rice, known for its superior absorption and perfect paella texture. Then, there’s the saffron, a little golden treasure that infuses the dish with a color and aroma as lively as a Flamenco dancer. Add to that a medley of chicken and rabbit (optional for those who might not have it readily available or prefer to keep it chicken-exclusive), green beans, red bell peppers, butter beans, and fresh rosemary, and we have ourselves the foundation of a masterpiece.
Cooking up the paella, I felt like a conductor orchestrating a symphony of sizzles and aromatic wafts that filled the kitchen (and the rest of the home, honestly – the neighbors were giving us envious looks). The family drifted in, one by one, lured by the inviting smells, peering eagerly over my shoulder to catch a glimpse of the paella’s progress.
After the grand finish, with the all-important socarrat crisped up just right, it was time to let the dish rest and turn our attention to the salad. Nothing quite beats a simple, fresh salad on the side to balance out the richness of a main dish. The crisp greens, ripe tomatoes, crunchy cucumbers and radishes, sweet red onions, and that creamy feta cheese create a refreshing counterpoint that preps the palate for the next flavorful forkful of paella.
Finally, the moment of truth – we gathered around, dishing out spoonfuls of golden rice, tender meats, and I couldn’t help but serve myself a piece with a bit of that cherished socarrat. And that first bite? Absolute heaven. The children’s faces morphed from cautious curiosity to pure delight, and the wife gave a nod of approval – success!
Now, I’m not claiming my version can surpass the authenticity of a paella savored on the Valencian coastline. Still, for an evening at home in the UK with a boisterous family of six, it certainly brought us a slice of Spain’s culinary soul.
So, my dear readers, as we journey through the offerings of the world from our kitchens, let’s cherish these moments of connection over dishes that tell their own tales. From my home to yours, I send sumptuous Spanish wishes and encourage you to give this Paella Valenciana with a Garden-Fresh Salad a go.
Until next time, stay hungry, stay curious, and, as always – happy cooking!
Warmest,
Al
Ingredients
– 400g Bomba or Calasparra rice (paella rice)
– 800ml chicken or vegetable stock
– 1g saffron threads
– 8 chicken thighs, bone-in and skin-on
– 250g rabbit, cut into pieces (optional)
– 150g green beans, trimmed and cut into 2-inch pieces
– 1 large ripe tomato, grated
– 1 large red bell pepper, sliced into strips
– 400g lima beans or butter beans, drained
– 2 sprigs of fresh rosemary
– 4 cloves of garlic, minced
– 1 large onion, finely chopped
– 100ml extra virgin olive oil
– 1 tsp smoked paprika
– Salt to taste
– Freshly ground black pepper to taste
– Lemon wedges for serving
For the Garden-Fresh Salad:
– 150g mixed salad greens (lettuce, rocket, spinach)
– 200g cherry tomatoes, halved
– 50g red onion, thinly sliced
– 1 cucumber, sliced
– 100g carrot, grated
– 50g radishes, thinly sliced
– 40g kalamata olives, pitted
– 100g feta cheese, crumbled
– 2 tbsp extra virgin olive oil
– 1 tbsp red wine vinegar
– Salt to taste
– Freshly ground black pepper to taste
Method
1. Prepare the stock by warming it in a pot and steep the saffron threads in the stock for 10 minutes to infuse the flavor.
2. Preheat a 15-inch paella pan or a large, flat-bottomed frying pan over medium-high heat. Add the olive oil to the pan.
3. Season the chicken thighs and rabbit pieces (if using) with salt, pepper, and smoked paprika. When the oil is hot, add the meat to the pan and brown thoroughly on all sides, for about 5-7 minutes per side. Once browned, remove the meat and set aside.
4. In the same pan, add more oil if necessary, and sauté the chopped onion and minced garlic for 3-4 minutes until they soften and become fragrant but not browned.
5. Add the red bell pepper and green beans to the pan and sauté for an additional 2-3 minutes.
6. Add the grated tomato to the pan and cook for a further 2 minutes until the tomato has blended into the vegetables.
7. Scatter the rice evenly across the pan and stir for 2 minutes to coat the grains with the tomato and vegetable mixture.
8. Pour the saffron-infused stock into the pan, ensuring that it covers the rice and vegetables. Arrange the chicken and rabbit pieces on top of the rice. Scatter the lima or butter beans and rosemary sprigs around the pan.
9. Reduce the heat to low-medium and simmer for about 15-18 minutes. Do not stir the paella once you have added the water as this can cause the starches in the rice to release and may make the paella sticky.
10. When you notice the rice has absorbed the stock and has a slight bite to it, raise the heat for the final 1-2 minutes to create the socarrat, the crispy bottom.
11. Remove the paella pan from heat and cover it with a clean kitchen towel. Let the paella rest for about 5 minutes before serving.
12. While the paella is resting, prepare the garden-fresh salad by combining the salad greens, cherry tomatoes, red onion, cucumber, grated carrot, and radishes in a large bowl.
13. In a small bowl, whisk together the extra virgin olive oil and red wine vinegar, and season with salt and pepper to taste. Pour the dressing over the salad and toss to coat evenly.
14. Add the crumbled feta and olives to the salad and give it a final gentle toss.
15. Serve the Paella Valenciana with lemon wedges on the side and accompanied by the fresh salad. Enjoy!
