Spanishby Wikibooks CookbookValencian-Inspired PaellaCook5 hTotal5 hServes6Keep screen onSaveShareIngredients500 g (1 pound) boneless, skinless chicken, diced1 large whole rabbit (or additional pound of chicken breast as a substitute)1 large whole duckSalt to taste8 tablespoons olive oil3 large red bell peppers, one cut into strips and the remaining diced1 large green bell pepper, quartered1 large onion, quartered28 g (1 ounce) garlic1 tablespoon sweet paprika500 g (1 pound) diced or grated tomatoes500 g (1 pound) canned cannellini beans in water, thoroughly rinsed8–10 threads of saffron and/or 1.5 teaspoons yellow food coloring3 cups short-grain white rice (also called Valencian rice or pearl rice)3–4 branches of fresh rosemary1–2 fresh artichokes (optional)StepsStep-by-step0 of 36 done1Defrost the duck if necessary.2Remove the organs and orange sauce packet and set aside.3Cut off the tail, trim off the neck skin and set aside.4Quarter the duck.5Place the quartered duck, spine, neck skin and tail in the pot along with the frozen rabbit and the onion and green bell pepper.6Fill the pot nearly to the top with water and heat to a moderate boil. Allow the contents to boil for about an hour.7Remove the rabbit and quartered duck but leave the neck, tail and spine in the water. Then allow it to cool. All the meat should be cooked.8Remove the skin from the duck meat and place the skin back in the pot.9Remove the meat from the rabbit and duck and set aside.10Put the duck bones, duck skin and rabbit bones back in the boiling water.11Boil until the water is reduced to half of its original volume.12Discard the bones and skin and strain the broth.13Add the saffron and/or food coloring and simmer for an additional 2–3 minutes until the broth turns orange/yellow.14Cut off the stems and thoroughly rinse the artichokes.15Boil both the stems and the artichoke for about 20 minutes.16Remove from the pot and run under cold water until cool.17Cut the leaves from the artichoke hearts and scoop out the spiny threads. You will use the hearts and stems in the paella. Save the leaves for another day.18Pour olive oil in a paellera over high heat and wait for the oil to shimmer.19Sear the pepper strips and remove from the pan.20Add the chicken breast and a tablespoon of salt. Cook the chicken about half way.21Add the duck and rabbit. Sauté the meat until golden brown.22Add diced peppers and sauté for 1 minute.23Create a space in the center of the pan and add the garlic. Sauté until brown (be careful, as garlic burns easily).24In the same space, add the tomatoes and allow to cook for about a minute. Then mix thoroughly.25Add the paprika and mix thoroughly.26Add the rice and stir until the rice is coated with the mixture.27Pat the mixture down so it's level and add the broth so that it's almost to the top of the paellera.28Add the rosemary branches, artichoke hearts and stems.29Reduce the heat to low and allow the mixture to simmer for 10 minutes.30Taste the broth. Add more salt if needed and gently mix to prevent broth from spilling.31Remove the rosemary branches and continue cooking. At this point it's important NOT to stir the paella to allow toasted rice to develop at the bottom of the pan.32Taste the rice in various places about once every four to five minutes. You'll know it's done when it's soft but not pasty.33Replace the bell pepper strips and arrange them in a circular pattern.34Remove the paella from the heat and place a white dish towel over the pan.35Wait 5–10 minutes to allow the rice to absorb the remaining liquid.36Serve hot. You should notice toasted (but not burned) rice at the bottom of the pan.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
