@fnune's paella

[noahp]

Paella valenciana

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Ingredients

For 8 people, using
a paella with 50cm of outer diameter:

• 800g bomba rice
• 4l water (g of rice _ 5: it's a pretty big paella and bomba rice soaks up a
  lot of water. Depending on your paella you may want to do _ 3 the rice, but
  stay in the * 3-5 range). Note that about half of the water will be gone by
  the time you add the rice
• ~10 pieces of chicken
• ~10 pieces of rabbit
• 250g bajoqueta (or flat green beans, romano beans)
• 250g garrofó (or white butter beans)
• 20ml olive oil
• 1tsp sweet paprika (ground)
• 300g grated tomato (skin removed)
• salt
• saffron (or yellow food dye (this is classified information))
• 2 rosemary twigs (fresh)

Instructions

Prep:

If possible get a paella and a matching paellero (e.g.
here)
Do not cook for many people using a small paella: there will be too much rice
and it will not cook evenly Make sure your paella (that's what the pan is
called) lies flat on the paellero: you can do this by testing with a puddle of
oil and seeing that it settles at the center Grate the tomato Cut the bajoqueta
in small (3-4cm) pieces Salt the meat lightly (you may also do this later)

Action:

Heat up your paella using the inner stove Brown the chicken and the rice Once
browned, move the rice away from the center and let it rest at the edges of the
paella Add the garrofó and the bajoqueta to the center of the paella and let
them brown a little Add the tomato and the sweet paprika, making sure that the
sweet paprika doesn't burn Let the mixture simmer for a while and mix it well
with the vegetables in the center (note that the meat is still at the edge of
the paella) Turn up the fire, turn on the outer stove ring and add all the water
Add the rosemary twigs (optionally remove them at some point before the rice
finishes cooking; some people add them back to the finished paella for scent and
decoration) Move things around while it cooks, make sure the water never boils
hard, it needs to be just bubbly Let it cook for about 30 minutes, and during
this time add salt until the flavors of the mixture come out (how much salt you
add is crucial to the success of your paella) Add the rice and the saffron right
after it Very important: you should never stir the rice after it first settles,
so try to get it right the first time you add it. Some people do this by
distributing the rice in the shape of a cross and then spreading it across the
pan with a tool. Make sure all the rice is under water. Once you're happy with
it, leave it alone and never stir it again Once all the water is gone (it will
be about 18 minutes), turn up the fire to lightly burn the bottom layer of rice
to create a nice socarrat Turn off the fire and cover the paella with something
(like a big piece of paper) to let it cool down a bit (for about 10 minutes)
before serving