Meat and Poultry

Paella Valenciana: Spanish Rice with Chicken and Rabbit

Spanish rice with chicken and rabbit

Ingredients

Katalina
The Cat That Went to Spain–Katalina, circa 1988
  • 1/2 chicken, cut up
  • 1/2 rabbit, cut up
  • 2 or 3 ripe tomatoes
  • 1 artichoke, cooked and separated
  • 1/4 cup peas
  • 2 cups rice
  • 1/4 cup olive oil
  • salt and 2 or 3 filaments of saffron
  • 4 cups water or broth

Preparation

Heat oil in a paella pan or shallow skillet. Throw in cut chicken and rabbit. Reduce heat and sauté until golden.

Add the tomatoes, chopped finely, and the artichoke. Cook 5 minutes. Add water. When it breaks into a boil, add the rice, salt, and saffron.

Lower flame gradually as rice cooks. Cook for about 20 minutes or until liquid is absorbed and rice is tender.

Remove from flame and let sit for a few minutes before serving. Servings: 6

Note: This is the true Valencia-style dish–made without seafood–as opposed to paella from Alicante, which does contain seafood. This little fact could cause dissension amongst the ranks of those who believe paella is synonymous with a seafood dish. The word paella, in fact, is the name of the wide, flat-bottomed pan in which the rice dish, whether seafood based or otherwise, is made.