I was going to post this earlier with the Crema Catalana recipe but had to dash out for a hair cut. I'm back and here is the real deal. I made this last night, too, at the Spanish wine class.
Paella Valenciana
2 cups EVOO
1 Red Bell Pepper, cut into strips
1 # boneless, skinless Chicken Thighs, cut into pieces (or 1 whole chicken, cut into 8 pieces)
1 Whole Rabbit, legs, thighs, and saddle removed and cut into pieces (boning optional but preferred)
2 cups Snails, rinsed
1 tsp Spanish Paprika
1 1/2 # Green Beans, cut into 1 inch pieces
1 1/2 # Fava Beans, shelled
1 Tomato, chopped
1 large pinch Saffron
2 cups Carnaroli Rice
Water as needed, about 6 cups
1. Heat 1/2 cup of EVOO in a large, shallow fry pan or paella pan. Add the strips of pepper and fry until the soften and brown in spots. Remove and reserve for garnish. Fry the chicken and rabbit at medium-high heat until they are nicely browned, adding more oil as needed. Add the paprika to color the meat but don't let it burn. Push the meat to the edges of the pan. Add the beans and tomatoes to the center of the pan mixing them well. Add some water and cover, allowing the mixture to simmer for about 10 minutes or so, just to soften the beans and cook the meat through. Add the snails and cook for 5 more minutes.
2. Heat 4 cups of water and add a large pinch of saffron to "bloom" the flavor and aroma out of it. In another sauté pan heat 1/2 cup of EVOO and add the rice, allowing it to fry (stirring constantly) until it is slightly translucent. Distribute the rice over the meat and beans, stirring to let the rice settle in the pan. Add the saffron water to cover the mixture. Allow to cook, uncovered, and let the rice absorb the liquid. Add more water as needed until the rice is cooked. You may need to lightly stir the mixture at this point to ensure even cooking of the rice (but if you don't need to stir, then don't). Season with salt and pepper and lightly stir to blend. At this point don't stir the paella anymore until you serve it.
Just before you serve the paella turn the heat back to medium-high and allow the bottom of the rice to caramelize so that the socarrat begins to form. Be careful not to burn the paella at this point. If you don't feel comfortable forming the socarrat then just skip it and serve the paella without it. Better to have no socarrat than have burned paella.
Enjoy!
rwj
). You remind me that I bought a large paella pan about a year ago that I could plan a paella party around, and I haven't done it.