Paella Valenciana

At once both rustic and elegant, this exquisite rice dish originated in the Valencia region of Spain and is typically made outdoors in large, shallow pan called a paella, or paellera. Making paella is a man's activity in Spain. A fire of orange and pine wood is built, and the paella is cooked over the fragrant flames. Paella valenciana is the most famous version. Optional additions to paella Valenciana are rabbit and snails. Other versions include paella de mariscos (seafood) and paella mixta (mixed).

4 to 6 servings

• Olive oil -- 1/4 cup
• Chicken, cut into serving portions -- 3 pounds
• Salt and pepper -- to season
• Garlic, roughly chopped -- 3 to 4 cloves
• Paprika -- 2 teaspoons
• Rosemary, chopped (optional) -- 1 teaspoon
• Tomatoes, crushed or chopped -- 1 cup
• Water -- about 6 cups
• Green beans -- 1 cup
• Peas or lima beans -- 1 cup
• Saffron (optional) -- big pinch
• Salt and pepper -- to taste
• Short- or medium-grain rice -- 3 cups

Method

1. Heat the olive oil in a paellera or large, wide skillet over medium-high heat. Season the chicken pieces with salt and pepper and brown them on all sides in the hot oil.
2. Reduce heat to medium and push the chicken pieces to the sides of the pan. Add the garlic, paprika and rosemary to the middle of the pan and sauté until the garlic just begins to brown, 2 to 3 minutes. Stir in the tomatoes and simmer for another 3 to 4 minutes.
3. Add the water, green beans, peas or lima beans and saffron to the pan and bring to a boil. Season well with salt and pepper and simmer for 15 to 20 minutes, or until the liquid is reduced by almost half.
4. Stir in the rice and simmer, uncovered, for another 20 minutes, adding a little water to the pan if necessary.
5. Remove from heat and let the rice rest for about 5 minutes. Serve accompanied with lemon wedges to squeeze over the top if you like. Diners traditionally eat directly out of the pan.

Variations

• Short-grained rice is the type typically used for paella. It is starchier and provides a creamier dish. The traditional Spanish rice varieties for paella are calasparra or bomba. Arborio or carnaroli, Italian rice varieties used for risotto, also work well. In a pinch, regular long-grain rice will do.
• Paella de Mariscos (Seafood): use a combination of seafood: mussels, shrimp, lobster, squid, clams, cuttlefish. Skip the Step One. Go directly to sautéing the garlic and paprika in the oil. (You can omit the rosemary). After adding the rice, let it cook for about 5 minutes, then push the seafood down into the rice and liquid and continue to simmer until the rice is cooked through. Use a seafood or fish broth in place of water if you like.
• Paella Mixta (Mixed): use any combination of a variety of ingredients to suit your taste. Many versions have a meat ingredient and a seafood ingredient. For meats, options include chicken, pork, rabbit, chorizo sausage, snails and duck. For vegetables try adding chopped bell peppers, onions, capers or pimentos. Olives are never added to paella in Spain, but they are a very popular addition in Latin America.
• The Socarrat: a bottom layer of crusty rice, called the socarrat often forms on the bottom of paella and is considered desireable. Increase the heat below the paella toward the end of cooking to toast the rice on the bottom. Then set aside to rest as directed before serving. The socarrat is called the pegado in Latin America.