Paella Valenciana

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Ingredients

  • 2 boneless, skinless chicken thighs, each cut into 2 pieces
  • 3/4 pound rabbit meat, cut into 4 pieces
  • 2 small duck legs, separated into drumsticks and thighs, or 1 duck breast, cut into 4 pieces
  • Salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons Spanish paprika, preferably Pimienton de la Vera
  • 7-8 cups chicken broth
  • 1/2 teaspoon saffron, toasted and pulverized in a mortar
  • 5 tablespoons good virgin olive oil, preferably Spanish
  • 1/2 pound broad beans or green beans, trimmed and cut into 2-inch lengths
  • 2 frozen, quartered artichoke hearts, thawed
  • 1 cup fresh or frozen and thawed lima beans
  • 1 small onion, minced
  • 6 cloves garlic, crushed through a press
  • 2 medium tomatoes, grated on the large holes of a four-sided grater, skins discarded
  • 2 cups Calasparra or Bomba rice or Goya medium-grain rice
  • 1 sprig fresh rosemary
  • 1 red pepper, broiled, peeled and cut into strips, for garnish

    • Description

    Recipe For Paella Valenciana From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne Rossetto Kasper, The Splendid Table Is Public Radio's

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