The secret of paella lies in a fine combination of flavours as varied as its ingredients: on a rice base, each chef expertly combines different produce from field and sea. A balancing act that results in a dish with a great complexity of flavours, aromas, and even textures.
Mahou 5 Estrellas takes it place in this symphony as one more ingredient that combines perfectly with each individual food —vegetables, poultry, fish and seafood —making it more than just the sum of its parts by adding the required balance of freshness and flavour so we can better savour each bite of this singular and emblematic recipe.
750 gr rice, preferably “bomba‟
250 gr green beans
400 gr artichokes (sprouts)
250 cl crushed tomato
1 cup of oil
The ideal pan for cooking a paella is the one that gives the dish its name (a paellera). It is short with a flat bottom, and once distributed, the rice should not be stacked very high in it. If you do not have one, use a short, wide saucepan or frying pan.
First, sauté the chicken and the rabbit, cut beforehand. When they start to turn a golden colour, add the vegetables and season. Shortly after, add the crushed tomato and fry gently for a couple more minutes.
Now add water. The amount should be triple -in volume, not weight -that of the rice. This amount can vary depending on the type of rice used. Turn up the heat and cook for 30 minutes, adding a few strands of saffron.
Now add the rice, distributing it across the paellera, and do not stir during the cooking process, which will take between 15 and 20 minutes. You should have stock until the end but if it dries up you can gradually add boiling water from a pot you have prepared on the boil.
Once the rice has finished cooking it should be loose and dry. Leave to rest for a few minutes, covering with a cloth, and serve.