La rioja paela

Recipe from: 20 April 2010

Ingredients 19
Servings 2
Minutes 25 mins


Serving Change
  • 400
    Spanish paella rice
  • 800
    Chicken thighs (or breasts if you prefer dry meat), cut into smallish pieces with all lose ends remo
  • 550
    Rabbit, also cut into small sections
  • 125
    Spanish chorizo cut into chunky slices
  • 4
    Tomatoes, peeled and chopped
  • 2
    Pimientos, peeled and cut into strips
  • 2
    Lemons, sliced into wedges
  • 12
    Vaquetas snails
  • 400
    Garrofo white beans
  • 200
    Haricot bean (or tavella)
  • 300
    Wide green bean (ferraura type)
  • 250
    Extra virgin olive oil
  • 125
    Dry sherry
  • 3
    Garlic, crushed
  • 3
    Hot paprika
  • Few springs fresh rosemary
  • 2
    Fresh parsley, chopped
  • 1
    Saffron strands
  • Sea salt and freshly ground black pepper


25 mins
Heat the olive oil in a large paella pan and then add the chopped onions, pimientos, garlic, chillies and rosemary.

Sauté the vegetables for a few minutes until the onions begin to soften, season the chicken and the rabbit with salt and pepper and add to the pan along with the chorizo and paprika.

Fry, stirring frequently, over a high heat to lightly seal the meat.

Add the rice and mix well with all the other ingredients to ensure that each grain of rice is coated in oil.

Pour in the sherry and allow it to evaporate before adding around a litre of boiling water.

Reduce the heat, bring the liquid to a simmer and sprinkle on the saffron, stirring well to combine it with everything well.

Add the tomatoes and season well, simmering for about 15 minutes and stirring well to prevent the rice from sticking, but not too much.

Add the snails, topping up with more boiling water if necessary, and stir through so that they are submerged.

Cook for a few minutes over a medium heat and then stir in the peas and season to taste.

Take the pan off the heat, cover with foil and leave the rice to stand for 5 minutes.

Garnish, sprinkle with a handful of chopped parsley and arrange the lemon wedges around the pan.


Read more on: cook  |  boil  |  sauté  |  vegetables  |  sauté  |  rabbit

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