Paella Valenciana (for 2)

Paella pan size 40 cm. Alternatively, use a flat non-stick pan from 36 to 40cm.

• 240 g Bomba rice.
• 1200 ml Veal and herbs stock.
• 50 g Sofrito tomato.
• 30 ml Sofrito Oil
• 100 g Chicken wings
• 100 g Rabbit
• 50 g Runner beans
• 60 g Butter beans (Garrofó)
• 60 g Artichoke

Step by step paella

Soak the Garrofó beans in mineral water overnight. Place the paella pan over a high heat. Heat the sofrito oil in the paella pan, then add the meat and stir-fry. When the meat is golden-brown, add the rice and vegetables and fry them lightly over a low heat for 1 minute. Add the Sofrito tomato and fry it lightly for another 45 seconds. Pour in the stock, bring to boil and cook over a high heat for 6 minutes. Season according to your taste. Lower the temperature and cook for another 7 minutes. The last step before serving is to make the socarrat – the crispy layer of rice that meets the pan. Bring the temperature up to the highest heat and cook for approximately 3 minutes. Check if the rice has soaked up all the stock and leave the paella to rest for a few minutes.

Traditional aioli (50g)

• 600 ml Vegetable oil
• 1 whole egg
• 20 g Raw Garlic paste
• 330 ml Olive oil
• Pinch of salt

Step by step Traditional aioli

Place all the ingredients except the oil into a blender and mix it at the highest speed for a minute. Add the oil slowly until the mix has the same consistency as mayonnaise. Store it in a piping bag in the fridge.