Easy Paella Inspired Recipe Of A Soup
Reminiscing about Valencia’s traditional rice? Here is an easy paella inspired recipe of a soup that you can cook at home! While it’s difficult to cook an authentic paella outside of the Valencian Community, use this recipe to cook a similar dish – a soup inspired in paella valenciana – on your cooking stove at home.
Due to the lack of Valencia’s native ingredients and utensils such as the broad and shallow paella pan, it’s hard to make this dish outside of Valencia.
This easy paella inspired recipe uses the classic paella ingredients, so its taste is sure to remind you of your sunny holiday in Valencia.
I personally cook this every weekend when it’s either too cold or too hot to cook up paella outside. It’s an easy and very tasty recipe that will consume just over an hour of your time.
Ingredients – Easy Paella Inspired Soup Recipe. Makes 4-6 portions.
0.5 kg (1.1 lb) of raw chicken + 0.5 kg (1.1 lb) of raw rabbit (or 1 kg (2.2 lb) of raw chicken) cut into large chunks, bone on
3-5 cloves of fresh garlic, to taste
2 large ground tomatoes (discard the skin)
1 packet of Valencian paella spice mix Carmencita or similar (or a pinch of saffron and a small amount of Spanish sweet paprika) – you can find them at a Spanish store
Young (much so that there is no fruit in them yet) green flat beans – cut into 1 inch – 3cm strips – approx. 200 grams / 0,5 lb
White broad beans such as lima bean or butter bean – soaked as per the package instructions – approx. 200 grams / 0,5 lb
A bunch of fresh or dried rosemary
A chicken broth cube (preferably organic)
Rice (large grain) – 2-3 handfuls
Take a medium sized pan and pour olive oil in until it covers the surface. Turn the heat on high. Salt the chicken (and rabbit) pieces and brown them in the pan, tossing them around occasionally.
Crush the garlic a little with your knife, add it to the pan, mix and take the temperature down a little.
Keep stirring occasionally. Once the garlic and the meat get crispy on all sides, add the ground tomatoes and both types of beans. Dress with salt, mix well and cook the mixture for another 5 minutes on medium high.
Now turn the stove on high and pour in the water almost up to the top of the pan. Add the spice mix, the stock cube and rosemary (I like to put the rosemary into a fine strainer and let it sit on top of the pan. This way the hard rosemary bits can be easily removed after they have given off their flavor to the broth). Mix well and let it come to a boil.
Once boiling, turn the temperature to low and let it cook for 60 minutes. Correct the saltiness by the end of the cooking process.
The stock is ready. Take out the meat, separate it from the bone and cut into smaller pieces. Discard the bones and add the meat back to the stock. Now you can cool down the stock and freeze it to cook rice at a later time (this helps avoid the rice soaking up the stock and becoming a paste).
Or if you are about to eat, depending on how thick you like your soup and on the number of the people, divide the stock if necessary, bring it to a boil again and put in your large grained rice and cook it according the package instructions (Valencia types of rice cook for 13-15 minutes).
I hope you enjoy this easy paella inspired soup recipe! On your next trip to Valencia explore the local gastronomy on my tapas & wine tour! I keep groups really small for an optimal dining and learning experience.
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