Valencian Paella

This recipe is one our Wood Stone chefs shared with the crowd at the CIA (Culinary Institute of America)’s annual Worlds of Flavor event back in 2019 and cooked to perfection on our Mt. St. Helens Solid Fuel Charbroiler.

Valencian Paella

Yield: 10 standard portions

Standard serving size: 12 oz.

INGREDIENTS

• 6oz. Olive oil                                                      .
• 1.5 each. Whole rabbit, boned, cut to 1” pieces
• 2 lb. Chicken thighs, boneless, cut to 1 “
• 8 oz. Spanish cooking chorizo, crumbled
• 8 oz. Spanish tomato frito
• 6 ea. Artichokes, trimmed, hearts cut into 8, Soaking in lemon water
• 8 oz. Butter beans, canned
• lg pinch Saffron threads
• 1 Tbsp. Spanish paprika
• Kosher salt
• 1 ea. Rosemary branch
• 16 oz. Chicken broth, unsalted
• 1 lb. Valencian short grain rice
• 2 oz. Snails, tinned or jarred
• 8 oz. French beans

METHOD

1. Build a hardwood charcoal fire in a Wood Stone Charbroiler.
2. Heat 18” paella pan and add olive oil.
3. Add the chicken and rabbit pieces and brown slowly. Move to the outside of the pan.
4. Add chorizo to center of pan and brown.
5. Add tomato and artichokes and fry lightly.
6. Add butter beans, saffron, paprika, salt rosemary branch and broth.
7. Bring to a simmer and remove rosemary sprig.
8. Add rice and stir so all ingredients are evenly mixed.
9. Cook for approximately 20 minutes.
10. Add snails and French beans, cover with foil and let rest 15 min. before serving.
11. You may want to place the pan directly on coal embers for a few minutes to encourage the “Socarrat” or crispy bottom layer of rice.