Paella Valenciana

I’m 21 years old and study Law at the Pontifical Catholic University of Ecuador. I dream of continuing my education in Spain, where my mother lives. One of my favorite dishes is Paella, which reminds me of time spent exploring cities in Spain with my family. It’s more than a meal—it’s a connection to my roots and inspiration for the future.

I’m from San Sebastián. My love for cooking began at Sha’s Restaurant, near the beautiful Gozalandia waterfall. After studying Culinary Arts at NUC in Mayagüez, I gained valuable experience during my internship in Tennessee. Making Paella for the first time was an exciting challenge, and I look forward to perfecting it in the future.

INGREDIENTS

400 g bomba rice
1 kg chicken, cut into pieces
500 g rabbit, cut into pieces
200 g green beans
100 g garrofó beans (Lima beans)
100 g peeled and ground tomatoes
3 small carrots, chopped
6 tablespoons olive oil
Saffron threads
Ground paprika
A sprig of rosemary
Salt to taste

INSTRUCTIONS

1. PREPARE THE PROTEINS
Heat olive oil in a large pan over medium heat. Brown the chicken and rabbit pieces until golden. Remove and set aside.

2. COOK THE VEGETABLES
In the same pan, add the green beans, garrofó beans, carrots, and tomatoes. Cook until softened. Add stock and a sprig of rosemary. Bring to a boil.

3. ADD THE RICE AND SAFFRON
Add rice and saffron to the pan, stirring to combine. Remove rosemary. Bring to a strong boil over high heat.

4. SIMMER
After about 10 minutes, reduce heat gradually. Let the rice cook undisturbed for another 10–15 minutes until the liquid is absorbed and a crispy bottom layer forms (socarrat).

5. SERVE
Garnish with rosemary and serve warm.