How to make meat paella


One of the most traditional dishes of Spain is the Paella and the meat is one of the most prepared in the houses because the ingredients are cheaper and easier to obtain than the one that is made of seafood. If you are passionate about this Mediterranean recipe and you want to learn how to make meat paella, in this article we tell you step by step how to get it. In just over 1 hour you will be able to enjoy the delicacy of this recipe made by yourself.

Low difficulty Ingredients:
  • 600 grams of rice pump
  • 300 grams of chopped chicken
  • 200 grams of rabbit meat
  • 250 grams of flat green beans
  • 1 can of crushed tomato
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon saffron
  • 1 clove garlic
  • 2 liters of chicken broth
  • Salt
  • Olive oil
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The first step we will take to prepare our meat paella recipe it will be to clean the vegetable; we will have to chop all the vegetables so that there are small pieces scattered around the paella. Next, we will cut the meat of the chicken and the rabbit into dice and a pinch of salt is added.


When we have the ingredients clean and chopped, we must put plenty of olive oil in a pan and, when hot, add the chicken and rabbit meat over low heat. When you see that the pieces start to brown, you should add the vegetables and garlic and stir with patience to prevent any ingredient from sticking to the paella or burning.


When you see that all the ingredients are ready, you should add some paprika and crushed tomato. Mix all the ingredients well so that the new flavors are mixed together; When you think they are all integrated, it is time to move on to the next step.


We shall add chicken stock in the pan where we have the sofrito prepared; when we see that it starts to boil, we will throw the rice. There are people who instead of pouring all the chicken broth liquid, mix it with water to make the flavor not so strong: this is totally according to your choice, depending on how you like the meat paella you should lower the broth with water or pour it as is.


When add the rice to the broth we must distribute it immediately throughout the paella; keep in mind that the ideal is that there is the same amount of rice distributed so that you need the same cooking minutes. Once you have the scattered rice, you will no longer have to stir it. To know if you are doing well, you should keep in mind that the rice must be completely covered with broth, if not, pour more broth until it is completely covered.


The saffron It is the ingredient that brings the yellow color so characteristic of paella; That is why, just at the moment you pour the rice, you should add a little saffron so that, while stirring, this spice is also integrated by all the recesses of our recipe. If you do not have saffron you can get a food coloring.


When the water in the paella has evaporated It will be when you are ready to eat. Try the rice and if you see that it is not yet well done, it may be because you put little broth; add a little more (carefully) so that the rice is finished inflating and is at the point you like.


With the rice ready, you just have to turn off the heat and let it stand for about 5 minutes so that the meat paella adopts a consistent and compact texture. Thenmake the plate with lemon pieces and serve it immediately, it will be delicious!


The Meat paella It is a traditional dish of Spanish cuisine that is economical and easy to make; However, if you want to enjoy a slightly more elaborate dish, try seafood paella. And, in winter, there is nothing more tasty than enjoying delicious rice soup. Enjoy your meal!

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