A perfect Meat Paella: 3 key tips

When we think of paella, seafood often comes to mind. However, the meat paella It is also a classic of Spanish gastronomy, a recipe with a country soul that always brings the family together around the table.

Prepare a good meat paella It is not difficult, but it has its secrets so that the rice is just right, tasty and with that desired socarrat at the bottom.

Although there are many variants, today we focus on this version that celebrates the flavors of the land. In this definitive guide, we are going to reveal all the tricks so that you can prepare a meat and vegetable paella spectacular.

About the Meat Paella recipe

Paella is much more than a dish; It’s a ritual. and the meat paella It is one of its most traditional versions, especially in the interior regions of Spain.

Unlike seafood paella or the famous Valencian paella, this one is nourished by farm products: chicken, rabbit, pork ribs and a selection of fresh vegetables that add incredible flavor to the broth.

The essential flavor of traditional meat paella

One of the keys to this meat paella recipe is the sofritothe basis of everything. A good stir-fry, cooked over low heat, is what will give the rice that deep color and flavor that characterize a memorable paella.

And of course, the broth. A good homemade broth is essential for the result to be of another level.

The perfect rice for a balanced meat paella

Not just any rice is good for a good meat paella. You need a short or medium grain variety, such as Bomba or Senia rice, which have a great capacity to absorb the flavors of the broth without overdoing it.

• NOTE: The proportion of broth and rice is crucial. The general rule is usually double or triple the volume of broth than rice, but this can vary depending on the heat and the type of paella pan.

The goal is for the rice to be cooked, loose and dry at the end. And, of course, the socarratthat slightly toasted and caramelized layer of rice that forms at the bottom of the paella pan.

Achieving this is an art that is achieved by raising the heat during the last minute of cooking. It is the most WANTED part!

3 Key tips before preparing your meat paella

• The always hot broth: Adding the hot broth prevents the cooking of the ingredients from being interrupted and helps to better control the times.
• The paella matters: Use a paella pan of the appropriate size for the number of diners. A thin layer of rice cooks more evenly.
• Don’t go overboard with the ingredients: A paella is not a simple “rice with things”. The key is balance, where rice is the protagonist and the rest of the ingredients add flavor without overloading it.

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Meat paella step by step

Yield: 4 servings

Preparation time: 1 hour and 30 minutes

Ingredients for meat paella

• 400g round grain rice (bomba or carnaroli type)
• 500g chopped chicken (thighs and thighs)
• 300g chopped pork ribs
• 1 large red pepper
• 1 medium green pepper
• 2 ripe tomatoes
• 150g flat green beans
• 100g of carob (Judión Valenciano)
• 4 cloves of garlic
• A few strands of saffron
• 1 tsp. sweet paprika
• Extra virgin olive oil
• Sal
• Pepper
• 1.2 liter of broth (if it is homemade broth, better)
• A few sprigs of fresh rosemary (optional)

How to make meat paella step by step

1. Preparation: Before starting, cut the peppers into strips and the green beans into pieces. Finely chop the garlic. Grate the tomatoes.
2. Seal the meats: Put a good splash of olive oil in a paella pan or large frying pan, over medium-high heat. When hot, season the chicken and pork ribs with salt and pepper and brown on all sides until well sealed. Remove the meats and reserve.
3. Prepare the sauce: In the same oil, fry the red and green pepper strips. When they are tender, add the green beans and the garrofon, if using. Cook for a few minutes and then add the chopped garlic. Just before the garlic browns, add the grated tomato and sauté until the water evaporates and a concentrated sauce remains.
4. Integrate: Add the sweet paprika, stir quickly and put the meats back in the paella pan. Mix everything well so that the flavors integrate.
5. The broth and saffron: Pour the hot broth into the paella pan. Add the saffron threads (they can be lightly toasted wrapped in aluminum foil to enhance their flavor). Taste and adjust the salt. Let everything boil together for about 10 minutes so that a tasty broth forms.
6. Rice time: Add the rice, distributing it throughout the paella pan. With a spatula, distribute it evenly over the entire surface. From this moment on, the rice should not be stirred anymore.
7. The cooking: Cook over high heat for the first 8-10 minutes. Then, lower the heat to medium-low and continue cooking for another 8-10 minutes, or until the rice has absorbed almost all of the broth. If you want, you can add a few sprigs of rosemary on top in the last minutes.
8. The socarrat (optional): When there is very little broth left, turn the heat up to high for about a minute. Wait 1 more minute and remove from heat immediately so that it does not burn. This allows that tasty and sought-after “crust” to form.
9. The final rest: Cover the paella pan with a clean kitchen towel or aluminum foil and let it rest for 5-10 minutes before serving. This step is essential for the rice to finish settling.

Frequently Asked Questions about Meat Paella

• What type of meat is added to paella? The meat paella Traditionally it has chicken and rabbit. However, it is very common to use pork ribs, lean pork or even sausages. The key is to use meats that add flavor to the broth during cooking.
• What ingredients does a meat paella contain? In addition to the meat (chicken, pork, rabbit), the basic ingredients are round grain rice, a good sauce with tomato and peppers, green beans, garrofon, saffron, paprika, garlic and a tasty broth.
• What is put first in the meat paella, rice or water? First, prepare the sauce with the vegetables and meat. Then the broth (the flavored “water”) is added and allowed to boil to create the flavor base. The rice is added later, once the broth is boiling and full of flavor.
• How to make the rice loose in the meat paella? There are three keys: use the correct variety of rice (Bomba or Senia), do not stir the rice once it has been distributed in the paella pan, and respect the proportion of broth and cooking times so that it is completely absorbed without the grain breaking.