Paella De La Montaña

Ingredients

• 2 cups Bomba rice
• 500 grams Chicken thighs, chopped
• 300 grams Pork ribs, small cut
• 100 grams Spanish Chorizo, sliced
• 250 grams Mixed wild mushrooms
• 1 liter Chicken broth
• 0.5 teaspoon Saffron threads
• 1 tablespoon Smoked paprika (Pimentón)
• 2 medium Grated tomatoes
• 3 cloves Garlic cloves, minced
• 100 grams Green beans
• 4 tablespoons Extra virgin olive oil

Instructions

1. 1

   Heat olive oil in a paella pan and brown the chicken and pork ribs until golden on all sides.

2. 2

   Add the chorizo and mushrooms, sautéing for 5 minutes until the mushrooms release their moisture.

3. 3

   Stir in the garlic and grated tomatoes, cooking until the liquid has evaporated and the mixture darkens (the sofrito).

4. 4

   Add the smoked paprika and the rice, stirring for 2 minutes to toast the grains and coat them in oil.

5. 5

   Pour in the hot chicken broth infused with saffron and add the green beans; stir once to distribute ingredients evenly.

6. 6

   Cook on high heat for 10 minutes, then reduce to low and simmer for another 8-10 minutes without stirring.

7. 7

   Increase heat to high for the final 2 minutes to create the 'socarrat' (caramelized rice crust) at the bottom.

8. 8

   Remove from heat, cover with a clean cloth, and let rest for 5 minutes before serving.