99% HACEN MAL LA PAELLA - El secreto de la Tía de Valencia

📚 My family recipe book “Paella Sundays” on special offer only until the end of the month Today I'm sharing my biggest secret for a perfect Sunday paella from Valencia: loose, flavorful rice cooked just right, neither hard nor mushy. If you're always worried it will turn out undercooked, bland, or sticky, stick with me: I'll show you what to do with the heat, the broth, and the rice, and the mistakes to avoid so your paella wins over the whole family. 👇 📝 Approximate ingredients (serves 4–5): Bomba rice — 400 g Chicken pieces (with bone) — 600–700 g Rabbit pieces — 400–500 g Flat green beans — 200 g Lime beans (or other large white beans) — 150–200 g Grated tomatoes — 2–3 (about 200 g) Extra virgin olive oil — a generous drizzle Water or mild stock — approx. 1.2–1.5 l Saffron or food coloring — to taste Salt — to taste Sprig of rosemary — optional Brief preparation instructions: Brown the chicken and rabbit in salted oil until very golden. Add the green beans and lime beans and sauté for a few minutes. Make a well in the center, add the grated tomato, and cook until it reduces and thickens into a sofrito. Cover with water or stock, add saffron, and adjust the salt. Let it simmer for 15–20 minutes to create a flavorful broth. Add the rice in a thin layer, stir only once, and don't stir it again. Cook first over high heat, then reduce to medium heat until the rice is cooked through and almost all the liquid has been absorbed. Let it rest for a few minutes before serving. Your Sunday paella is ready! If this video has helped you, give it a "like" and tell me in the comments how your paella turned out and who you shared it with. #PaellaValenciana #SundayRice #AuntFromValencia'sKitchen #HomemadeRecipe #SpanishCuisine