Veal paella is one of the more refined options in the Spanish rice repertoire. The delicate flavor of veal — somewhere between beef and chicken — pairs beautifully with saffron and a clean chicken stock. This is a dish for when you want something impressive without being heavy.
Why Veal Works Beautifully in Paella
Veal is tender and mild, which means it doesn’t overpower the rice or the stock. It braises quickly, releasing collagen that gives the broth a silky body. The result is a paella that feels luxurious without being heavy — elegant enough for a dinner party, straightforward enough for a Sunday lunch.
Ingredients
- 400g Bomba rice
- 500g veal (shoulder or shank), diced
- 1 ripe tomato, grated
- 1 red pepper, sliced
- 4 cloves garlic
- 1 tsp sweet paprika
- Saffron
- 1.2 litres veal or chicken stock
- Rosemary sprig, olive oil, salt
How to Make It
Brown the Veal
Brown veal pieces in olive oil over high heat until well colored on all sides. This creates the fond that forms the flavor base of the whole dish. Season generously with salt.
Build the Sofrito
Add garlic, pepper, and tomato. Cook into a rich, dark sofrito. Add paprika off the heat, stir, then return to flame.
Cook the Rice
Add rice, toast briefly, then pour in hot stock with dissolved saffron. Distribute evenly and cook without stirring — 8 minutes high, 8–10 minutes medium.
Finish with Socarrat
Raise heat at the end for 1–2 minutes to form the caramelized crust. Rest covered for 5 minutes with a rosemary sprig on top for fragrance.
Chef’s Tips
- Veal shoulder gives the best flavor — shank is also excellent.
- Don’t skip browning the meat — this is where the flavor comes from.
- Rosemary adds a subtle herbal note that works perfectly with veal.
📺 Auf Deutsch ansehen
📺 Guarda in Italiano
📺 Assistir em Português
