Valencian Grumetón

Introduction

Valencian Grumetón is a traditional dish from the coastal region of Valencia, Spain. This hearty and flavorful meal has its roots in the rich maritime history of the area. Originally prepared by local fishermen, Grumetón combines the bounty of the sea with the agricultural produce of the Valencian fields. Over the years, this dish has evolved from a humble meal for seafarers to a celebrated centerpiece at family gatherings and local festivals.

The name "Grumetón" is derived from "grumete," a term that refers to junior sailors or "cabin boys" in Spanish. It is said that the dish was often prepared by these young sailors during long voyages, using ingredients that were readily available and could be preserved for months at sea. Today, Valencian Grumetón is cherished for its simple yet robust flavors, making it a beloved dish in Valencian homes and restaurants.

Ingredients

• Rice - 400g
• Rabbit - 500g, chopped into pieces
• Snails - 200g, cleaned
• Green Beans - 200g
• Tomato - 2, finely chopped
• Paprika - 1 tsp
• Olive Oil - 50ml
• Rosemary - 1 sprig
• Saffron - a pinch
• Salt - to taste
• Water - 1 liter

Preparation

Step 1: Preparing the Ingredients

Begin by washing the rice thoroughly under cold water to remove excess starch. This helps prevent the rice from becoming too sticky during cooking.

Next, clean the snails and ensure any grit or dirt has been removed. Set them aside.

The rabbit should be chopped into bite-sized pieces. Season the pieces with salt.

Trim the ends of the green beans and cut them into smaller segments to ensure even cooking.

Step 2: Cooking Process

In a large pan, heat the olive oil over medium heat. Add the rabbit pieces and sear until they are golden brown on all sides.

Once the rabbit is nicely seared, remove it from the pan and set aside. In the same pan, add the tomatoes and green beans. Sauté them until the tomatoes start breaking down into a thick sauce.

Return the rabbit pieces to the pan, along with the snails. Stir in the paprika and mix well to coat all the ingredients.

Pour in the water and add the rosemary and saffron. Season with salt and bring the mixture to a simmer.

Carefully add the rice to the pan, spreading it evenly. It is important not to stir the rice once added, to maintain its texture.

Step 3: Cooking Time

Allow the dish to cook uncovered on a low heat for about 20 minutes. Use a cooking timer to keep track of the time accurately.

Check occasionally to ensure the rice absorbs the broth evenly, adding more water if necessary.

Once the rice is cooked through and the broth has reduced, remove the rosemary sprig from the pan.

How to Enjoy Valencian Grumetón

Valencian Grumetón is best enjoyed immediately after cooking, while still hot. Traditionally, it is served family-style, straight from the pan. This method of serving enhances the communal aspect of the meal, bringing people together to savor the rich flavors.

Pair this dish with a light Valencian white wine or a refreshing drink such as horchata. The flavors of the rabbit and snails, combined with the fragrant broth and aromatic saffron, create a delectable feast for the senses.

Enjoy the subtle saffron-infused rice with tender bits of rabbit and snails, and don't forget to savor the slightly charred crust of the rice at the bottom of the pan, a prized aspect known as "socarrat."