Valencia
Paella valenciana
The original paella: chicken, beans, saffron and a crackly crust. No chorizo, please, Valencia is watching.
75 minTime
27 gProtein each
mildSpice
Make it your way
Grandma's wayChicken (and traditionally rabbit), flat beans, butter beans, saffron and rosemary.
The original529kcalsame
27 gproteinsame
4 gfibresame
75minutessame
Paella valenciana.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat oil in a wide paella pan. Season the chicken and brown it slowly all over.
- 2Push the chicken to the edges, add the green beans and cook a few minutes, then the grated tomato and paprika.
- 3Add the hot water, saffron, cooked butter beans and salt. Simmer 15 minutes.
- 4Scatter the rice evenly across the pan. Do not stir from now on. Cook on high for 8 minutes, then low for 10.
- 5Lay the rosemary on top. Turn the heat up for the last 1 to 2 minutes to form the socarrat.
- 6Rest 5 minutes covered with a cloth before serving.
Serve it like this
Bring the pan to the table, lemon wedges around the edge, and let everyone eat from their side of the pan. Scrape up the crust.