Paella Valenciana

Total Time 1

Servings: 6 6 servings

Course: Main Course

Cuisine: Spanish

Ingredients Method Notes

Ingredients

400 g Bomba or Calasparra rice
300 g chicken thighs bone-in, cut into chunks
300 g rabbit pieces or substitute with more chicken
200 g runner beans or flat green beans cut into 5 cm pieces
200 g large butter beans or lima beans cooked
1 large tomato grated
1 onion grated
4 cloves garlic minced
1 tsp smoked paprika
A large pinch of saffron bloomed in 2 tbsp warm water
1 litre hot chicken stock
4 tbsp olive oil
Salt and pepper
Lemon wedges to serve

Method

Heat a large paella pan (or wide, shallow pan) over medium-high heat. Add olive oil.
Season and brown the chicken and rabbit pieces all over. Push to the sides of the pan.
Add the green beans and cook for 3 minutes. Add the onion, garlic and grated tomato. Cook, stirring, for 5 minutes until the sofrito is thick and jammy.
Stir in the smoked paprika. Add the rice and stir to coat in the sofrito for 2 minutes.
Pour in the hot stock and saffron water. Stir once to distribute the ingredients evenly. Do not stir again.
Cook over medium heat for 10 minutes, then reduce to low and cook for a further 8–10 minutes until the rice has absorbed all the stock. Listen for a gentle crackling — this is the prized socarrat (crispy rice base) forming.
Remove from heat and rest for 5 minutes covered with foil. Serve directly from the pan with lemon wedges.

Notes

Source: Classic Spanish recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.