Paella valenciana
70 min708 kcal each
The original paella of Valencia: rice cooked flat with chicken, rabbit, green beans and white beans, saffron and rosemary — no seafood.
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Plan this recipeIngredients
for 6 servings- Short-grain or white rice, uncooked450 g
- Chicken thighs, boneless and skinless600 g
- Rabbit, jointed600 g
- Flat green beans250 g
- White beans, dry150 g
- Ripe tomatoes2 piece
- Olive oil6 tbsp
- Paprika1 tsp
- Saffron threads1 pinch
- Fresh rosemary1 sprig
- Water1½ l
- Salt2 tsp
Method
Prep 20 min · cook 50 min- Soak the white beans overnight and simmer them for 45 minutes until tender, or use 400 g cooked. Cut the chicken into pieces.
- Heat the oil in a 40 cm paella pan and brown the chicken and rabbit well on all sides over medium heat, about 15 minutes.
- Add the green beans in pieces and cook 5 minutes, then push everything to the edge and fry the grated tomato in the middle for 5 minutes. Stir in the paprika.
- Pour in the water with the saffron, add the white beans and salt, and simmer for 20 minutes to make a broth.
- Scatter the rice evenly across the pan and do not stir again. Cook over high heat for 10 minutes, then low for 8–10, until the rice is tender and the liquid gone.
- Lay the rosemary on top for the last minutes. Let a crust (socarrat) catch on the bottom, then rest for 5 minutes under a cloth before serving.
Nutrition
per servingCal
708
Protein
45g
Carbs
79g
Fat
22g
Of 3g of sugar per serving, 0g is added sugar.
Of 22g of fat per serving, 4.3g is saturated.
