Classics · Spanish

Paella
Valenciana

Paella Valenciana
Time
35'
+ 0h 15' chilling
Diff.
medium
Kcal
620
/ serving
Servings
4
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Prepare broth with saffron

800 ml
1 szt

Heat chicken broth (ready-made or from cube) (800 ml) in a pot. Add saffron (0.1g pack) or 1 tsp turmeric (1 szt) and set aside — the broth must stay hot throughout the whole paella cooking.

Tip
Saffron needs to soak in hot liquid to release its color and aroma. Dry won't work.
Step 02 of 08

Brown the chicken

600 g
4 łyżka
1 łyżeczka

In a large pan 32 cm heat olive oil (4 łyżka) over medium-high. Salt boneless chicken thighs, cut into chunks (600 g) and fry for about 8 minutes, turning, until pieces are golden brown on all sides. Push to the edge of the pan.

Step 03 of 08

Add vegetables

1 szt
3 szt
1 szt
150 g

Add onion, finely chopped (1 szt), chopped garlic cloves (3 szt) and red bell pepper (1 szt) cut into strips. Fry for 5 minutes, stirring. Add green beans (fresh or frozen) (150 g) and mix with the chicken.

Step 04 of 08

Sofrito — flavor base

2 szt
1 łyżeczka

Pour in grated tomatoes, grated (2 szt) and add sweet paprika powder (1 łyżeczka). Cook for 3 minutes until tomato reduces and thickens. This is the flavor base of paella — don't skip it.

Tip
Paprika powder burns instantly. Stir constantly and don't let it touch dry pan.
Step 05 of 08

Add rice and broth

300 g
800 ml

Sprinkle in round rice (risotto or paella) (300 g) and spread evenly across the pan. Pour in hot chicken broth (ready-made or from cube) (800 ml). Stir once to distribute the rice evenly.

Tip
From this point do not stir the rice. Only this way the crispy bottom crust (socarrat) will form.
Step 06 of 08

Cook the rice

Cook on medium heat for 10 minutes, then reduce to low and cook 8 more minutes. The broth should be absorbed and the rice tender but not mushy.

Step 07 of 08

Make the socarrat

For the last 2 minutes turn the heat to high. You'll hear crackling — that's the rice toasting at the bottom. When you smell slightly toasted rice (not burnt), remove from heat.

Warning
The line between crispy socarrat and burnt pan is 30 seconds. Watch the smell and don't walk away.
Step 08 of 08

Rest and serve

1 szt

Cover the pan with a kitchen towel (not a lid — steam would soften the rice) and let it rest for 5 minutes. Serve with lemon, cut into wedges (1 szt) for squeezing.

Paella Valenciana
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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