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PAELLA VALENCIANA

This easy version of the famous rice dish is ready in just 45 minutes. Once you add the rice, you mustn't stir it - this is to make sure the rice doesn't release lots of its starch, and you will get the 'socarrat' that thin, crispy layer of rice at the bottom of the pan.
READY IN

45 mins

COOKING TIME

35 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • Extra virgin olive oil
IN STOCK
  • Salt
  • 400g chicken breast or thigh deboned
  • Green beans
  • El Navarrico Butter beans
  • 4-6 ripe tomatoes, grated
  • La Chinata mild paprika
IN STOCK
  • 600ml hot chicken stock or hot water
  • A pinch of saffron
IN STOCK
  • 250g Bomba rice
IN STOCK

Method

  1. Heat the olive oil in a paella pan and add salt.
  2. Add the chicken and brown it on all sides.
  3. Add the green beans and butter beans.
  4. Grate the fresh and ripe tomatoes and 2 tbsp of paprika.
  5. Add 900ml of hot stock or water and a pinch of saffron.
  6. Add the bomba rice, and make sure it is evenly distributed and refrain from stirring. This prevents starch release and maintains a loose grain.
  7. Let it simmer for 20 minutes.
  8. Finally, remove from the heat, add fresh sprigs of rosemary and cover it with newspaper (sprinkle with some water) or use a traditional lid and leave it to rest for 5 minutes. This ensures the rice cooks properly and softens up on top.

Normally paellas are eaten directly from the pan with a spoon, it is a lovely ritual which unites family and friends around the table.

ingredients

  • Extra virgin olive oil
(each)
IN STOCK
  • Salt
  • 400g chicken breast or thigh deboned
  • Green beans
  • El Navarrico Butter beans
  • 4-6 ripe tomatoes, grated
  • La Chinata mild paprika
IN STOCK
  • 600ml hot chicken stock or hot water
  • A pinch of saffron
IN STOCK
  • 250g Bomba rice
IN STOCK
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