Valencian Paella
The iconic Spanish rice dish loaded with tender chicken, green beans, and golden saffron rice.
- 50 min
- 995 kcal / serving
- medium
- Protein
- 53.5 g
- Fat
- 39.6 g
- Carbs
- 105.5 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g chicken thighs (boneless, cut into pieces)
- 250 g paella rice (e.g., Bomba)
- 150 g flat green beans (cut into pieces)
- 1 pc tomato (grated)
- 750 ml chicken broth
- 1 pinch saffron threads
- 3 tbsp olive oil
- 1 tsp sweet paprika powder
Method
- Heat the olive oil in a shallow paella pan and sear the chicken pieces thoroughly until browned on all sides.
- Add the flat green beans and fry for about 5 minutes until they start to take on some color.
- Stir in the grated tomato and sweet paprika, letting it simmer gently for 2 minutes.
- Add the rice to the pan and toast it briefly until the grains become translucent.
- Pour in the hot chicken broth along with the saffron threads and distribute everything evenly (do not stir from this point on).
- Cook over medium heat for 10 minutes, then lower the heat and simmer for another 8-10 minutes until the liquid is absorbed.
- Remove the pan from the heat, cover with a clean towel, and let it rest for 5 minutes before serving.
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