Spanish cuisine · Dough, Pasta & Rice

Paella Valenciana

The original from Valencia: chicken, green beans and rosemary in saffron rice.

Ingredients · for 4 servings

• 400 g short-grain rice (Bomba)
• 600 g chicken pieces
• 200 g flat green beans
• 150 g white beans
• 2 tomatoes
• 1 pinch of saffron
• 1 tsp paprika powder
• 1 sprig of rosemary
• 1.2 l chicken stock
• Olive oil

Instructions

1. Brown the chicken pieces all over in the paella pan.
2. Add the beans and fry along, then reduce the grated tomatoes with the paprika powder.
3. Stir in the rice and toast briefly.
4. Pour in the hot stock with the saffron and lay the rosemary on top.
5. Cook 10 minutes on high, then 8 minutes gently, without stirring.
6. Let rest for 5 minutes and eat straight from the pan.