Spain · Spain

Paella Valenciana (Spanish Rice with Chicken and Beans)

Name: Paella Valenciana (Spanish Rice with Chicken and Beans)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spain
Ingredients: bomba rice (or short-grain) 500 g; chicken thigh, bone-in 500 g; flat green beans, trimmed 200 g; artichoke hearts, quartered 150 g; ripe tomato, grated 150 g; yellow onion, minced 100 g; garlic cloves 10 g; saffron threads 1 g; smoked paprika 5 g; chicken stock, hot 900 ml; olive oil 60 ml; fine salt 5 g; lemon wedges 4 pieces

Saffron-scented short-grain rice slow-cooked with chicken, green beans and artichoke until crisp at the bottom.

60 minutes · 6 servings · Moderate

This Valencian version puts green beans and artichoke alongside the chicken, the choice of a cook who wanted the pan to feel like a kitchen garden rather than a butcher's. The socarrat still matters, and so does restraint with the stock: adding liquid in two or three goes gives the rice room to drink without collapsing into porridge. It is carried to the table in the pan and never plated out.

Ingredients

bomba rice (or short-grain)500 g
chicken thigh, bone-in500 g
flat green beans, trimmed200 g
artichoke hearts, quartered150 g
ripe tomato, grated150 g
yellow onion, minced100 g
garlic cloves10 g
saffron threads1 g
smoked paprika5 g
chicken stock, hot900 ml
olive oil60 ml
fine salt5 g
lemon wedges4 pieces

Directions

1
Heat oil in wide pan; brown chicken 6 minutes until golden; remove.
Chicken is golden on all sides.
2
Sauté onion and garlic 5 minutes; add tomato, paprika and saffron; cook 4 minutes.
3
Stir in rice 2 minutes; pour stock; add chicken, beans and artichoke; simmer uncovered 25 minutes; do not stir.
Rice absorbs liquid and forms a crisp bottom layer.
4
Rest 5 minutes; serve with lemon wedges.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content