Paella Valenciana
Spanish · 65 min · Chicken · gluten-free
522 cal
28g protein
62g carbs
18g fat
per serving · estimated
Ingredients
- 400 g bomba paella rice
- 600 g bone-in chicken thighs
- 200 g green flat beans
- 150 g cooked butter beans
- 150 g canned grated tomato
- 1 pinch saffron threads
- 1 tsp sweet pimenton
- 1 litre chicken stock
- 60 ml olive oil
- 2 tsp fine salt
Method
- Brown the chicken pieces in olive oil in a paella pan for 10 minutes, then push to the side.
- Fry the green beans 4 minutes, add the grated tomato and pimenton, and cook 3 minutes.
- Pour in the hot stock steeped with saffron and the butter beans, and season; simmer 5 minutes.
- Scatter in the rice evenly and do not stir again.
- Cook over medium heat 18 minutes until the liquid is absorbed and the rice is tender.
- Rest off the heat, covered loosely, for 5 minutes before serving in wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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