Paella Valenciana
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 65 min · Chicken · gluten-free
522 cal
28g protein
62g carbs
18g fat
per serving · estimated
Ingredients
- 1 cup bomba paella rice
- 3/4 lb bone-in chicken thighs
- 1/4 lb green flat beans
- 1 cup cooked butter beans
- 1/4 cup canned grated tomato
- 1 pinch saffron threads
- 1/2 tsp sweet pimenton
- 2 cups chicken stock
- 1/4 cup olive oil
- 1 tsp fine salt
Method (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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