Valencian Paella
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
637 kcal
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Course
Main Course
Valencian Paella
Description
The cooking begins by browning chicken thighs in oil, then sautéing onions, garlic, green beans, and lima beans. Paella rice is stirred in with salt and pepper before adding the paella cooking base broth. The ingredients are arranged in the pan without stirring to maintain the rice’s even cooking and create the traditional crust. Chicken pieces, artichokes, and piquillo pepper strips are positioned on top, with rosemary sprigs added for aroma.
The rice simmers uncovered for about 20 minutes, and the pan may be rotated for even heat distribution. A final brief increase in heat encourages caramelization at the bottom, called socarrat, a prized paella feature. The result is a savory, herbaceous, and tender dish with a blend of soft vegetables and richly flavored chicken, accentuated by subtle smokiness from paprika and freshness from lemon wedges served alongside.
If using a paella base with saffron, no extra saffron is necessary. Serving with lemon wedges provides a fresh citrus contrast. The combination of ingredients and specific cooking method makes this paella a balanced and texturally interesting meal.
Ingredients
- 4 chicken thigh boneless
- 1 yellow onion chopped, small
- 2 cloves garlic ,minced
- 6 ounces Green bean fresh, uncooked, washed and ends trimmed
- 3/4 cup lima beans frozen
- 1 1/2 cups paella rice Matiz brand
- 3/4 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 1 34 ounce paella cooking base Aneto Valencian, carton
- 7 ounce artichoke heart drained, plain, canned
- piquillo pepper cut into strips, about 2 ounces, Matiz brand
- rosemary a few small sprigs
- smoked paprika for sprinkling
- lemon wedges for serving
Instructions
- Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate.
- Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed. Add the salt and pepper.
- Position the beans the way you'd like them to appear in the final dish. Pour the paello broth into the pan. Remember the cardinal rule: DO NOT STIR. Once the mixture begins to bubble, position the chicken pieces in the pan followed by the artichokes and then top with the Piquillo peppers. Place some sprigs of rosemary on top.
- Simmer uncovered for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the rim of the pan. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.
- Sprinkle with some smoked paprika and serve with lemon wedges.
Notes
- If your paella base contains saffron, no need to add additional saffron separately.
- Turn the paella pan gently during cooking for even rice cooking near the edges.
- Finish with higher heat briefly to develop the socarrat, the desirable crispy rice crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 75g | 25% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 732mg | 31% |
| Potassium | 557mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 55mg | 6% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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