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–+ servings

Easy Paella Valenciana: Bring Spain to Your Table

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Paella Valenciana is one of the most iconic dishes that represent Spanish cuisine. Originating from the sunny province of Valencia, this vibrant and flavorful dish has become a cherished tradition. Whether you're a seasoned cook or just starting out, you can bring the flavors of Valencia into your home with our easy recipe.
Course Main Course
Cuisine Spanish
Keyword Paella Valenciana, Spanish rice dish, Traditional Spanish food
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 500
Cost 40

Equipment

  • 1 Cast Iron Pan
  • 1 sauce pan

Ingredients

  • 4 cups chicken stock
  • A pinch of crushed saffron + 4 tablespoons of water
  • 1 pound chicken thighs and drumsticks
  • 3 minced garlic cloves
  • 2 cups lima beans
  • 3 cups green beans (trimmed)
  • 1 ½ tablespoons smoked paprika
  • 5 tablespoons grated Roma tomatoes
  • 2 ½ cups short-grain rice
  • 4 rosemary sprigs
  • 3 cups mini sweet bell peppers

Instructions

  • Gather Ingredients: Ensure you have all the ingredients prepped and ready for a smooth cooking experience.
    Ingredients for Paella Valenciana
  • Soak the Saffron Threads: Soak the saffron threads in 4 tablespoons of warm water for a few minutes to release their color and aroma.
  • Prepare the Stock: Pour the chicken stock into a saucepan and bring it to a boil. Keep it hot and ready to use.
    Prepare chicken stock for Paella Valenciana
  • Cook the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large paella pan or cast iron pan over medium-high heat. Brown the chicken, turning occasionally, for about 15 minutes until golden.
    Brown chicken for Paella Valenciana
  • Cook the Vegetables: Using the same pan, add the lima beans and green beans. Sauté for 3-4 minutes until softened. Then add the mini sweet bell peppers and minced garlic, sautéing for another 1-2 minutes. Season with salt and pepper.
    Cook the vegetables for Paella Valenciana
  • Add the Tomatoes: Mix in the grated Roma tomatoes and smoked paprika, stirring for 1-2 minutes. Add the saffron water and cook for another few minutes to blend the flavors.
    Add the tomatoes for Paella Valenciana
  • Add the Rice: Stir in the uncooked short-grain rice, mixing it well with the other ingredients to ensure it’s evenly coated.
    Add the rice for Paella Valenciana
  • Add the Stock: Pour the hot chicken stock over the rice and chicken, ensuring everything is evenly distributed.
    Add the chicken stock for Paella Valenciana
  • Add the Rosemary: Arrange the rosemary sprigs on top. Bring the mixture to a gentle boil, then reduce the heat to low.
    Add the rosemary for Paella Valenciana
  • Simmer the Rice: Cover the pan with a lid, leaving a slight gap for steam to escape, and cook for 15 minutes. Then uncover and cook on medium heat for an additional 20-23 minutes. Remove the rosemary sprigs before serving.
    Simmer the rice for Paella Valenciana
  • Time to Serve: Serve the paella directly from the pan while it’s hot. Garnish with fresh parsley for a pop of color and freshness.
    Time to serve Paella Valenciana

Video

Notes

  • Use the Right Pan: A wide, shallow paella pan or cast iron pan helps the rice cook evenly and achieve the perfect crispy layer at the bottom, known as socarrat.
  • Quality Ingredients: Fresh vegetables, high-quality saffron, and good chicken stock make a noticeable difference.
  • Don’t Stir the Rice: Once you add the stock, let the rice cook undisturbed to get the ideal texture and flavor.

Nutrition

Calories: 500kcal