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Paella Valenciana recipe
Paella Valenciana recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Irresistible authentic Spanish paella bursting with vibrant flavors and textures.
Ingredients:
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 1/2 tsp saffron threads
  • 36.40 gm olive oil
  • 6 chicken thigh cutlets, skin on
  • 2 small red capsicums, seeded, cut into 2.5cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 5.00 gm smoked paprika
  • 1 sprig fresh rosemary
  • 440g (2 cups) arborio rice
  • 200g green round beans, trimmed, halved diagonally
Instructions:
  • In a saucepan, combine the stock and saffron, cover with a lid, and bring to a boil over high heat. Reduce the heat to low and simmer.
  • Heat 1 tablespoon of oil in a 38cm paella pan over medium-high heat. Sear the chicken for 3-4 minutes per side until nicely browned. Remove the chicken and set aside on a plate.
  • Heat the remaining oil in the pan. Sauté the onion, capsicum, and garlic for 5 minutes until soft. Add the tomato, paprika, and rosemary and cook for 10 minutes until thickened.
  • Combine the rice in the pan by stirring well. Place the chicken skin side up over the rice mixture and gently push it down into the rice.
  • Set aside 125ml (1 ⁄2 cup) of stock. Pour the rest of the stock into the pan and bring it to a boil. Lower the heat and let it simmer undisturbed for 20 minutes until the rice is tender but still slightly firm.
  • Nestle the beans into the rice and generously spoon the reserved stock over everything. Let it simmer undisturbed for 5 minutes. Take it off the heat, cover, and let it rest for another 5 minutes.

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