Main Course
🌍 Public
Paella Valenciana
The most famous Spanish rice dish with saffron, vegetables, and chicken — from Valencia.
Source / link: Spanische Küche (Valencia)
Ingredients
Amounts adjust automatically.
| 400 g | Short-grain rice (e.g., Bomba) |
| 4 Stück | Chicken thighs |
| 200 g | Green beans |
| 100 g | Kidney beans |
| 2 Stück | Tomatoes |
| 3 Stück | Garlic cloves |
| 1 Prise | Saffron threads |
| 2 TL | Sweet paprika powder |
| 1 l | Vegetable or chicken broth |
| 60 ml | Olive oil |
| 1 TL | Salt |
Preparation
- 1Salt the chicken thighs and brown them in olive oil in a large paella pan, then remove.
- 2Briefly sauté the beans and garlic, add diced tomatoes and roast them.
- 3Stir in the paprika powder, immediately add the rice and toast briefly.
- 4Pour in the hot broth with the saffron and return the chicken to the pan.
- 5Cook over medium heat for about 18–20 minutes without stirring.
- 6Reduce the heat and let it steep for another 10 minutes until the liquid is absorbed.
- 7Remove from the heat, cover with a cloth, and let rest for 5 minutes. Do not stir before serving.
Notes & tips
Note: Without milk, without egg, without soy — only warm vegetables, rice, and chicken. The seafood version contains shellfish — choose the chicken version for. Perfectly low in allergens.
Nutrition
estimated per serving- Calories
- 559 kcal
- Protein
- 24 g
- Fat
- 17 g
- Carbs
- 75 g
– = ingredient not in nutrition database (estimate incomplete)