Main Course
🌍 Public
Paella Valenciana
by @NomNomThe 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
Step by step through the recipe
- 1 Season 4 Stück chicken thighs with 1 TL salt and sear them until golden brown in 60 ml olive oil in a large paella pan, then remove.
- 2 Briefly sear 200 g green beans and 3 Stück garlic cloves, add 2 tomatoes cut into cubes and roast along with them.
- 3 Stir in 2 TL paprika powder, immediately add 400 g round-grain rice and briefly toast.
- 4 Pour in 1 l hot broth with 1 Prise saffron threads and place the chicken thighs back in.
- 5 Cook over medium heat for about 18–20 minutes without stirring.
- 6 Reduce the heat and let simmer for another 10 minutes until the liquid has been absorbed.
- 7 Remove from the heat, cover with a cloth and let rest for 5 minutes. Do not stir before serving.
Notes & tips
The seafood version contains shellfish — choose the chicken version for.
Nutrition
estimated per serving- Calories
- 559 kcal
- Protein
- 24 g
- Fat
- 17 g
- Carbs
- 75 g
– = ingredient not in nutrition database (estimate incomplete)
