Valencian Paella (Chicken and Rice)
Chicken Spanish Meat Dishes Rice
Dedicated to Anca 😊 When she asked me for rice recipes, my first thought flew to paella, which for me is the most representative rice-based dish. There are paella variations made with seafood (shrimp and mussels), but since we don't have easy access to them in Romania, I chose to prepare the Valencian version made with chicken and rabbit meat.
The name Paella comes from the special pan in which it's prepared, a wide pan with low sides and two ear-like handles (see photo below). I don't have this pan but I successfully used a very wide non-stick pan with a thick bottom. I also added garlic, because there's controversy about this - some Spaniards say to add it, others say no... but it can't hurt, so I decided to add garlic... and until I get to Spain to see how the majority votes, I'll keep adding garlic 😉
Ingredients
600g chicken meat (I used 5 boneless chicken thighs, but you can use any part of the chicken and it doesn't have to be boneless; I just wouldn't use only chicken breast, I think it turns out too dry; if you have rabbit meat, replace half the chicken with rabbit)
250g long-grain rice
2 large well-ripened tomatoes
2 cloves garlic
250g flat beans (I used regular frozen green beans)
2 packets saffron (0.12g each)
1 level teaspoon sweet paprika (or smoked paprika)
1.5 liters chicken broth (from cube)
50ml olive oil
salt, pepper
Garnish
1 red bell pepper
rosemary sprigs
Servings: 5
How to prepare valencian paella (chicken and rice)
- Heat the oil in a wide pan, then add the peppers (cleaned of seeds and membranes) cut into long slices. When they soften, remove them onto a paper towel to absorb the grease.
- I cut the chicken thighs into two or three strips (depending on size). I browned them in the oil where I fried the pepper. When they were golden on both sides, I added the paprika and stirred quickly, then pushed them to the edge of the pan and in the center I put the blended tomatoes, garlic and green beans. I let it cook for about 5 minutes, until the tomato juice reduced.
- I added 500ml broth, salt, pepper and saffron and let it simmer on medium heat until the meat and beans were cooked. Test the beans, and a fork should go into the meat easily. It took about 25 minutes in my case, with supermarket chicken 😊
- Pour the rice as you see in the photo below, then add the remaining 1 liter of broth. With a spatula, spread the rice evenly across the entire surface. Shake the pan a bit to settle it better.
- Adjust salt and pepper now because from this point on, you don't stir the pan anymore! Keep in mind that the rice will also cook, so season well! Let the paella cook on medium-high heat for 5 minutes, then turn to medium-low, just enough for the contents to simmer, and leave until all the broth is absorbed and the rice grains separate nicely on the surface.
- When it becomes slightly dry on the surface and you see the liquid has been absorbed, turn the heat to maximum for 2 minutes until you smell slightly burnt rice. This way, a crispy crust will form on the bottom from the toasted rice - you'll get what the Spanish call socarrat, which is considered a delicacy. Turn off the heat.
- Garnish with the pepper slices and rosemary sprigs and cover the pan for 10 minutes.
- Put the pan on the table, everyone serves themselves from it, and don't forget to pair it with a dry or semi-dry white wine. Enjoy!
Special paella pan
Saffron
Sautéing the pepper
Browning the chicken
Cooking the tomatoes and beans
Adding broth and seasonings
Adding the rice like this...
Paella simmering. Don't stir anymore!
Decorating the paella
The typical crust (socarrat)
Valencian Paella (Chicken and Rice)
Valencian paella - sent by Anca S.
