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Valencian-style paella

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HOW TO MAKE THE PAELLA:

Paella is one of Spanish cuisine’s most international and widely adapted dishes. Today it is still a reason for the entire family to gather.

*These Spanish rice varieties may be difficult to find in your local supermarket. Some international or specialty supermarkets may carry them. Arborio rice or any short-grained rice are acceptable substitutes.

You’ll need a paella pan (frying pan with two handles) or a frying pan approximately 20 in. wide (measured at the top).

Trick: To keep the rice from sticking to the pan, cover it with salt and put on high heat for 5 minutes. When the salt begins to jump and turns a yellowish color, remove it from the heat and gently wipe the salt out of the pan with a paper towel and allow the pan to cool.

This technique only works to prepare stainless steel pans. It should never be used on other types of pans, such as Teflon or ceramic.

Learn to make it by following these simple steps.

  1. Heat the Extra Virgin Olive Oil from Spain over medium heat.
  2. Put the chicken and salt in the pan. Brown chicken until deep golden brown.
  3. Once browned, move the chicken to the sides of the pan, and add the flat green beans to the center. Cook over low heat until slightly browned.
  4. Add the garrofó or lima beans and cook lightly.
  5. Move the vegetables to the sides of the pan and put the grated tomato in the middle. Sauté for a minute and then mix with the other ingredients. Cook for a few minutes to blend the flavors and aromas.
  6. Add the paprika and saffron and stir.
  7. Add the warm stock. When it begins to boil, add the rice in the form of a cross and spread the rice around the entire pan. After this, do not stir the rice.

Cook the rice on high heat for 5 minutes. Then turn down to medium heat and cook for another 5 minutes. After those 10 minutes, cook on low heat until done. Generally, this will be 18 to 20 minutes depending on the type of rice.

  1. When the level of liquid has gone down and the rice begins to appear at the surface, add the sprigs of rosemary on top.
  2. When the rice is done, it should be al dente, juicy, and loose. Remove from heat and allow to rest for 5 minutes with a cloth on top, then serve.

Serve with a bit of aioli or lemon to sprinkle over the top. It’s delicious!

Valencian-style paella

60 min
Easy
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas
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Ingredients

  • 5 oz. rice - ideally Valencian (Senia, Albufera, or Bomba varieties)*
  • ½ cup Extra Virgin Olive Oil from Spain
  • One chicken, cut into chunks
  • 7 oz. flat green beans, cut into thirds
  • 5 oz. garrofó beans (can substitute lima beans)
  • 2 ripe tomatoes, grated on the large holes of a box grater
  • 2 ½ tsp salt
  • 1 tsp saffron
  • 1 tsp paprika
  • Three sprigs of rosemary
  • 5 cups paella stock (can substitute chicken or vegetable stock)

*These Spanish rice varieties may be difficult to find in your local supermarket. Some international or specialty supermarkets may carry them. Arborio rice or any short-grained rice are acceptable substitutes.

You’ll need a paella pan (frying pan with two handles) or a frying pan approximately 20 in. wide (measured at the top).

Trick: To keep the rice from sticking to the pan, cover it with salt and put on high heat for 5 minutes. When the salt begins to jump and turns a yellowish color, remove it from the heat and gently wipe the salt out of the pan with a paper towel and allow the pan to cool.

This technique only works to prepare stainless steel pans. It should never be used on other types of pans, such as Teflon or ceramic.

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