Paella Valenciana is one of the most famous dishes in Spain. It comes from the Valencia region and is recognized across the country. The original version includes both chicken and rabbit, but many modern home versions are made with chicken only. The dish is cooked with rice, vegetables and saffron in a wide shallow pan. It is traditionally prepared outdoors, but this version is adapted for home cooking while keeping the authentic flavor.
😌 Difficulty: Medium
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 40 minutes
⏳ Total time: 1 hour
👥 Servings: 4
Ingredients
- 300 g short-grain rice (paella rice or arborio)
- 600 g chicken pieces (bone-in for better flavor)
- 2 tbsp olive oil
- 1 tomato, grated
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp paprika
- A pinch of saffron threads
- 800 ml chicken stock
- 100 g green beans
- Salt
Typical side
- Lemon wedges
- Simple green salad
Instructions
- Heat olive oil in a wide pan over medium heat.
- Add chicken pieces and cook until browned on all sides.
- Add onion and cook until soft.
- Stir in garlic and cook for 1 minute.
- Add grated tomato and cook until slightly reduced.
- Sprinkle paprika and mix quickly to avoid burning.
- Add green beans and stir.
- Pour in the chicken stock and add saffron.
- Bring to a boil, then add the rice evenly across the pan.
- Do not stir after this point.
- Reduce heat and simmer for 18-20 minutes until the rice absorbs the liquid.
- Increase heat slightly at the end for 1-2 minutes to create a light crispy bottom layer.
- Remove from heat and let rest for 5 minutes.
- Serve with lemon wedges.
SpinThatCuisine Tip 💡
Do not stir the rice after adding it. This helps create the traditional texture and prevents the dish from becoming creamy.