Paella valenciana

Method

1. 1

   Step 1

   Heat the oil in a 38–40 cm paella pan. Season the chicken (and rabbit (opens in a new tab), if using) with a little of the salt and brown it slowly all over until deep golden.

   • 15 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw chicken.

2. 2

   Step 2

   Add the green beans (opens in a new tab) and butter beans (opens in a new tab) and fry for a few minutes. Push everything to the edges, add the tomato (opens in a new tab) to the centre and cook until darker, then stir in the paprika (opens in a new tab) for a few seconds.

   • 6 min
   • medium heat
3. 3

   Step 3

   Pour in the water, add the saffron (opens in a new tab) and remaining salt, and simmer to make a flavourful broth.

   • 15 min
   • medium-high heat
4. 4

   Step 4

   Scatter the rice evenly across the pan, give one stir to distribute it, and from now on do not stir. Cook briskly for 10 minutes, then lower the heat for 8 more, until the liquid is absorbed and the rice tender. Lay the rosemary (opens in a new tab) on top.

   • 18 min
   • medium-high heat

   

5. 5

   Step 5

   Turn up the heat for the last 1–2 minutes until you hear crackling, to form the socarrat crust. Rest under a clean towel for 5 minutes before serving.

   • 2 min
   • high heat

   Food safety: Chicken must be cooked through (75 °C at the bone).