Valencia

Paella valenciana

The original paella: chicken, beans, saffron and a crackly crust. No chorizo, please, Valencia is watching.

75 minTime

27 gProtein each

mildSpice

Valencia's Sunday rice3 chapters · 2 min read

Make it your way

Grandma's wayChicken (and traditionally rabbit), flat beans, butter beans, saffron and rosemary.

The original

529kcalsame

27 gproteinsame

4 gfibresame

75minutessame

Paella valenciana.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g, small pieces on the bone

Green beansa big handful, flat beans if possible

Cannellini beans⅓ cup dry butter beans, soaked and boiled

Tomato2, grated

Olive oil4 tbsp

Rice2 cups bomba or other short grain rice

Saffrona big pinch

Kashmiri chilli powder1 tsp, for sweet pimentón

Rosemary1 sprig

Water1.2 litres, hot

Saltto taste

Method

6 steps

1Heat oil in a wide paella pan. Season the chicken and brown it slowly all over.
2Push the chicken to the edges, add the green beans and cook a few minutes, then the grated tomato and paprika.
3Add the hot water, saffron, cooked butter beans and salt. Simmer 15 minutes.
4Scatter the rice evenly across the pan. Do not stir from now on. Cook on high for 8 minutes, then low for 10.
5Lay the rosemary on top. Turn the heat up for the last 1 to 2 minutes to form the socarrat.
6Rest 5 minutes covered with a cloth before serving.

Serve it like this

Bring the pan to the table, lemon wedges around the edge, and let everyone eat from their side of the pan. Scrape up the crust.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Valencia

Paella valenciana

The original paella: chicken, beans, saffron and a crackly crust. No chorizo, please, Valencia is watching.

75 minTime

27 gProtein each

mildSpice

Valencia's Sunday rice3 chapters · 2 min read

Make it your way

Grandma's wayChicken (and traditionally rabbit), flat beans, butter beans, saffron and rosemary.

The original

529kcalsame

27 gproteinsame

4 gfibresame

75minutessame

Paella valenciana.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g, small pieces on the bone

Green beansa big handful, flat beans if possible

Cannellini beans⅓ cup dry butter beans, soaked and boiled

Tomato2, grated

Olive oil4 tbsp

Rice2 cups bomba or other short grain rice

Saffrona big pinch

Kashmiri chilli powder1 tsp, for sweet pimentón

Rosemary1 sprig

Water1.2 litres, hot

Saltto taste

Method

6 steps

1Heat oil in a wide paella pan. Season the chicken and brown it slowly all over.
2Push the chicken to the edges, add the green beans and cook a few minutes, then the grated tomato and paprika.
3Add the hot water, saffron, cooked butter beans and salt. Simmer 15 minutes.
4Scatter the rice evenly across the pan. Do not stir from now on. Cook on high for 8 minutes, then low for 10.
5Lay the rosemary on top. Turn the heat up for the last 1 to 2 minutes to form the socarrat.
6Rest 5 minutes covered with a cloth before serving.

Serve it like this

Bring the pan to the table, lemon wedges around the edge, and let everyone eat from their side of the pan. Scrape up the crust.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paella valenciana

Make it your way

Ingredients

Method

Paella valenciana

Make it your way

Ingredients

Method

Make it a meal