Saffron Chicken and Rice Pan — Paella Valenciana
Valencian rice cooked in saffron stock with chicken, rabbit, green beans, and butter beans, finished with a crisp socarrat and rosemary, served straight from the pan.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut each chicken thigh into 4 pieces. Grate tomatoes and garlic cloves. Trim and halve green beans. Drain butter beans. Cut lemons into 4 wedges total. Steep saffron threads in 4 tbsp hot stock.
Sear
Heat olive oil in a 30cm paella pan over medium-high 1 minute. Season chicken with 0.75 tsp salt, sear 7–8 minutes turning until each piece is deeply browned on all sides.
Build 1
Push chicken to the edge. Add green beans to centre, cook over medium-high 3–4 minutes until lightly blistered. Stir in garlic and pimenton off heat 15 seconds, return to medium, add tomato, cook 5–6 minutes until darkened.
Toast
Add bomba rice, toast 90 seconds over medium heat until grains turn translucent, stirring gently.
Simmer
Pour in saffron stock, remaining stock, butter beans, and 0.75 tsp salt. Bring to vigorous simmer over medium-high 2 minutes, then lower to medium and simmer undisturbed 12–14 minutes until rice absorbs liquid and base firms.
Crisp
Lay rosemary sprigs across the top. Raise heat to medium-high 90 seconds until the base caramelises into socarrat with a gentle crackle sound.
Rest and plate
Cover with a kitchen towel off heat and rest 5 minutes. Serve from the pan with lemon wedges tucked into the rice for squeezing at table.
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