Main course
Paella Valenciana
A dish that cooks short-grain rice in a thin layer with chicken, rabbit, flat beans, and garrofón, without stirring, until the grains are dry and a light socarrat forms.
1 hr 20 mins cooking time6 servings13 ingredients
What you’ll need
- Short grain rice: 500 g
- Bone in chicken thighs: 700 g
- Rabbit: 600 g
- Flat green beans: 250 g
- Fresh or thawed frozen garrofón beans: 180 g
- Tomatoes: 300 g
- Olive oil: 80 ml
- Chicken stock: 1500 ml
- Saffron threads: 0.3 g
- Smoked paprika: 5 g
- Rosemary: 1 sprig
- Salt: 12 g
- Lemon: 1 piece
Nutrition per serving
Approximate values for one of 6 servings.
- Energy
- 610 kcal
- Protein
- 42 g
- Fat
- 25 g
- Carbohydrate
- 56 g
How to make it
- Portion the chicken and rabbit, pat dry, and season with half the salt. Heat the stock separately and steep the crushed saffron in 100 ml hot stock.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
