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.

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

How to make it

1. 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.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.