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Paella Valenciana
Chicken paella the Valencian way, cooked in the wide pan and never stirred once the rice is in. The timers handle the three heat changes and the rest, so you get tender rice and a crisp socarrat on the bottom.
You need (serves 4): 600 g chicken thighs in pieces (or half rabbit), 200 g flat green beans, 150 g cooked butter beans, 1 ripe tomato, 1 tsp sweet paprika, a big pinch of saffron, 320 g bomba or Calasparra rice, 1.2 l water, 5 tbsp olive oil, salt, a sprig of rosemary.
DURATION
1h 11m
ROUNDS
1
TIMERS
12
Get Ready
03:00
Brown the Chicken
12:00
Beans In
05:00
Tomato & Paprika
03:00
Build the Broth
20:00
Taste the Broth
01:00
Rice In
01:00
High Heat
08:00
Low Heat
10:00
Socarrat
01:30
Rest
05:00
Serve
01:00