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Paella Valenciana | Spanish Chicken and Rice Pan
(0)
45 min
Under an hour
Knuspr-Küche
Ein spanischer Küchenklassiker für die ganze Familie: Zarte Hähnchenstücke, knackige grüne Bohnen und weiße Bohnen treffen auf sonnigen Safran-Reis. Langsam in der Pfanne gegart entsteht am Boden das unwiderstehlich knusprige Socarrat!
Ingredients
Preparation method
Preparation
Pat the chicken thighs dry and cut them into bite-sized pieces. Season the meat all over with 2 g of black pepper, 2 g of fine table salt, and 2 g of smoked paprika. Wash the fresh green beans, trim the ends, and cut them into pieces about 3–4 cm long. Rinse the white beans in a sieve with cold water and drain well.
Peel the garlic cloves and chop them very finely. Wash the lemon thoroughly with hot water, cut half of it into wedges for garnishing later, and squeeze the juice from the other half. Strip the needles from one sprig of fresh rosemary and chop them finely; leave the second rosemary sprig whole.
Cooking in the pan
Heat 45 ml of extra virgin olive oil in a large, shallow pan (ideally a paella pan) over medium to high heat. Sear the chicken pieces vigorously for about 6–8 minutes on all sides until they have a golden-brown crust. Push the chicken meat to the edge of the pan.
Chef's tip
The golden secret of an authentic paella is the no-stir rule: Once the broth boils and the rice is distributed, put the cooking spoon away. This is the only way the coveted crust forms at the bottom.
Only add the white beans to the rice in the last 10 minutes so that they remain wonderfully creamy and do not fall apart during cooking.
15 min
Under an hour
