Easy Valencian Paella

Easy Valencian Paella—This recipe is a one-pan rice dish with chicken and vegetables that is very delicious and suitable for weeknight dinners and family gatherings.

Valencia, which is famous for its great architecture, arts and science, is the third largest city in Spain, and surely the place which paella originated from. Italians believe that paella was first created to use left overs of meat, chicken or sea food in a wholesome meal. Whether this is true or not, paella is a truly flavorful, satisfying dish.

Paella (frying pan in Valencia’s regional language) takes its name form the traditional pan used to cook the dish which is usually wide and shallow.

There are many delicious paella recipes that I like to cook, but I have decided to share this favorite one simply because I learned it from a dear Valencian friend and colleague whose name is Patricia. She shared with me her recipe, and now I am sharing it with you.

Though the original recipe calls for equal amounts of chicken on the bone and rabbit meat, I have decided to skip the rabbit meat and make it with boneless chicken breast pieces for the sake of simplicity.

Ingredients Needed:

To make this delicious Easy Valencian Paella you will need few threads of saffron, extra virgin olive oil, chicken breast, garlic, green beans, canned lima beans, frozen artichoke hearts, one tomato, ground paprika, Arborio rice, chicken or vegetable stock, fresh rosemary, lemon slices and chopped flat parsley for garnishing.

Original recipe calls for Boro rice, but you can use Arborio or any short grain rice instead.

I chose canned lima beans and frozen artichokes (pre-cooked) to make this recipe. Please allow more preparation and cooking time if you choose to use uncooked beans and raw artichokes.

How to Make Valencian Paella

In a small cup, soak the saffron threads in 1 tablespoon of hot water and set aside.

Heat up your paella, or large skillet on high heat; add oil and cook the chicken pieces until golden brown on all sides.

Then, add garlic, green beans, lima beans and artichokes and sauté for 2–3 minutes. Add tomatoes, paprika and salt and stir to mix everything well. Pour over the chicken stock and add the rosemary sprig.

Once the mixture boils, add your rice and let it cook on high heat for exactly 8 minutes; reduce heat, cover your pan, and let the rice cook for another 10 minutes. Do not stir or mix.

Turn off the heat and check your rice. All the liquid should have evaporated by then and the rice should be nicely cooked.

Garnish your paella with lemon slices and chopped parsley. Serve warm.

What to Serve with Paella

Paella is a great dish bursting with flavor that is satisfying on its own though it pairs well with green salad like Tabbouleh or with a bowl of Spiced Yogurt.

Here are some other rice and meat recipes for you to try as well,
Basmati Rice & Spiced Fish
Chicken Fajita Rice Bowl

— DID YOU TRY THIS RECIPE? —
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