paella valenciana
easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml) large white beans
- 2 Chicken legs (approx. 220 g each)
- 1 (approx. 600 g; with skin and bones) Chicken breast
- 3-4 Tbsp Olive oil
- 250 g Cutting beans
- 1 Garlic clove
- 3 Branches of rosemary
- 5 Tomatoes
- 7-10 Tbsp salt, pepper
- 2 tins (0.1 g each) Saffron threads
- 1 TABLESPOON Chicken broth (instant)
- 7-10 Tbsp 1 1⁄2 Tsp Pimentón de la Vera (dulce; smoked paprika powder)
- 250 g Paella rice
- 7-10 Tbsp Aluminium foil
Directions
- 1
Rinse and drain the beans. Cut the chicken legs in the joint. Cut the breast in half lengthwise and crosswise. Cut the skin and flesh with a sharp knife and then cut the bones with poultry shears. Wash the meat and dab dry.
- 2
Heat the oil in a large paella pan or heavy cast-iron pan. Brown the meat in it for 10-12 minutes. In the meantime, clean and wash the string beans and cut them into large pieces.
- 3
Peel garlic and chop finely. Wash the rosemary and dab dry. Wash the tomatoes. Chop 3 tomatoes roughly.
- 4
Season chicken parts with salt and pepper, take out. Sauté the sliced beans and garlic in the frying fat. Add the diced tomatoes and steam briefly. Coarsely grate the remaining tomatoes on top.
- 5
Mix saffron with 3⁄4 l warm water and deglaze the paella with it. Stir in the stock. Season with salt, pepper and paprika, bring to the boil. Stir in the beans and rice. Put the meat on top with the skin side facing upwards. Put rosemary twigs in between.
- 6
Cook the paella at medium to low heat according to the package instructions (15-20 minutes), stirring no more! Then carefully cover the pan loosely with aluminium foil so that the paella does not get too dry.
- 7
Continue cooking for another 5 minutes - a crust should form on the bottom of the pan.
Nutrition Facts
630 kcal
52 g
21 g
53 g
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