WesternHard
Paella Valenciana
Valencian saffron rice cooked with chicken, rabbit, and green beans in a wide pan, developing a crispy socarrat bottom layer.
Prep 20minCook 45min4 servings
paellaSpanish cuisinesaffron rice
Instructions
- 1
Soak saffron in warm water for 5 minutes.
- 2
Heat olive oil in a paella pan and brown chicken and rabbit.
- 3
Add tomatoes and cook 5 minutes, then add beans and paprika.
- 4
Add broth and saffron water, bring to boil, spread rice evenly.
- 5
Cook uncovered on medium heat 18 minutes, then low heat 5 minutes for socarrat.
Nutrition (per serving)
Calories
520
kcal
Protein
35
g
Carbs
55
g
Fat
18
g
Adjust Servings
2servings
→
servings
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