Paella Valenciana

Spanish · 50 min · Serves 6 · Medium · Saffron: 0.15g

Bomba rice, a proper sofrito, and the unmistakable colour and aroma only real saffron delivers. No food colouring here.

Ingredients

For 6 servings:

• 500g bomba or Calasparra rice
• 1.4L hot chicken stock
• 1 chicken, jointed (or 6 thighs)
• 200g flat green beans
• 150g butter beans
• 1 tomato, grated
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 sprig rosemary
• Zaffira Super Negin saffron, 0.15g, steeped
• Salt

Method

1. Steep the saffron — Steep the saffron in a little warm stock for 15 minutes.
2. Brown the chicken — Brown the chicken pieces in the oil in a wide pan, then set aside.
3. Build the sofrito — Cook the green beans briefly, then add the grated tomato and paprika and cook to a jammy sofrito.
4. Add the stock — Return the chicken, add the hot stock, saffron, butter beans and rosemary, and simmer for 10 minutes.
5. Add the rice — Scatter the rice evenly across the pan and do not stir from this point. Simmer 18 minutes.
6. Make the socarrat — Turn the heat up for the last 1-2 minutes to form the caramelised bottom.
7. Rest — Off the heat, cover and rest 5 minutes. Serve with lemon wedges.

Chef's notes

Once the rice goes in, resist stirring - that is what builds the socarrat crust. Spread the rice thin for the best texture.

Pairing

A dry rose from Navarra, or a cold Spanish lager.

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