Paella Valenciana
Serves 1
Directions
- 1Add oil to the paella pan
- 2Add oil to the paella pan
- 3Add oil to the paella pan
- 4Fry the chicken pieces until golden.
- 5Fry the chicken pieces until golden.
- 6Fry the chicken pieces until golden.
- 7Add washed and trimmed green beans to the pan.
- 8Add washed and trimmed green beans to the pan.
- 9Add washed and trimmed green beans to the pan.
- 10Sauté the ingredients.
- 11Sauté the ingredients.
- 12Sauté the ingredients.
- 13Clean and add the artichokes to the pan.
- 14Clean and add the artichokes to the pan.
- 15Clean and add the artichokes to the pan.
- 16Season with salt.
- 17Season with salt.
- 18Season with salt.
- 19Grate and add the tomatoes to the pan.
- 20Grate and add the tomatoes to the pan.
- 21Grate and add the tomatoes to the pan.
- 22Sauté the vegetables and chicken.
- 23Sauté the vegetables and chicken.
- 24Sauté the vegetables and chicken.
- 25Add sweet paprika.
- 26Add sweet paprika.
- 27Add sweet paprika.
- 28Add tap water from Valencia.
- 29Add tap water from Valencia.
- 30Add tap water from Valencia.
- 31Add rice from Albufera.
- 32Add rice from Albufera.
- 33Add rice from Albufera.
- 34Move the rice around the pan.
- 35Move the rice around the pan.
- 36Move the rice around the pan.
- 37Let the paella cook for 18 minutes.
- 38Let the paella cook for 18 minutes.
- 39Let the paella cook for 18 minutes.
Ingredients
- oil
- oil
- oil
- chicken pieces
- chicken pieces
- chicken pieces
- green beans
- green beans
- green beans
- artichokes
- artichokes
- artichokes
- salt
- salt
- salt
- grated tomatoes
- grated tomatoes
- grated tomatoes
- sweet paprika
- sweet paprika
- sweet paprika
- tap water
- tap water
- tap water
- rice from Albufera
- rice from Albufera
- rice from Albufera
Equipment
paella panwooden spoongrater
Tips
- Use tap water from Valencia for an authentic taste.
- Use rice from Albufera.
- Be careful when adding the sweet paprika as it burns easily.
- If artichokes are not fresh, sauté them a little more.