1. Prepare the pan
Heat the olive oil in a wide paella pan over medium-high heat. Season the chicken with salt and cook until nicely browned on all sides.
2. Cook the vegetables
Add the green beans and white beans. Sauté for several minutes until they begin to soften.
3. Add the tomato
Stir in the grated tomato and garlic. Cook until the tomato has reduced and the mixture becomes fragrant.
4. Add the spices
Add the paprika and saffron. Stir briefly, being careful not to burn the paprika.
5. Add the stock and rice
Pour in the chicken stock and bring everything to a gentle boil. Taste and adjust the salt. Sprinkle the rice evenly across the pan.
6. Cook the paella
Do not stir the rice once it has been added. Cook over medium heat for about 18–20 minutes, until the rice has absorbed most of the liquid and is tender.
7. Create the socarrat 🔥
During the final few minutes, slightly increase the heat to allow the bottom layer of rice to become lightly toasted and crispy. This delicious crust is called socarrat.
8. Rest and serve
Remove the paella from the heat and let it rest for 5 minutes. Garnish with fresh rosemary if desired and serve with lemon wedges.
🌟 Cooking Tip
For the best Paella Valenciana, use a wide, shallow pan so the rice cooks in an even, relatively thin layer. And remember: once the rice goes in, resist the temptation to stir!
🥘 A taste of Valencia in every bite!
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