Cómo preparar

Warm the chicken stock in a saucepan over low heat, crumble in the saffron, and keep it hot but below a boil while you prepare the paella.

Set a 34 cm paella pan over medium-high heat and add the olive oil. Season the chicken with salt, then brown it for 8 to 10 minutes, turning occasionally, until deeply golden on several sides.

Add the onion and green beans. Sauté for 5 minutes, scraping the pan, until the onion is translucent and the beans develop a few browned edges. Add the garlic and cook for 30 seconds until fragrant.

Stir in the grated tomato and smoked paprika. Cook for 4 to 5 minutes until the tomato thickens into a dark, concentrated sofrito and the oil begins to separate at the edges.

Concentrated tomato sofrito cooking in the paella pan

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Add the rice and white beans, spreading the rice into an even layer. Sauté for 1 minute so the grains are coated with the sofrito, then pour in the hot saffron stock.

Bring the stock to a lively boil over medium-high heat, then simmer uncovered for 10 minutes. Rotate the pan occasionally for even cooking, but do not stir the rice.

Reduce the heat to medium-low and simmer for 12 to 15 minutes more, until the rice is nearly tender, most of the liquid has been absorbed, and the chicken reaches 74°C at the thickest point.

Raise the heat to medium-high for 1 to 2 minutes, listening for a faint crackle and smelling toasted rice. Stop before the base smells burnt, then remove the pan from the heat.

Finished Paella Valenciana with golden rice and vegetables

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Rest the paella uncovered for 5 minutes so the grains finish absorbing moisture. Serve immediately with the lemon wedges.

Por qué funciona esta receta

Browning the chicken and vegetables first builds a savory base, while saffron-infused stock seasons every grain. A wide pan and a final brief increase in heat create the characteristic toasted socarrat without making the rice greasy.

Conservación y recalentado

Cómo conservarla

Cool leftovers within two hours, transfer them to a shallow airtight container, and refrigerate for up to 2 days.

Cómo recalentarla

Reheat only once in a covered skillet with 1 to 2 tablespoons of water or stock over medium-low heat until steaming hot throughout. The socarrat will soften after refrigeration.