Comment préparer

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

Image générée par IA

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

Image générée par IA

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

Pourquoi cette recette fonctionne

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.

Conservation et réchauffage

Comment la conserver

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

Comment la réchauffer

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.