Paella valenciana

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Method

Follow the steps from top to bottom while you cook.

1. 1

   Heat the olive oil in a wide paella pan or large shallow frying pan over medium-high heat.

2. 2

   Brown the chicken and pork ribs properly on all sides until the meat takes on deep colour and flavour builds in the base of the pan.

3. 3

   Push the meat to the edges and briefly fry the green beans in the centre. Add the garlic and let it cook for a few seconds without burning.

4. 4

   Fold in the white beans, paprika, tomato, and saffron and stir gently to combine.

5. 5

   Pour in the water, bring to a strong boil, then simmer until you have a well-flavoured cooking liquid. Season with salt.

6. 6

   Scatter the rice evenly across the pan and avoid stirring more than necessary. Cook the paella first over a slightly stronger heat and then more gently until the rice is almost done and the liquid has been absorbed.

7. 7

   Raise the heat briefly at the end if you want to build socarrat on the bottom, but watch carefully so nothing burns.

8. 8

   Let the paella rest for 5 to 10 minutes before serving.

Serving profile

Tags

• spanish
• rice
• classic