Valencian Paella
The ultimate comfort food, Valencian Paella is a vibrant dish packed with tender chicken, fresh green beans, and flavorful rice. This easy weeknight dinner is perfect for gatherings and is sure to impress your family and friends. Don’t miss out on making this delicious recipe tonight!
Equipment
- Frying Pan
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 4 pieces boneless chicken thighs Tender and juicy, these thighs provide the main protein for the dish.
- 1 small yellow onion Adds sweetness and depth to the flavor.
- 2 cloves garlic Infuses the dish with a rich aroma.
- 6 ounces fresh uncooked green beans Offers a fresh and crunchy texture.
- 3/4 cup frozen Lima beans Adds a creamy texture and subtle flavor.
- 1 1/2 cups Matiz Paella Rice Essential for absorbing the flavors and providing the perfect consistency.
- 3/4 teaspoon salt Enhances all the flavors.
- 1/4 teaspoon freshly ground black pepper Introduces a mild heat.
- 1 3/4 ounce Aneto Valencian Paella Cooking Base The secret to a deep, authentic flavor.
- 7 ounces plain artichoke hearts Adds a unique flavor and texture contrast.
- 2 ounces Matiz Piquillo Peppers Provides a sweet and slightly smoky flavor.
- a few sprigs rosemary Offers an aromatic touch.
- to sprinkle smoked paprika Brings an earthy depth and color.
- to serve lemon wedges Adds a zesty brightness when squeezed over the dish.
Instructions
- Start by heating a good amount of oil in a paella pan over medium heat. Once hot, add the chicken thighs. Brown them on both sides, which should take about 5 to 7 minutes. This step is crucial for developing flavor, so pay attention to that golden color. Once done, transfer the chicken to a plate and set aside.
- Next, add the chopped onion and minced garlic into the same pan. Sauté for about 4 to 5 minutes until they become soft and translucent. The aroma at this stage is simply divine, and you’ll want to savor it!
- Then, stir in the fresh green beans and Lima beans. Cook for about 2 minutes, allowing them to soften slightly while keeping their vibrant color. This adds a wonderful crunch and freshness to the dish.
- Now, it’s time to add the Matiz Paella Rice. Stir it in and let it cook for an additional 3 to 4 minutes. This step helps to toast the rice, which will enhance its flavor and texture. If the pan looks a bit dry, feel free to add a little more oil.
- Once the rice is nicely toasted, season it with salt and black pepper. Position the beans in the arrangement you’d like them to be in the final dish – this is where you can get creative!
- Next, pour in the Aneto Valencian Paella Cooking Base. Remember, this is the heart of your dish, so ensure it’s evenly distributed. Here comes the cardinal rule—DO NOT STIR! Once the mixture begins to bubble, that’s when the magic happens.
- Carefully lay the browned chicken back into the pan, followed by the drained artichoke hearts and the strips of Piquillo peppers. This is your chance to make it as beautiful as possible—presentation matters!
- Top everything with a few sprigs of rosemary. Let it simmer uncovered for about 20 minutes, rotating the pan occasionally to ensure the rice cooks evenly. Check for doneness; the rice should be tender, and the liquid should be mostly absorbed.
- As the cooking nears its end, you can turn up the heat for a few minutes to caramelize the bottom, creating that coveted socarrat—a crispy, golden layer of rice. It’s a true delicacy!
- Once done, sprinkle some smoked paprika on top and serve immediately with fresh lemon wedges on the side. The acidity from the lemon will brighten all the flavors beautifully.
Notes
- Tip: If you’re using Aneto’s paella cooking base, it already has saffron in it so there’s no need to add extra.