Spanish · Dinner
Saffron Chicken and Rice Pan
Paella Valenciana
Valencian rice cooked in saffron stock with chicken, rabbit, green beans, and butter beans, finished with a crisp socarrat and rosemary, served straight from the pan.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
20gFat
54gCarbs
4gSugar
6gFiber
720mgSodium
75mgChol
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Instructions
1
Prep
Cut chicken thighs into 4 pieces each (8 pieces total). Grate tomatoes and garlic cloves. Trim and halve green beans. Drain butter beans. Cut lemons into 4 wedges total. Steep saffron threads in 4 tbsp hot stock.
2
Sear
Heat olive oil in a 30cm paella pan over medium-high 1 minute. Season chicken with 0.5 tsp salt, sear 8–10 minutes turning until each piece is deeply browned on all sides.
3
Build 1
Push chicken to the edge. Add green beans to centre, cook over medium-high 4 minutes until lightly blistered. Stir in garlic and pimenton off heat 15 seconds, return to medium, add tomato, cook 5 minutes until darkened.
4
Toast
Add bomba rice, toast 90 seconds over medium heat until grains turn translucent, stirring gently.
5
Simmer
Pour in saffron stock, remaining stock, butter beans, and 1 tsp salt. Bring to vigorous simmer over medium-high 2 minutes, then lower to medium and simmer undisturbed 14 minutes until rice absorbs liquid and base firms.
6
Crisp
Lay rosemary sprigs across the top. Raise heat to medium-high 90 seconds until the base caramelises into socarrat with a gentle crackle sound.
7
Rest and plate
Cover with a kitchen towel off heat and rest 5 minutes. Serve from the pan with lemon wedges tucked into the rice for squeezing at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) bone-in skin-on chicken thigh
- 170g (6 oz) bomba rice
- 600ml (2 1/2 cup) hot chicken stock
- 0.5 tsp saffron threads
- 200g (7 oz) ripe tomato
- 120g (4.25 oz) flat green beans
- 120g (4.25 oz) cooked butter beans
- 4 garlic cloves
- 40ml (2 tbsp + 2 tsp) extra-virgin olive oil
- 1 tsp sweet pimenton
- 1.5 tsp fine sea salt
- 2 fresh rosemary sprigs
- 2 lemons