Valencian-style paella - Olive Oils from Spain
Paella: A Spanish staple for family gatherings. Use a paella pan. Tricky tip: Salt method prevents sticking on stainless steel pans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Ingredients
- 5 oz. rice - ideally Valencian (Senia, Albufera, or Bomba varieties)*
- One chicken, cut into chunks
- 7 oz. flat green beans, cut into thirds
- 5 oz. beans (can substitute lima beans)
- 2 ripe tomatoes, grated on the large holes of a box grater
- 2 ½ tsp salt
- 1 tsp saffron
- 1 tsp paprika
- Three sprigs of rosemary
- 5 cups paella stock (can substitute chicken or vegetable stock)
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