Traditional Valencian Paella with Chicken and Rosemary
(0)
45 min
Under an hour
Sezamo
O călătorie culinară autentică în inima Valenciei! Preparată într-o singură tigaie largă, această paella valenciana combină bucățele fragede și rumenite de pui, fasole verde crocantă și boabe cremoase de fasole albă, învăluite într-un sofrito aromat de roșii și usturoi. Orezul cu bob rotund absoarbe supa infuzată cu șofran nobil, boia afumată și crenguțe de rozmarin, dezvoltând la bază râvnitul strat crocant și caramelizat — socarrat. O cină spectaculoasă, plină de soare și savoare iberică!
Ingredients
Preparation method
Preparing and browning the meat
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm) and pat them dry with a paper towel. Heat the extra virgin olive oil in a large, deep pan (ideally a 30-34 cm paella pan) over medium-high heat.
Add the chicken pieces to the pan, season them with half of the sea salt and ground black pepper, then brown them on all sides for 8-10 minutes until they develop an appetizing golden crust. Push the browned meat toward the edges of the pan.
Sofrito and cooking the rice
In the cleared space in the center of the pan, add the finely chopped garlic cloves and the green beans cut into 3-4 cm pieces. Sauté everything for 3-4 minutes, stirring gently, until the beans soften slightly and the garlic releases its rich aroma without burning.
Chef's tip
The secret to authentic socarrat: Listen to the crackle of the rice during the final minutes of cooking. When the sound becomes dry and crackling, and the oil starts to gently sizzle at the base of the pan, that delicious crispy crust has formed.
Never stir the rice after distributing it in the pan! Unlike risotto where stirring releases creamy starch, with paella we want whole, distinct, and perfectly cooked al dente grains.
You can use flat green beans if you have them on hand, as they are the closest to the traditional Bajoqueta variety used in the Valencia region.
15 min
Under an hour
