Paella Valenciana with Chicken, Beans, and Artichokes
A traditional Spanish dish, Paella Valenciana is a symphony of flavors, featuring succulent chicken, robust beans, and tender artichokes. This recipe captures the essence of the Mediterranean, creating a meal that's as nutritious as it is delicious.
Equipment
- Paella pan or wide shallow skillet
- Chopping board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 pound chicken thighs, boneless and skinless, cut into pieces
- 1 cup short-grain paella rice
- 3 cups chicken broth
- 1 large onion, diced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 8 ounces canned artichoke hearts, drained and quartered
- 1/2 cup tomato sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
- 3 tablespoons olive oil
- Lemon wedges for serving
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large paella pan or wide shallow skillet over medium-high heat. Add chicken pieces and brown on all sides. Season with salt and pepper. Remove chicken and set aside.
- In the same pan, add the onion and bell pepper. Cook until the onion is translucent, about 5 minutes. Add garlic and sauté for another minute until fragrant.
- Stir in tomato sauce and cook for 2 minutes. Add the rice, smoked paprika, and saffron threads, stirring to coat the rice in the mixture and cook for another 2 minutes.
- Pour in the chicken broth and bring to a simmer. Add the chicken back to the pan, distributing it evenly.
- Reduce heat to medium-low, cover, and cook for 15 minutes without stirring.
- Add the green beans and artichoke hearts, distributing them evenly throughout the pan. Cover and cook for an additional 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let stand for 5 minutes, covered. Garnish with fresh parsley and serve with lemon wedges.
Notes
For a more authentic flavor, use a paella rice like Bomba or Calasparra.
If saffron is unavailable, a good substitute is turmeric, although it won't replicate the unique flavor of saffron.
Paella is traditionally cooked over an open flame, but a stovetop will suffice.
Avoid stirring the paella once the rice is added to allow a crust to form on the bottom, known as 'socarrat'.