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Recipe
Valencia Paella
(Paella Valenciana)
Difficulty: Medium
Valencia Paella. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
Paella is a versatile dish. If the rice contains shellfish and fish, a Bobal rosé from la Mancha is a good option. But if it contains vegetables, meat or snails, it would be better to opt for a young red Monastrell, for example, from Murcia.
1 chicken weighing 1 kg, cut into pieces
500 gr Bomba rice
100 gr green lima beans, cooked
200 gr wide green beans
1 ripe tomato, peeled and chopped
1 dozen snails
2 cloves garlic
100 ml olive oil
100 ml water
saffron
1 tsp sweet pimentón
salt
1 chicken weighing 1 kg, cut into pieces
1 lb Bomba rice
3.5 oz green lima beans, cooked
7 oz wide green beans
1 ripe tomato, peeled and chopped
1 dozen snails
2 cloves garlic
3.5 fl. oz olive oil
3.5 fl. oz water
saffron
1 tsp sweet pimentón
salt
1 chicken weighing 1 kg, cut into pieces
1.125 lb Bomba rice
0.375 cup green lima beans, cooked
0.875 cup wide green beans
1 ripe tomato, peeled and chopped
1 dozen snails
2 cloves garlic
0.375 cup olive oil
0.375 cup water
saffron
1 tsp sweet pimentón
salt
Place a paella pan with a diameter of about 50 cm (20 in) over the heat and add olive oil. When hot, fry the chicken until brown. Add the wide green beans and fry, then the garlic, pimentón and tomato. Stir and add water to one inch to the top of the pan. (The normal way of measuring is twice as much water as rice). Boil for 15-20 minutes. Add liquid to make up for any that has evaporated and season with salt. Bring to the boil, then sprinkle in the rice and spread out evenly over the pan. Add the green lima beans and the previously boiled snails with the saffron. Stir occasionally, as long as some liquid remains. Then continue to cook for a further six minutes over a low heat. Leave to stand for 5-6 minutes and serve in the paella pan.Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Energy (kcal): 990
Energy (kJ): 4,142
Protein (g): 50.7
Fat (g): 35.7
Carbohydrates (g): 124.2
Fiber (g): 8.4
Iron (mg): 5.3
Magnesium (mg): 127.6
