Paella Valenciana with Chicken and Vegetables

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 300 g chicken and brown in 1 tbsp olive oil in the paella pan for 6 minutes. Add 1 diced pepper and 150 g green beans and fry for another 4 minutes.

   6:004:00
2. 2

   Stir in 250 g paella rice and toast for 1 minute. Pour in 600 ml stock with a pinch of saffron and some salt.

   1:00
3. 3

   Simmer over a medium heat for 18 minutes without stirring, until the rice has absorbed the liquid.

   18:00
4. 4

   Briefly turn up the heat so that a crisp crust (socarrat) forms on the bottom, then leave to rest for 5 minutes.

   5:00