Easy Valencian Paella

Valencian Paella

Why wait for a leisurely weekend afternoon to make paella, when you could be making it all week long? This quick and easy recipe is courtesy of our friends at Aneto, whose broths are made with quality, whole food ingredients that instantly add layers of flavor to paella. This paella is in the style of region of Valencia in Spain, which traditionally uses chicken or rabbit along with vegetables.

Easy Valencian Paella
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Servings Prep Time
6 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 20 minutes
Cook Time
30 minutes
Easy Valencian Paella
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 20 minutes
Cook Time
30 minutes
Ingredients
Servings:
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Instructions
  1. In a 13” paella pan or similar-sized skillet placed on a large burner, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and brown them in the pan on both sides, until almost cooked through. Set aside.
  2. If using, cut the chicken liver into pieces and sear it quickly in the same frying pan, taking care not to overcook. Set aside.
  3. Add the green beans to the pan and sauté for 5 minutes, then add the rice and stir it for a few minutes until it gets lightly brown. Pour in the Aneto Valencian Paella Base. Do not stir the rice. When it starts to bubble, arrange the artichoke hearts and chicken thighs and liver evenly around the pan. Let simmer until the liquid is completely absorbed and the bottom begins to form a browned crust called the socorrat. Note: It is very important not to stir the rice while cooking in order to avoid having the rice release too much starch.
  4. Sprinkle with the pimentón before serving.
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