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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Paella Valenciana
Saffron rice cooked wide and shallow with chicken, rabbit and beans, prized for the crisp socarrat at the bottom.
Source
Recette de Valencian tradition · 🏺 Traditionnel
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 75 min🍽 5 portions🔥 560 kcal🇪🇸 Espagne
Sans glutenSans produits laitiers
Étapes
Brown the chicken pieces in olive oil across the whole paella pan, then push them to the edge.
Sauté the green beans, then add the grated tomato and paprika and cook to a thick sofrito.
Pour in the hot stock steeped with saffron and bring to a boil, tasting for salt.
Scatter the rice evenly across the pan and do not stir it again from this point.
Cook over an even flame until the rice absorbs the stock, rotating the pan for even cooking.
Raise the heat for the last minute or two to form the crisp socarrat, then rest off the heat before serving.
💡 Astuces
- Never stir once the rice is in — that's how you get socarrat instead of risotto.
- Spread the rice in a thin, even layer for proper texture.
- Listen for the crackle at the end; that's the crust forming.
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