Valencian paella

Ingredients

• 320 g Rice (dry weight)
• 1000 g Chicken (bone-in pieces)
• 300 g Green beans
• 200 g Tomato
• 0.2 g Saffron
• 50 ml Olive oil

Salt and pepper to taste; water as directed. Unpriced: not assumed free.

Method

1. Wash and cut beans; grate tomatoes. Pat chicken dry without washing and clean work surfaces afterwards.
2. Brown chicken in oil for 10 minutes. Add beans and cook 5 minutes; add tomato and cook another 5 minutes.
3. Add 1 litre water, saffron and salt. Simmer 15 minutes. Spread rice across the pan and cook 18–20 minutes without stirring; add hot water if it dries before rice is tender.
4. Check with a thermometer that the thickest part of the chicken reaches 75°C, away from the bone. Cook longer if needed.
5. Remove from heat and rest 5 minutes before serving.