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How to Make Paella... FOR ONE! | One and Done with Max Nelson

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Paella Valenciana

Cultural Context

Originating from the Valencia region of Spain, Paella Valenciana is a traditional dish that reflects the agricultural heritage of the area, showcasing local ingredients like rabbit and green beans. Traditionally cooked over an open fire, it embodies communal dining, often enjoyed during family gatherings and festivals. Today, paella has gained global popularity, with numerous variations emerging, including seafood and vegetarian versions, making it a beloved dish in many cultures.

SpanishESValenciamain
60 min
medium
4 servings
Servings4
1 cup Bomba rice
1 lb chicken
1 cup green beans
1 medium tomato
3 cloves garlic
1/4 teaspoon saffron
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon rosemary
4 cups water
1 teaspoon salt
1 lemon
1 cup peas
1 medium red bell pepper

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

Bomba rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa is a healthier grain alternative, while arborio rice is more affordable.

rabbit

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while thighs are more budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits, while annatto is a cost-effective color substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

1

Heat olive oil in a small stainless steel skillet over medium heat and salt the olive oil.

2

Pat the chicken thigh dry, season with salt, and sear skin side down until crispy.

3

Snap the ends off the green beans and optionally cut them into smaller pieces.

4

Flip the chicken and add the green beans, cooking for a few minutes.

5

Add minced garlic and cook for about 30 seconds until fragrant.

6

Stir in smoked paprika and bloom saffron in a little warm water.

7

Grate a tomato into the skillet and add a sprig of rosemary.

8

Pour in 2 cups of water and reduce it to about 1.5 cups, then add 0.5 cups of Bomba rice.

9

Do not rinse the rice to keep the starches for the crispy bottom.

10

Cook for about 15 minutes, then increase heat for the last minute to achieve a crispy bottom.

Cooking Techniques

sautéingsimmering

Equipment Needed

paella panwooden spoonmeasuring cups

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Also Known As

Valencian PaellaPaellaPaella de Marisco
Local Name: Paella Valenciana

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