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Le Chaudron recipe
Paella valencienne
Valencian paella
⏱ 60 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)short-grain rice
300 g (11 oz)chicken, cut into pieces
200 g (7 oz)rabbit pieces
150 g (5 oz)flat green beans
100 g (3½ oz)white beans
1 pinchsaffron
2tomatoes, grated
- 300 g (11 oz) short-grain rice
- 300 g (11 oz) chicken, cut into pieces
- 200 g (7 oz) rabbit pieces
- 150 g (5 oz) flat green beans
- 100 g (3½ oz) white beans
- 1 pinch saffron
- 2 tomatoes, grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Brown the chicken and rabbit in the paella pan for 8 minutes.
- Add the green beans and grated tomato and cook 5 minutes.
- Stir in the saffron and rice for 1 minute.
- Add 1 L (1 qt) hot stock and the white beans and cook over high heat for 10 minutes without stirring.
- Lower the heat and cook 10 minutes more until the liquid is absorbed and a golden crust (socarrat) forms.
- Cover with a towel and rest 5 minutes off the heat. Serve from the pan with lemon.
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