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Le Chaudron recipe

Paëlla valenciana

Valencian paella with chicken and rabbit

⏱ 75 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 500 g (18 oz)bomba or Calasparra rice
  • 1free-range chicken, 1.2 kg / 2.6 lb, in 8 pieces
  • 300 g (11 oz)rabbit, cut into pieces
  • 300 g (11 oz)raw jumbo shrimp
  • 300 g (11 oz)bouchot mussels
  • 200 g (7 oz)flat green beans
  • 200 g (7 oz)white beansgarrofó
  • 3ripe tomatoes
  • 1yellow onion
  • 5 clovesgarlic
  • 1.2 L (5 cups)hot chicken stock
  • 1 pinchsaffron threads
  • 1 tspsmoked paprika
  • 100 ml (½ cup)extra-virgin olive oil
  • 2lemons
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) bomba or Calasparra rice
  • 1 free-range chicken, 1.2 kg / 2.6 lb, in 8 pieces
  • 300 g (11 oz) rabbit, cut into pieces
  • 300 g (11 oz) raw jumbo shrimp
  • 300 g (11 oz) bouchot mussels
  • 200 g (7 oz) flat green beans
  • 200 g (7 oz) white beans garrofó
  • 3 ripe tomatoes
  • 1 yellow onion
  • 5 cloves garlic
  • 1.2 L (5 cups) hot chicken stock
  • 1 pinch saffron threads
  • 1 tsp smoked paprika
  • 100 ml (½ cup) extra-virgin olive oil
  • 2 lemons
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 paella pan (40 cm / 16 in) or a very large skillet1 chef’s knife1 wooden spoon1 cutting boardMedium saucepanBlack peppercorns

03 — Method

  1. Steep the saffron in 100 ml (½ cup) of warm stock for 15 minutes.
  2. Prep everything: cut the chicken into 8 pieces and the rabbit into similar pieces. Peel the shrimp, keeping the heads. Scrub and debeard the mussels. Trim the green beans and cut into lengths.
  3. Grate the 3 tomatoes on a box grater, discarding the skins. Finely chop the onion. Remove the germ from the 5 garlic cloves and chop them.
  4. Heat the olive oil in the 40 cm (16 in) paella pan over high heat. Season the chicken and rabbit generously and brown for 10 minutes, turning often.
  5. Push the meat to the edges and sear the shrimp in the center for 2 minutes per side; set aside. Soften the onion for 5 minutes, then add the garlic, smoked paprika and green beans and cook 3 minutes.
  6. Add the grated tomato and cook over high heat for 5 minutes into a thick sofrito. Sprinkle in the rice and stir for 2 minutes.
  7. Pour in the hot stock (1.1 L / 4⅔ cups plus the saffron stock), adjust the seasoning and bring to a simmer. Scatter the white beans around. DON’T STIR THE RICE after this — the golden rule of paella.
  8. Cook 10 minutes over high heat, then 8 over low to form the socarrat (the golden crust on the bottom). Add the shrimp and mussels for the last 5 minutes. Cover with a towel off the heat for 5 minutes. Serve with lemon wedges.

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CategoryMain dishes