Valencian Style Rice
Ingredients
- 250 gWhite rice (dry)
- 2 pcChicken leg (boned and cut into small pieces)
- 100 gLima bean or butter bean (shelled)
- 2 pcRound tomato (grated)
- 2 pcGarlic (minced)
- 50 mlExtra virgin olive oil
- 1 pinchSaffron
- 1 tspSweet paprika
- 750 mlMineral water (boiling)
- 1 pinchGray sea salt
- 1 tspSmoked Spanish Paprika
Method
A saffron-infused rice where each grain remains firm and distinct, soaked in the juices of browned chicken. Garlic and tomato form a dense base that binds everything without being greasy.
- 1
Heat olive oil in a large pan. Sear the chicken pieces until the skin is golden and crispy. Remove and set aside.
- 2
In the same oil, sauté the Lima beans and garlic. Add the crushed tomato. Let reduce until the water evaporates and the sauce thickens.
- 3
Pour in the white rice. Stir so each grain is coated in fat and becomes translucent. Add the paprika, saffron, and Pimentón de la Vera.
- 4
Pour in the boiling mineral water. Return the chicken. Cook over high heat for 10 minutes, then lower. The liquid must be completely absorbed and the rice should start to stick slightly to the bottom.
Frequently asked questions
How do you get this dish right?
- Never stir the rice once the water is added, otherwise it will release starch and become sticky.
- The 'socarrat', that toasted crust at the bottom of the pan, is the mark of a successful cook.
How long does this dish keep?
Keep for 24 hours in the fridge, but the rice will lose its firmness as it absorbs residual moisture.
