Valencian Style Rice

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 576
• Protein: 23 g
• Carbs: 57 g
• Fat: 30 g

Ingredients

• 250 g White rice ( dry )
• 2 piece Chicken leg ( boned and cut into small pieces )
• 100 g Lima bean or butter bean ( shelled )
• 2 piece Round tomato ( grated )
• 2 piece Garlic ( minced )
• 50 ml Extra virgin olive oil
• 1 pinch Saffron
• 1 tsp Sweet paprika
• 750 ml Mineral water ( boiling )
• 1 pinch Gray sea salt
• 1 tsp Smoked Spanish Paprika

Instructions

1. Brown the meat

   Heat olive oil in a large pan. Sear the chicken pieces until the skin is golden and crispy. Remove and set aside.

2. Sauté the vegetables

   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. Toast the rice

   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. Simmer and cook

   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.

Chef's tips

• 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.

Storage

Keep for 24 hours in the fridge, but the rice will lose its firmness as it absorbs residual moisture.