STAUB SAUTE PAN Paella Valencia




30 min.

cooking time

20 min.
  • Heat the oil in a pan and then add the medium-sized pieces of chicken and rabbit. Add a little salt. Sear on a medium heat so that the meat releases its aroma and remains tender. It is important to really sear the pieces of meat thoroughly. But they must not become black.
  • Then place the meat on the side of the frying pan and add the green beans, and betxucons in the middle. Sear for a few minutes, stirring constantly.
  • Again place the meat and beans on the edge, turn down the temperature and sear the grated garlic. Stir with a silicon cooking spoon.
  • The ingredients should not burn otherwise the paella would have a bitter taste!
  • Add the grated tomato, saffron and the grated stock cubes. Sear thoroughly, add water and arrange with sprigs of rosemary and thyme. Simmer for a few minutes on a low heat.
  • Remove the rosemary and thyme so it does not become too dominant. Cook for a further 5-7 minutes.
  • Season with salt to taste, remove a cup of water which can be poured back later if required.
  • Add the rice. Cook for about 15 minutes. Start by cooking on a high heat and then gradually turn the heat down.
  • Then cover with aluminum foil and let it stand for 5 minutes.

Olive oil

2 chicken breasts with bones, cut into small pieces

2 chicken wings, halved

1/2 rabbit, in pieces (front part)

200g green beans

100-150g Betxucons (large white beans from Valencia)

2 grated garlic cloves

1 handful of saffron threads

2 vine tomatoes, grated

1 chicken stock cube

2 small sprigs of fresh rosemary

1 small sprig of fresh thyme

1½ l water

4 cups or a scoop of Bomba rice