(Looking for a plant-based option? Check out our Paella de Verduras (Vegan Paella) recipe below!)

Valencian Paella

Authentic Valencian Paella, a traditional Spanish rice dish known for its vibrant flavors and rich aroma.

Serves: 4–6 people

Ingredients for Valencian Paella:

• 800 g of bomba rice
• 1 kg of chicken, cut into pieces
• 150 g of garrofón (large white lima beans)
• 150 g of flat green beans
• 3 large pear tomatoes, grated
• 75 ml of extra virgin olive oil
• Salt to your preference
• 2 g of MĪZĀN saffron, crushed and bloomed over 4 melting ice cubes
• 1 teaspoon of sweet paprika
• 2 sprig of rosemary
• Water (enough to reach just above the rivets on the paella pan handles)

Preparation:

1. Add olive oil and salt to the paella pan and heat over high heat.
2. Add the seasoned chicken, and fry thoroughly—it’s important that the meat is well browned.
3. Make a space in the center and add the flat green beans and garrofón. Lower the heat and cook for a couple of minutes.
4. Add the grated tomato and sauté for another couple of minutes over medium heat.
5. When most of the tomato water has evaporated, add the saffron infusion and paprika, stirring quickly to avoid burning.
6. Add water until it rises about 1 cm above the rivets on the pan handles.
7. Turn the heat to high and cook for 10 minutes, then reduce to medium heat for another 15 minutes.
8. During cooking, add the rosemary and adjust the salt to taste.
9. Let it cook until the water reaches the level of the rivets. At that point, remove the rosemary and add the rice.
10. Cook over high heat at first, then reduce to medium or low. The water should evaporate at the same rate the rice cooks.
11. Once done, let it rest for a few minutes and enjoy.

Note: Once the rice is added, do not stir it.

Paella de Verduras (Vegan Paella)

A delicious and hearty vegan paella, packed with fresh vegetables and infused with saffron.

Serves: 4–6 people

Ingredients for Paella de Verduras:

• 800 g of bomba rice
• 1 large zucchini, peeled and julienned
• 1 eggplant, peeled and julienned
• 1 large onion, julienned
• 3 large pear tomatoes, grated
• Flat green beans
• 150 g of garrofón (large white lima beans)
• 150 g of flat green beans
• 2 medium bell peppers, julienned
• 6-7 slim spears of asparagus
• Salt to your preference
• 2 g of MĪZĀN saffron, crushed and bloomed over 4 ice cubes
• 1 teaspoon of paprika
• 2 sprig of rosemary
• Water or vegetable stock (enough to reach just above the rivets on the paella pan handles)

Preparation:

1. Add olive oil and salt to the paella pan and heat over high heat.
2. Add the vegetables, and stir fry thoroughly for 4 minutes on high.
3. Lower the heat to medium, add the grated tomato and sauté for another 4 more minutes.
4. When most of the tomato water has evaporated, add the saffron infusion and paprika, stirring quickly.
5. Add water/stock until it rises about 1 cm above the rivets on the pan handles.
6. Turn the heat to high and cook for 10 minutes, then reduce to medium heat for another 15 minutes.
7. During cooking, add the rosemary and adjust the salt to taste.
8. Let it cook until the water/stock reaches the level of the rivets. At that point, remove the rosemary and add the rice and distribute evenly.
9. Cook over high heat at first, then reduce to medium or low. The water should evaporate at the same rate the rice cooks.
10. Once done, let it rest for a few minutes and enjoy.

Note: Once the rice is added, do not stir it.