Authentic Valencian Paella with Chicken & Green Beans
Iconic Spanish paella cooked in a wide polished steel pan with browned chicken, flat green beans, large white lima beans (garrofó), saffron threads, and crispy bottom socarrat.
Tender separate rice grains with a crackling golden caramelized bottom layer (socarrat).
Cook with Cocinanding Companion
Distraction-free step-by-step guidance with persistent ingredient checklists, timers, and printable Infoguide.
Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (La cocina de Masito): This public video is provided as a visual reference for the dish. Exact ratios, timings (25m prep / 40m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Authentic Valencian Paella with Chicken & Green Beans
La cocina de Masito
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
Other Related Culinary Videos (Complementary Dishes)
Cuban Arroz con Pollo a la Chorrera
Related spanish paellas & cuban arroz con pollo video (Cuban) by Cocina Cubana con Luz exploring a complementary approach within the same dish family.
Authentic Spanish Seafood Paella with Socarrat
Related spanish paellas & cuban arroz con pollo video (Spanish / Mediterranean) by Spain on a Fork (Albert Bevia) exploring a complementary approach within the same dish family.
What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Matiz Valencian Bomba Rice
Standard Size: 2.2 lb bagWhy it matters: Absorbs 3x liquid without bursting or mushing.
Where to find in US: Gourmet grain aisle.
Acceptable substitutes: Calasparra or Arborio.
Badia Spanish Saffron Threads
Standard Size: 1g jarWhy it matters: Floral aroma and natural golden hue essential for authentic Valencian broth.
Where to find in US: Spice aisle.
Acceptable substitutes: McCormick Gourmet All Natural Spanish Saffron.
Why This Recipe Works
💡 The Socarrat Crunch
A final 2-minute high-heat blast caramelizes pan starches and olive oil at the bottom into a crackling crust.
Ingredients for 6 ServingsUS Standard Measurements
- 2.5 cups (500g) Bomba rice from Valencia⭐ Recommended: Matiz Bomba Rice
- 2 lbs Bone-in chicken cut into small bite-sized pieces
- 0.5 lb Flat green beans (Romano beans)
- 1 cup Large cooked white butter beans (Garrofó)
- 1 pinch Toasted Spanish saffron threads⭐ Recommended: Badia
- 1 cup Freshly grated ripe tomato pulp
- 1 sprig Fresh rosemary sprig
- 0.25 cup Extra-virgin olive oil
- 1 tsp Sweet smoked paprika (pimentón dulce)
- 4.5 cups Warm water
- 1.5 tsp Fine sea salt
Required Kitchen Tools
- ✓15 or 18-inch polished carbon steel paella pan
- ✓Wooden paddle
Step-by-Step Preparation
Brown the Chicken
Heat the 0.25 cup extra-virgin olive oil in the paella pan and brown the bone-in chicken pieces deeply with salt for 8 minutes.
Sauté Vegetables, Paprika & Tomato
Push meat to the pan perimeter, sauté the flat green beans and garrofó beans, then stir in the grated tomato and sweet smoked paprika in the center for 4 minutes.
Simmer Broth & Infuse Rosemary
Pour in the 4.5 cups warm water up to the pan rivets, add the toasted saffron threads, and simmer for 10 minutes to build a rich golden stock, laying the fresh rosemary sprig on top of the simmering liquid and rice during the final 5 minutes of simmering to infuse its herbal aroma.
Add Rice & Form Socarrat
Distribute Bomba rice evenly across the pan (never stir again). Cook 8 minutes on high, reduce to low for 8 minutes (resting the rosemary sprig on top of the rice for the last 5 minutes of simmering before removing), and blast 2 minutes on high heat to form the crispy socarrat.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Top grains undercooked
Underlying Cause: Steam escaped too quickly.
Fix & Solution: Cover pan with a clean kitchen towel off heat for 5 minutes.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Authentic Valencian Paella with Chicken & Green Beans
❓ Which brand of bomba rice should I look for in US grocery stores for Authentic Valencian Paella with Chicken & Green Beans?
Editorial suggestion: Matiz Valencian Bomba Rice (Matiz). Absorbs 3x liquid without bursting or mushing. Typical aisle: Gourmet grain aisle. Acceptable substitute: Calasparra or Arborio.
❓ How do I fix: "Top grains undercooked"?
Common cause: Steam escaped too quickly. Practical fix: Cover pan with a clean kitchen towel off heat for 5 minutes.
The Heart of Spanish Culinary Heritage
La cocina de Masito honors the timeless Valencian tradition: allowing the heat, saffron, and chicken to harmonize without artificial colorings, yielding Spain’s ultimate Sunday rice.
Visual Kitchen Infoguide (Print or Save to Phone)
Engineered for at-a-glance kitchen reference: combines exact ratios, verified timings (25m prep + 40m cook), US supermarket brand picks, and sensory checkpoints on a single one-page sheet.
✓ 100% Free • No email required • Fully synced with recipe steps & brands
More Editorially Validated Recipe Guides
Butterflied raw shrimp flash-cured in a savory, fiery black sauce of charred chiltepín peppers, Maggi umami sauce, soy, fresh lime, and crisp cucumbers.
Crispy grilled cornmeal arepas stuffed with creamy avocado chicken salad made with tender shredded chicken, ripe Hass avocado, fresh lime, and cilantro.
Iconic Peruvian Chifa wok-fried rice made with chilled day-old rice, tender seared chicken, egg ribbons, fresh scallions, grated ginger, and dark roasted sesame oil.