🍽️ Valencian-style Chicken Paella

Name: Valencian-style Chicken Paella
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g chicken drumsticks (8 chicken drumsticks); salt; pepper; 2 onions; 2 garlic cloves; 1 tbsp rapeseed oil; 400 g chopped tomatoes (can); 800 ml meat broth; 2 pinches saffron threads; 2 tsp paprika powder (hot); 0.25 tsp dried thyme; 150 g trimmed beans (or green beans); 2 yellow bell peppers; 1 orange bell pepper; 200 g paella rice; 200 g white beans (can; drained weight); 1 organic lemon

664 kcal · 30 min · 4 servings

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Ingredients

800 g chicken drumsticks (8 chicken drumsticks)
salt
pepper
2 onions
2 garlic cloves
1 tbsp rapeseed oil
400 g chopped tomatoes (can)
800 ml meat broth
2 pinches saffron threads
2 tsp paprika powder (hot)
0.25 tsp dried thyme
150 g trimmed beans (or green beans)
2 yellow bell peppers
1 orange bell pepper
200 g paella rice
200 g white beans (can; drained weight)
1 organic lemon

Instructions

1. Rinse the chicken drumsticks under cold running water and pat them dry with a kitchen towel.
2. Season the meat evenly with salt and pepper.
3. Peel the onions and garlic cloves and chop them finely.
4. Heat the oil in a large frying pan or a paella pan.
5. Fry the chicken drumsticks over medium heat for about 5 minutes, turning them until golden brown on all sides.
6. Add the chopped onions and garlic to the pan.
7. Sauté the vegetables for another 2 minutes.
8. Add the tomatoes to the pan.
9. Pour in the broth.
10. Add the saffron threads, paprika powder, and thyme.
11. Let the mixture simmer over low heat for about 45 minutes.
12. Wash the flat green beans and remove the tough strings.
13. Cut the beans into diagonal pieces.
14. Halve the bell peppers and remove the seeds and core.
15. Wash the peppers and dice them into small cubes.
16. Add the rice, flat green beans, and diced peppers to the pan.
17. Stir everything well to distribute the ingredients.
18. Cook the mixture over medium heat for about 10 minutes.
19. Reduce the heat to low and let the paella simmer for another 10 minutes.
20. Continue cooking until the broth is almost completely absorbed by the rice.
21. Stir the rice occasionally to prevent it from burning at the bottom.
22. Add the white beans to the pan.
23. Gently fold the beans into the mixture.
24. Let the paella warm through for 2 minutes over low heat.
25. Rinse the lemon under hot water and dry it thoroughly.
26. Cut the lemon into eight wedges.
27. Taste the paella and adjust the seasoning with a little paprika powder, salt, and pepper.
28. Serve the paella together with the lemon wedges.

Nutrition per serving

kcal: 664
Protein: 49 g · Fett/Fat: 27 g · Carbs: 56 g