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Paella Valenciana

Caramba ! Give a Spanish accent to your diner tonight with this delicous Paella recipe made with organic chicken tighs and special bomba rice directly sourced in Spain !


For 4 persons:




  1. Pre-soak the garrofo beans for 12h.
  2. Cut chicken legs and thighs in 2. Season with salt. Trim the ends from the flat beans and cut into 4 or 5 cm-long segments.
  3. Prepare your artichokes : with a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. Cut the heart in 4 and let it rest in lemon water to prevent them from blackening.
  4. Remove the tomatoes' skin after having plunged them into boiling water. Seed and crush the tomatoes.
  5. In a paella dish (otherwise a large frying pan), fry the pieces of chicken until they color. Once golden, place them on the edge of the dish, then first brown the bean stones, then the artichokes in a second step, placing them gradually on the edges of the dish.
  6. Clear the center of the dish, then pour your crushed tomatoes. Add your spices (Pimenton de la Vera sweet, paella spices), as well as the chopped garlic clove. Stir well, then brown garrofos and pour the water. Let it cook for about 30 minutes on a low heat.
  7. Stir, adjust the seasoning with salt and pepper, then pour your extra bomba rice special paella into the dish.
  8. Let cook for a few minutes on a high heat, spread the rice throughout the dish, then cook on a low heat for 20 minutes. Do not stir, jut turn your frying-pan over to avoid the preparation to stick on the frying-pan.
  9. If after 20 minutes of cooking, your rice is not cooked enough, add a little water and cook for another 2 or 3 minutes. If otherwise, you rice it is still too wet, continue cooking for 2 or 3 minutes over high heat.
  10. When your paella is cooked, cover it with aluminum foil and let it rest for a few minutes before tasting it with lemon wedges. You can sprinkle some freshly chopped parsley if you wish.