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F&W Pairing - Paella Valenciana

Updated: Oct 10, 2019

Paella - a good sharing dish with friends and family. 

This time an easy Paella Valenciana is shared. 

Not an authentic one, but a delicious one that captures the spirit of Paella Valenciana.

The rice grains absorb flavour from the liquid, which makes it very flavourful. 

Another important key is the crispy crust forms at the bottom - "Socarrat" / "飯焦"

Differ from seafood paella, this recipe is robust and heavier in taste.

Medium-bodied Tempranillo / Garnacha / Garnacha blends are best to pair with.

An inexpensive, young and fruity Rioja red served slightly chilled works great.

If you are looking for complexity, a Crianza or Reserva is recommended. 

Rioja, Spain

Ribera del Duero, Spain

Empordà, Spain

INGREDIENTS (Serve 4 - 6)

6 - 8 chicken pieces (on the bone)

200g of green beans

100g frozen shelled edamame OR broad bean 

200g jarred roasted red pepper (slightly chopped), optional

1 tomato (grated)

400g paella rice

1.5L low sodium chicken stock OR water

Sprigs of rosemary

2 gloves of garlic 

1 pinch of saffron thread

1/2 tsp. smoked paprika (sweet)

1 tbs Salt


1. Heat paella pan or a shallow casserole over medium-high heat, sprinkle a generous amount of salt all over the hot pan and pour in olive oil. Sear the chicken pieces skin side down until golden and turn them over.

2. Add green beans and edamame, sauté to brown. 

3. Add paprika, grated tomato, roasted red pepper and sauté for another minute. 

4. Add paella rice and stir-fry to coat the grains. Pour in 1.2L hot chicken stock and minced garlic, then stir once only to flatten and spread the rice evenly. 

5. Take the saffron threads and slightly crush it with your fingers, then spread it evenly into the pan. Bring back to boil, add rosemary and keep the highest heat for 10 - 15 minutes until 2/3 of liquid are absorbed. Reduce the heat to low and cook for another 5 - 8 minutes. 

6. Do a taste test to adjust the seasonings, also the doneness of the rice. If the dish looks very dry before the rice has cooked completely, then add the rest of the stock and cook until the rice is al dente. Do not make it all soupy, the rice should be dry and separate when done.

7. Cover the pan with foil, remove from heat and let it stand for another 5 minutes before serving.


  • You can get chicken stock from supermarket, however homemade stock would be best.

  • Do not stir the rice after the initial stirring, but you can give it a good shake during cooking.

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