Chik’n-Less Paella Valenciana | Authentic Recipe without the Meat
Spain is famously known for Paella Valenciana. The classic rice dish from Valencia that features chicken and rabbit. In this post, I will show you how to make a Chik’n-Less Paella Valenciana. This recipe has all the flavors of the original dish but without the meat.
The key to this recipe is to use the correct cookware and ingredients. Such as a paella pan, Spanish round rice and saffron. I also used vegetable broth instead of water, which is what´s typically used. But since we´re not adding any meat, the broth gives the rice a beautiful lift of flavors.
You can serve this delicious paella Valenciana as a starter or even as a main course. Next to a typical Spanish salad and a bottle of Spanish wine. More specifically, from the wine region of Utiel-Requena, which is located in the province of Valencia.
TIPS & TRICKS to Make this Recipe: A paella is not a paella without socarrat. Which is the famous layer of burnt caramelized rice underneath. To achieve the socarrat is easy, just raise the heat to a medium heat and go for 2 to 3 minutes once all the broth has been absorbed.
Key Ingredients & Cookware I used in this Recipe:
MY PAELLA PAN
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Chik’n-Less Paella Valenciana
Chik'n-Less Paella Valenciana | Authentic Recipe without the Meat
- 1/4 cup extra virgin olive oil 60 ml
- 20 green beans
- 6 cloves garlic
- 2 tomatoes
- 1/2 cup butter beans (canned) 125 grams
- 1 cup Spanish round rice 220 grams
- 3 cups vegetable broth 720 ml
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/4 tsp saffron threads .17 grams
- 2 sprigs fresh rosemary
- pinch sea salt
- lemon wedges for garnish
Cut the green beans into 2 inch (5 cm) long pieces, finely chop the garlic and finely grate the tomatoes
Heat a paella pan with a medium heat and add in the olive oil
Once the oil gets hot, add in the green beans, mix with the olive oil, after 4 minutes and they´re lightly sauteed, add in the garlic, continue to mix together, after 30 seconds add in the grated tomato and season with sea salt, mix together and simmer without mixing
After 3 to 4 minutes and the grated tomato has thickened, add in the lima beans, vegetable broth, saffron and rosemary, raise to a high heat, mix together and bring to a boil, then add in the rice, give it one final mix and let it simmer without mixing
After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower to a low-medium heat, simmer for 4 to 5 minutes or until there is no broth left, then raise to a medium heat and cook for another 2 to 3 minutes
Remove the pan from the heat and cover with foil paper and a dish cloth
After 5 minutes uncover the pan and garnish with lemon wedges, enjoy!
Get the Saffron I used to make this Paella Recipe
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Cant wait to make this soon for me i never had chiknless paella before perfect for my after office meals love your recipes as always brightens up my day everyday after work14 . Dec . 2022
Spain on a Fork
Sounds great Ramya! Much love 🙂16 . Dec . 2022
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