VALENCIAN PAELLA

VALENCIAN PAELLLA

ROCKET & CONFIT TOMATO SALAD

VALENCIAN PAELLA

Menu details

Important Info:

Insulated packaging keeps ingredients fresh
Transfer chilled ingredients to the fridge on arrival
Cook within 48 hours of delivery
Cooking guide included for a seamless experience
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Nutritional information

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Estimated prep and cook time:

60 mins

Special equipment:

Stick blender

Ingredients from your kitchen:

Pepper

Key info

Hero ingredient

Bomba rice

Often referred to as Valencia rice this short grain variety is an essential ingredient in Spanish dishes such as paella. It's primarily grown in eastern Spain and is favoured for its non stick properties due to a high amylose content. It can absorb 2 - 3 times its volume in water and holds its structure well making it great for the sought after al dente finish. There are two varieties of bomba rice with denomination of origin status meaning they have to be produced in a specific place under specific conditions. The variety of rice is often called "the king of paella rices" which makes sense as to why it's the most expensive rice you can find in Spain.

Heritage of the dish

The word 'paella' refers to the wide, flat pan the dish is traditionally cooked in. It famously originates from Valencia but now over 200 versions of paella dishes exist in Spain. Spanish folklore and myths tell a romantic tale of the dishes beginnings in which the dish was first prepared by a man in love for his fiancee. The dishes name is then said to have come from 'parra ella' meaning 'for her' in Spanish. As lovely a tale as this is the dishes true origins are more likely to have come from farm workers and labourers food. Paella would have been cooked over an outdoor fire and could include anything from chicken and rabbit to snails and wild mushrooms and beans.

Notes from the chef

Claire Hutchings

0:00

Read transcript

Paella originates from the Valencian region of Spain traditionally served with rabbit. A Valencian is very proud of their heritage and would argue that you cannot call it paella if it does not have rabbit, but nowadays there are so many variations of paella using all kinds of delicious ingredients from succulent chicken thighs, to pork ribs, Galician beef, seafood and even octopus and it has become a staple dish throughout the whole of Spain. It’s like the equivalent of the UK’s roast Sunday lunch. Paella for me sings out Sundays in Spain gathering as a family and sharing the cooking of this dish together over an open fire and watching the rice bubble away in the stock whilst sipping on a glass of rioja. I have kept this dish very close to its traditional routes only swapping out the rabbit for chicken thighs, the red pepper gives the dish a sweet succulent flavour and the artichokes cut through the richness.

Recipe details

Valencian Paella

Chicken

Summary

An authentic Paella recipe with some of the finest ingredient's Spain has to offer. This traditional Valencian dish, bursting with flavours from bomba rice, butter beans and aromatic saffron is sure to impress!

Key facts

35 mins

682

Valencia

Heat

Allergens

May contain: Celery, Sesame.

Health Nugget

Paella is a brilliantly balanced meal. With first-class protein from the chicken; plenty of fibre from the rice and butter beans; and a variety of vitamins from an array of vegetables, it will leave you feeling nourished and satisfied.

Kitchen Tips

The all-important 'Soccarat' crust is achieved in the last blast of high heat. You should be able to hear the rice sizzling at the bottom of the pan. Don't be tempted to stir the paella whilst its cooking, it will make it too starchy!

Equipment Required

Knife, chopping board, medium saucepan, tongs, foil, measuring jug, paella pan or large frying pan with lid.

Ingredients

Artichokes

Bomba rice

Butter beans

Chicken

Chicken stock

Cooking oil

Fresh rosemary

Garlic cloves

Pepper*

Red pepper

Runner beans

Saffron

Sea salt

Sweet smoked paprika

Tomato

Turmeric powder

Water*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

682

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Rocket & Confit Tomato Salad

Vegan

Summary

Sweet and fragrant confit tomatoes paired with peppery rocket and an authentic sherry vinegar and olive oil dressing.

Key facts

60 mins

222

Spain

Heat

Allergens

Mustard, Sulphites

Health Nugget

Amongst other nutrients, tomatoes are rich in the antioxidant lycopene - a compound which can help prevent oxidative damage, combat inflammation and improve heart health.

Kitchen Tips

The slower you cook the tomatoes, the sweeter they will become! If you have time, you can lower the temperature of the oven to 70°c (50°c fan assisted) and cook them for up to 2 hours.

Equipment Required

Knife, chopping board, measuring jug, stick blender, large baking tray, large salad bowl.

Ingredients

Cherry tomatoes

Dijon mustard

EVOO

Fresh rosemary

Garlic cloves

Honey

Rocket

Sea salt

Sherry vinegar

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

2.1

Energy (kcal)

222

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Spanish

Chicken

Valencian Chicken Paella

Indulge in the authentic flavours of Spain with our Valencian Paella, a delightful combination of tender chicken and a medley of fresh vegetables, all cooked to perfection in aromatic paprika and saffron-infused bomba rice. Every bite transports you to a warm, sun-drenched Spanish summer afternoon.

Experience includes everything you need to cook: