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Nutrition Facts
Serving Size 364 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 115 mg 5%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 27 g
Vitamin A 30% Iron 10%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Simple Valencia Style Paella
Prep Time
5 minutes
Cook Time
1 h 10 m
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

2 Tbsp olive oil
1 1/2 Lb boneless, skinless chicken thighs, chopped in large chunks
.5600 Oz Adams Reserve Premium Saffron Seasoning
4 cup(s) water, or for more flavor use chicken stock
1 1/2 cup(s) bomba rice, or arborio rice
1/2 Lb green beans, trimmed
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Place paella pan over medium-high heat (great on grill or on stove with a large burner). Add olive oil to cold pan and add chicken.
Cook chicken about 10 minutes or until browned, then add saffron seasoning and stir to coat.
Add water to pan and bring to a boil, then pour rice in an 'X' pattern over the water; do not stir. Cook 45 to 50 minutes or until water is absorbed but still bubbling.
Top rice with green beans and steam about 10 minutes while rice continues to cook and a crust starts to form.
If needed, wrap paella pan with foil during last few minutes of cooking to steam green beans faster and assist with rice crust or 'socratt'.
Season paella with salt and pepper to taste before serving.
Chef's Note: A traditional Valencia paella isn't made with tomatoes, garlic or onions and typically has the addition of rabbit.


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