Cooking with CALVIN


Official CALVIN Chicken Paella Recipe

(as adapted from Juan Fullana,  Valencia)


Olive oil
1.5 kg chicken
3 tomatoes (peeled and sliced)
½ kg soaked white beans (large lima)
½ kg green beans (frozen ok)
spices (saffron, paprika, Rosemary and/or paella spice packet)
Paella pan  (a pretty big one)


  1. Cook chicken in olive oil (paella pan level, heat not too high – flames a few mm high).
  2. Add a little salt per person (about 3 pinches ea. person).
  3. When chicken is mostly cooked, add tomatoes.
  4. When tomatoes are mostly dissolved, add wite beans, green beans, paprika (about 8 pinches), and water.  Water should go to top of rivets in paella pan.
  5. Add Rosemary spice (a little).
  6. Boil a long time 30-45 minutes.
  7. Add paella spice
  8. When water has boiled to rivet bottom, add rice (2 pounds for the big pan) (1 ½ cups per person)
  9. Cook 12-13 minutes.
  10. Let cool for 5 minutes.