Valencia
Paella valenciana
Valencia's rice pan with chicken, rabbit, beans, saffron and a crisp golden crust
80 min·4 servings
garrofó (large white lima beans)
A large, flat white lima bean from Valencia, essential to paella valenciana, creamy and mild with a thin skin.
Caution: Like all lima beans they contain cyanide-forming compounds when raw, so they must be soaked, the soaking water discarded, and the beans cooked through thoroughly.
Garrofó is a Valencian variety of lima bean with broad, flat, creamy-white seeds that turn soft and buttery when cooked without falling apart. Outside Spain it is usually only available dried from Spanish delis or by mail order, while fresh or frozen garrofó is rarely found beyond the region.
Substitute:
Dried large lima beans, often sold as butter beans, come very close in flavour and texture. Greek gigantes will do at a pinch, but they have a thicker skin and stay firmer and more floury.
Used in · 1 recipe