Traditional Valencian Paella: Taste of Spain

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

Yield

Calories

Approximately 450 calories

Embark on a culinary journey to the heart of Spain with our Traditional Valencian Paella. This dish is not just a meal; it’s a celebration of rich flavors, vibrant colors, and the timeless traditions of Spanish cuisine. Originating from the beautiful region of Valencia, this paella is a harmonious blend of tender chicken, robust rabbit, and fresh green beans, all cooked together with saffron-infused rice in a wide, shallow pan known as a ‘paellera.’ The result is a captivating symphony of tastes that brings the essence of Spanish festivities to your table. Ideal for family gatherings or special occasions, this paella promises an unforgettable dining experience that will transport you to the sun-drenched fields of Valencia with every bite.

Ingredients

1/2 lb chicken, cut into pieces
1/2 lb rabbit, cut into pieces (optional, can substitute with additional chicken)
1/4 cup extra virgin olive oil
1 large tomato, finely grated
1/2 lb green beans, trimmed
1/2 lb lima beans (or substitute with butter beans)
2 cups short-grain rice, preferably Bomba or Calasparra
4 cups chicken broth
1 pinch saffron threads
1 teaspoon sweet paprika
Salt to taste
Fresh rosemary sprigs for garnish
Note: For an authentic flavor, seek out high-quality saffron and Spanish olive oil.

Instructions

Heat the olive oil in a paellera or large skillet over medium heat. Add the chicken and rabbit pieces, seasoning with salt, and cook until golden brown on all sides.
Add the green beans, lima beans, and grated tomato to the pan, sautéing until the vegetables are slightly softened.
Sprinkle the paprika over the meat and vegetables, stirring well to combine.
Add the rice to the pan, stirring to ensure the grains are well coated in the oil and mixed with the other ingredients.
Pour in the chicken broth and sprinkle the saffron threads over the mixture. Stir once to combine, then let the paella cook, undisturbed, over medium heat for about 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let it rest for a few minutes. Garnish with fresh rosemary sprigs before serving.

Tips & Tricks

Resist the urge to stir the paella after adding the rice, as this can cause the rice to become sticky.
The goal is to achieve a slightly crispy bottom layer, known as ‘socarrat.’
For a smoky flavor, cook the paella over an open flame if possible.
If saffron is out of reach, turmeric can be used as a substitute for color, but the unique flavor of saffron will be missing.

Mise en Place

Ingredients

Utensils

Chicken
Rabbit (optional)
Extra virgin olive oil
Tomato
Green beans
Lima beans (or butter beans)
Short-grain rice (Bomba or Calasparra)
Chicken broth
Saffron threads
Sweet paprika
Salt
Fresh rosemary sprigs

Paellera (or large skillet)
Knife
Cutting board
Spoon or spatula

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