Authentic Paella Valenciana
The traditional Spanish rice dish from Valencia featuring chicken, rabbit, and flat green beans.
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Ingredients
- 400 grams Bomba rice
- 500 grams Chicken thighs, chopped
- 400 grams Rabbit meat, chopped
- 150 grams Garrofó (large white lima beans)
- 200 grams Bajoqueta (flat green beans)
- 2 medium Grated tomato
- 100 ml Extra virgin olive oil
- 1 pinch Saffron threads
- 1 teaspoon Sweet smoked paprika
- 1.2 liters Water or chicken stock
- 1 sprig Fresh rosemary
- 1 to taste Salt
Instructions
- 1
Heat the olive oil in a wide paella pan and fry the chicken and rabbit until golden brown on all sides.
- 2
Add the green beans and lima beans to the pan and sauté for a few minutes until slightly softened.
- 3
Clear a space in the center of the pan and add the grated tomato; cook until the liquid evaporates and it darkens.
- 4
Stir in the paprika quickly to avoid burning, then immediately pour in the water or stock.
- 5
Add the saffron and salt, then simmer for about 15-20 minutes to create a rich broth.
- 6
Distribute the rice evenly across the pan in a cross shape, then stir once to submerge all grains.
- 7
Cook on high heat for 8-10 minutes, then reduce to low heat for another 8-10 minutes without stirring.
- 8
Turn up the heat for the last minute to create the 'socarrat' (caramelized crust), then rest for 5 minutes before serving.
Nutrition per Serving
620
Calories
38g
Protein
72g
Carbs
22g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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