International Cuisine > Spanish Cuisine > Paella & Rice Dishes (Spanish) > Paella Valenciana Recipe
Authentic Paella Valenciana
Learn how to cook a traditional Paella Valenciana, a flavorful rice dish from Valencia, Spain. This recipe uses authentic ingredients like rabbit, chicken, and saffron for a truly genuine taste.
Ingredients
- 500 g Chicken thighs
- 500 g Rabbit
- 400 g Bomba rice (or other short-grain rice)
- 2 medium, grated Tomatoes
- 200 g Flat green beans (Judías Verdes Planas)
- 100 g Butter beans (Garrofó or lima beans)
- 1 pinch Saffron threads
- 1 teaspoon Sweet Smoked Paprika (Pimentón Dulce)
- 1 Rosemary sprig
- 150 ml Olive oil
- 1.2 L Water or Chicken Broth
- to taste Salt
Prepare the Ingredients
Wash and cut the chicken and rabbit into small pieces. Prepare the green beans by trimming the ends and cutting them into 2-3 inch pieces. Grate the tomatoes and set aside. Soak the saffron threads in a small amount of warm water.
Sauté the Meat and Vegetables
Heat the olive oil in a paella pan (a wide, shallow pan) over medium heat. Add the chicken and rabbit and cook until browned on all sides. Season with salt. Add the green beans and butter beans to the pan and cook for 5-7 minutes, stirring occasionally, until slightly softened.
Add the Tomatoes and Paprika
Stir in the grated tomatoes and sweet smoked paprika. Cook for 5-10 minutes, stirring occasionally, until the tomatoes have reduced and the mixture is fragrant.
Add the Rice
Add the rice to the pan and stir to coat it with the meat and vegetable mixture. Cook for 1-2 minutes, stirring constantly, until the rice is slightly toasted.
Add the Broth and Saffron
Pour in the water or chicken broth, ensuring it covers the rice and other ingredients evenly. Add the saffron threads and the rosemary sprig. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer gently, without stirring, for about 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
Rest the Paella
Once the liquid has been absorbed and the rice is cooked, remove the paella from the heat. Cover the pan with a clean towel or newspaper and let it rest for 5-10 minutes. This allows the rice to finish cooking and develop a socarrat (a crispy crust on the bottom of the pan).
Serve
Remove the rosemary sprig. Serve the paella hot, directly from the pan. Garnish with lemon wedges, if desired.
Nutrition Facts Estimated per 100g of product
Calories: 210kcal Protein: 12g Fat: 10g Carbohydrates: 18g Note: These values are estimates and can vary based on specific ingredients and cooking methods.
Other Important Considerations for Nutrition
Paella can be high in carbohydrates, primarily from the rice. Using brown rice could increase fiber content and lower the glycemic index. The fat content comes mainly from olive oil and the meat; using leaner cuts of meat can reduce the fat content. This dish provides a good source of protein from the chicken and rabbit, and various vitamins and minerals from the vegetables.
FAQ
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What is Bomba rice and why is it important?
Bomba rice is a short-grain rice variety from Spain that is known for its ability to absorb a large amount of liquid without becoming mushy. It's ideal for paella because it maintains its shape and texture during cooking. -
What if I can't find rabbit?
If you can't find rabbit, you can substitute it with more chicken, or use other meats like duck or pork. -
What is socarrat and how do I achieve it?
Socarrat is the prized crispy layer of rice that forms on the bottom of the paella pan. To achieve it, increase the heat slightly during the last few minutes of cooking and listen for a crackling sound. Be careful not to burn the rice. -
Can I use different vegetables?
Yes, you can use other vegetables that are in season. Artichoke hearts, peas, or bell peppers are common additions.