Paella Valenciana
Savor the authentic flavors of Spain with this traditional Paella Valenciana recipe, a culinary masterpiece straight from the heart of Valencia. Made with tender chicken, succulent rabbit, vibrant green beans, and hearty garrofón beans, this dish showcases the perfect balance of protein and fresh vegetables. Infused with fragrant saffron threads and smoky paprika, every grain of Bomba rice absorbs the rich, aromatic chicken stock to create a deeply satisfying meal. The hallmark of paella, the crispy socarrat at the bottom, forms as the rice gently simmers to perfection in a wide, shallow paella pan. Garnished with fresh rosemary and zesty lemon wedges, this classic Spanish dish is as beautiful as it is delicious. Perfect for gatherings, Paella Valenciana is an iconic one-pan recipe that combines simplicity with extraordinary flavor.
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Recipe Information
Ingredients
- 4 tablespoons Extra virgin olive oil
- 500 grams Chicken (cut into small pieces)
- 300 grams Rabbit (cut into small pieces)
- 150 grams Green beans (flat variety, chopped)
- 100 grams Garrofón beans (large white lima beans)
- 2 large Tomatoes (grated)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Saffron threads
- 1 liter Chicken stock
- 300 grams Bomba rice (short-grain paella rice)
- 1 teaspoon Salt
- 1 sprig Fresh rosemary
- 1 lemon Lemon wedges (for garnish)
Instructions
Heat the olive oil in a large, flat paella pan over medium-high heat.
Add the chicken and rabbit pieces to the pan. Sauté until they are golden brown on all sides, about 8-10 minutes.
Push the meat to the edges of the pan and add the green beans and garrofón beans to the center. Sauté for 2-3 minutes.
Add the grated tomatoes to the pan and cook for about 5 minutes, stirring occasionally, until they form a rich, slightly thickened base.
Stir in the smoked paprika, mixing it well with the tomato base, and cook for 30 seconds until fragrant.
Pour in the chicken stock and bring it to a boil. Sprinkle the saffron threads into the liquid and stir gently to incorporate.
Evenly distribute the meat and beans again, then add the Bomba rice by sprinkling it evenly across the pan without stirring. Ensure the rice is submerged in the liquid.
Season the mixture with salt and gently shake the pan to ensure an even layer of rice.
Bring the heat to medium and let the paella simmer uncovered for 15-20 minutes. Do not stir during this time to allow a crispy bottom layer (socarrat) to form.
After most of the liquid is absorbed, reduce the heat to low. Lay the sprig of fresh rosemary on top and cook for 5 more minutes.
Remove the pan from the heat, cover it with a clean kitchen towel, and let the paella rest for 5-10 minutes.
Discard the rosemary twig, garnish the paella with lemon wedges, and serve directly from the pan.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 12.6 g | ||
| Protein | 302.2 g | 604% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 330 mg | 25% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3594 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
