Valencia Paella
Transport your taste buds to the sun-soaked Spanish coast with this authentic Valencia Paella, a traditional dish teeming with bold flavors and rich culinary history. This one-pan masterpiece features tender chicken thighs and rabbit, seared to golden perfection, nestled amidst vibrant green beans, creamy lima beans, and aromatic saffron-infused rice. Enhanced with the smoky depth of paprika, fresh rosemary sprigs, and a golden crust of socarrat at the bottom, this paella is a symphony of textures and tastes. Perfect for weekend gatherings or family dinners, this iconic Spanish recipe is both satisfying and unforgettable. Try this Valencia Paella today and savor the essence of Spain in every bite!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 kilograms rabbit (chopped into pieces)
- 200 grams green beans
- 100 grams lima beans
- 2 large tomatoes (grated)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 300 grams short-grain rice (e.g., Bomba or Calasparra)
- 1 liter chicken stock
- 500 milliliters water
- 2 pieces rosemary sprigs
- 1 pinch salt
- 1 pinch black pepper
Instructions
Heat a wide, shallow paella pan over medium heat and add the olive oil.
Season the chicken and rabbit pieces with salt and pepper, then sear them in the pan until golden brown on all sides. Remove and set aside.
In the same pan, add the green beans and lima beans. Sauté for about 5 minutes until slightly tender.
Lower the heat and add the grated tomatoes, minced garlic, and smoked paprika. Cook for 3-5 minutes, stirring frequently, until the tomato mixture thickens and darkens in color.
Crush the saffron threads and stir them into the pan, followed by the rice. Stir well to coat the rice in the flavors of the pan.
Add the chicken stock and water, then arrange the seared chicken and rabbit pieces in the pan. Tuck them into the rice mixture.
Bring the mixture to a simmer, then reduce the heat to low. Add the rosemary sprigs on top and let the paella cook uncovered for about 20-25 minutes. Do not stir.
Once the liquid has almost fully absorbed and the rice is tender, increase the heat slightly to create a crispy crust (known as 'socarrat') at the bottom of the pan for about 2-3 minutes.
Remove from heat and let the paella rest for 5 minutes. Discard the rosemary sprigs before serving.
Serve warm and enjoy your authentic Valencia Paella!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 838 mg | 18% | |
*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.
