Paella Valenciana

Paella Valenciana

Traditional Spanish rice dish with chicken, rabbit, and saffron

60 minutes
8 servings
14 ingredients
MediumSpain

Originating in Valencia, this is the original paella recipe that Spanish families have treasured for generations. The socarrat (crispy bottom layer) and saffron-infused rice make this dish truly special.

Ingredients

  • 2 cups Spanish short-grain rice
  • 1 whole chicken, cut up
  • 1 lb rabbit, cut up (optional)
  • 1 cup green beans
  • 1 cup lima beans
  • 2 red bell peppers, sliced
  • 4 cups chicken stock
  • 1/2 tsp saffron threads
  • 4 cloves garlic, minced
  • 2 tomatoes, grated
  • 1/4 cup olive oil
  • 1 tsp paprika
  • Salt to taste
  • Lemon wedges for serving

Instructions

  1. 1

    Heat olive oil in paella pan, brown chicken and rabbit pieces

  2. 2

    Remove meat, sauté vegetables until tender

  3. 3

    Add garlic, tomatoes, and paprika, cook 5 minutes

  4. 4

    Add rice, stirring to coat with sofrito

  5. 5

    Pour in hot stock infused with saffron

  6. 6

    Return meat to pan, arrange attractively

  7. 7

    Simmer 20 minutes without stirring until rice is tender

  8. 8

    Let rest 5 minutes, garnish with lemon wedges

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Nutrition (per serving)

450
Calories
28g
Protein
52g
Carbs
14g
Fat

Tags

Valencia
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