Paella Valenciana

    2 hours

    I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

    66 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1/2 whole chicken, cut into 6 pieces
    • 1/2 whole rabbit, cleaned and cut into pieces
    • 1 head garlic, cloves separated and peeled
    • 1 tomato, finely chopped
    • 1 (400g) tin butter beans
    • 150g frozen garden peas
    • 150g frozen green beans
    • salt to taste
    • 1 teaspoon mild paprika, or to taste
    • 1 pinch saffron threads
    • dried thyme to taste (optional)
    • dried rosemary to taste (optional)
    • 740g uncooked white rice, or as needed

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas and green beans. Season with paprika, and mix well.
    2. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to the boil. Simmer for about 1 hour to make a nice stock.
    3. Season with a generous amount of salt, and just enough saffron to make a nice yellow colour. Season with thyme and rosemary if desired. The goal is to make a rich tasting stock that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

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    Reviews in English (34)


    This is not valencian paella recipe... please, look for the good one. The valencian paella has not mussels, seafood, or green peas. It's hard to find good ones, look this one:  -  16 Jan 2017


    This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth, I don't even peel it. 2. Continally test the broth until it's perfect before adding the rice, as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down. 3. You can add some roasted red pepper slices on top for a nice presentation. 4. I forgot to mention the most important part, squeeze lemon juice on it before you eat it!  -  13 Jun 2008  (Review from Allrecipes US | Canada)


    Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella Valenciana. I love this dish but I prefer not to use the extras you mentioned in the recipe. For the one who reviewed this recipe and said shrimps and olives where missing, I'd like to say that shrimps aren't used in the paella valenciana, only in the "seafood paella" and I've never seen olives in a paella in Spain.  -  11 Nov 2006  (Review from Allrecipes US | Canada)