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–+ servings
best Paella valenciana recipe by the Mediterranean fork

Paella Valenciana Recipe

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5 from 1 vote
Golden and succulent rice, tender pieces of chicken and rabbit, and that burst of color brought to life by garrofó beans and green beans.
Prep Time10 minutes
Cook Time30 minutes
Resting Time3 minutes
Total Time43 minutes
Course Paella
Cuisine Spanish

Equipment

  • Paella pan or a flat and wide pan in case you don’t have one
  • Wooden spoon or spatula to cook everything
  • Fine grater
  • Measuring cups and spoons
  • 1 dish
  • 1 small bowl
  • Big fire stove

Ingredients

  • 300 g chicken cut into small pieces (thighs, drums, wings)
  • 200 g rabbit cut into small pieces
  • 2 big ripe tomatoes
  • 200 g garrofó
  • 100 g flat green beans
  • 320 g short-grain rice
  • 5 cups water
  • 1 sprig rosemary
  • 1 tsp saffron threads
  • 2 tsp sweet paprika powder
  • 2 tsp salt
  • 3 tbsp olive oil

Nutrition

Calories: 1206kcal | Carbohydrates: 78g | Protein: 23g | Fat: 89g | Saturated Fat: 25g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 42g | Cholesterol: 104mg | Sodium: 1214mg | Potassium: 906mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1178IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 6mg
Servings: 4
Calories: 1206kcal

Instructions

  • Cut the tomatoes in half and grate the pulp with the fine grater. Set aside the pulp in a bowl.
  • Cut the ends of the flat green beans and cut them into bite-size pieces. Set aside.
  • In the paella pan add the olive oil and heat on medium heat.
  • Add the chicken and rabbit and season with a bit of salt. Cook for 10 minutes until browned on all sides.
  • Add the garrofó white beans and the green beans to the pan and cook for 5 minutes or so on medium heat so they brown a bit.
  • Set everything to the sides of the paella pan and in the middle add the sweet paprika powder. Cook for 1 minute mixing it with the wooden spoon.
  • Add the grated tomato pulp to the paella pan and mix well with the paprika powder.
  • Mix everything inside the paella pan so every piece of meat and vegetables gets coated in the tomato pulp.
  • Add the water to the paella and also the rosemary sprig and saffron threads.
  • Boil on medium for 10-15 minutes. Taste the broth for salt and adjust if needed.
  • Add the rice and spread with a wooden spoon. Let cook on high heat for 12 minutes and then lower it to medium for 3 additional minutes so it can caramelize without burning creating the famous “socarrat”
  • Cover with a lid for a couple of minutes if the rice it’s still a bit too hard so it can soften with the residual heat.
  • Serve with lemon wedges.
KEYWORD: authentic paella valenciana recipe