Paella Valenciana (Authentic Spanish Rice Dish)

A classic Spanish paella, originating from Valencia, featuring rabbit, chicken, saffron, and bomba rice. This recipe showcases the traditional flavors and techniques of making paella.

Prep Time

20 minutes

Total Time

1 hour 10 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£6.98

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken•Rice

Ingredients

Servings

400gBomba Rice(Paella rice, preferably Bomba. Do not substitute with other rice types.)

£3.50

500gRabbit(Cut into small pieces.)

£7.00

500gChicken(Cut into small pieces, bone-in and skin-on for more flavor.)

£3.00

150mlExtra Virgin Olive Oil(For sautéing.)

£2.50

200gRipe Tomatoes(Grated or finely chopped.)

£0.80

1sprigFresh Rosemary Sprig(Optional, for added flavor.)

£0.75

1pinchSaffron Threads(Infuse in hot water or broth for at least 30 minutes before adding.)

£4.00

1tspSmoked Paprika (Pimentón de la Vera)(Adds a smoky flavor.)

£0.50

1.2LChicken Broth(Good quality broth is crucial.)

£1.50

150gGreen Beans (Flat)(Also known as runner beans, topped and tailed.)

£0.75

100gGarrofó Beans(Fresh or frozen; if using dried, soak overnight and cook until tender.)

£3.00

To tasteSalt

£0.10

4wedgesFresh Lemon Wedges(For serving.)

£0.50

Total Cost

£27.90

£6.98 per serving

The Method

1
Prepare the ingredients: Cut the rabbit and chicken into pieces, grate the tomatoes, and chop the green beans.
2
Heat the olive oil in the paella pan over medium heat. Add the rabbit and chicken and cook until browned on all sides. Season with salt.
3
Add the green beans and garrofó beans to the pan and sauté for a few minutes until slightly softened.
4
Add the grated tomatoes and smoked paprika to the pan and cook for about 5 minutes, stirring occasionally, until the tomatoes have reduced and darkened.
5
Pour in the chicken broth and bring to a boil. Add the saffron threads and rosemary sprig (if using). Reduce heat and simmer for 15 minutes.
6
Add the rice to the pan, distributing it evenly. Do not stir the rice after adding it. Bring the broth back to a simmer.
7
Cook the paella over medium-low heat for about 18-20 minutes, or until the rice is cooked through and the broth has been absorbed. The rice should be slightly al dente.
8
Increase the heat for the last few minutes to create a socarrat (crispy bottom layer) – listen for the rice to crackle. Be careful not to burn it.
9
Remove the paella from the heat and let it rest for 5-10 minutes before serving. Garnish with lemon wedges and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use high-quality ingredients, especially the rice and broth, for the best flavor.

Do not stir the rice after adding it to the pan, as this will release starch and make the paella sticky.

The socarrat is a desirable part of the paella, but be careful not to burn it.

Adjust the amount of broth depending on the type of rice and your preference.

Allowing the paella to rest after cooking helps the flavors meld and the rice to firm up.

Cooking Equipment

Paella pan (40-45cm diameter)

Stove

Wooden spoon or spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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