Paella Valenciana
Ingredients
- 400 gbomba or short-grain rice
- 1 lchicken stock
- 400 gchicken thighs (cut into chunks)
- 200 grabbit (cut into pieces, optional or use more chicken)
- 150 ggreen beans (flat beans ideal, cut into thirds)
- 100 gbutter beans (garrofó or lima beans)
- 2ripe tomatoes (grated)
- 3 clovesgarlic (minced)
- 5 mlsweet paprika
- 1 mlsaffron threads (pinch)
- 90 mlolive oil
- 100 gbutter
- 1 sprigfresh rosemary
- Salt (to taste)
- Lemon wedges (for serving)
Instructions
Heat the olive oil in a 40cm paella pan over medium-high heat. Season and brown the chicken and rabbit pieces on all sides, about 8 minutes. Remove and set aside.
In the same pan, sauté the green beans for 3-4 minutes. Add the grated tomato, garlic, and paprika. Cook until the tomato reduces, about 5 minutes.
Return the meat to the pan. Add the butter beans and rosemary. Pour in the hot stock and add the saffron. Bring to a boil and simmer for 20 minutes.
Spread the rice evenly across the pan. Don't stir from this point. Cook on high for 10 minutes, then reduce to low for 8-10 minutes until the rice absorbs the liquid.
Remove from heat, cover with a cloth, and rest for 5 minutes. Serve with lemon wedges.
Recipe by
Paul NagleShop All Ingredients
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- 400 g bomba or short-grain riceWoolworths
- 1 l chicken stockWoolworths
- 400 g chicken thighsWoolworths
- 200 g rabbitWoolworths
- 150 g green beansWoolworths
- 100 g butter beansWoolworths
- 2 ripe tomatoesWoolworths
- 3 cloves garlicWoolworths
- 5 ml sweet paprikaWoolworths
- 1 ml saffron threadsWoolworths
- 90 ml olive oilWoolworths
- 100 g butterWoolworths
- 1 sprig fresh rosemaryWoolworths
- saltWoolworths
- lemon wedgesWoolworths
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Essential
- 40cm paella pan
- cooking utensil for browning (spoon or spatula)
- knife for cutting
- cutting board
- grater
- cloth or lid for covering
Helpful
- measuring cups or spoonsoptional
Beverage pairings
Wine
Margaret River Chardonnay
Medium-bodied white
Rich buttery notes complement the saffron and butter in the paella; acidity cuts through the richness of the meat and olive oil
Barossa Valley Grenache
Light to medium-bodied red
Spicy red fruit notes align with paprika and saffron; lower tannins won't overpower the delicate rabbit and vegetables
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous notes echo rosemary; zesty acidity refreshes the palate between bites of rich paella
Beer
Stone & Wood Pacific Ale
Pale Ale
Tropical fruit notes and moderate bitterness complement saffron and paprika without overwhelming delicate rabbit meat
Young Henrys Natural Lager
Lager
Clean, crisp profile cuts through butter and olive oil richness; refreshing finish pairs well with lemon wedges
Non-alcoholic
Spanish sparkling water with fresh lemon
Effervescence cleanses the palate; lemon echoes the dish's citrus element
Herbal tea (chamomile or rosemary)
Warm, aromatic option that complements the rosemary and saffron notes without competing
Fresh orange juice
Citrus brightness pairs naturally with Spanish paella; slightly sweet undertone balances paprika spice
Ingredients
- 400gbomba or short-grain rice
- 1lchicken stock
- 400gchicken thighs(cut into chunks)
- 200grabbit(cut into pieces, optional or use more chicken)
- 150ggreen beans(flat beans ideal, cut into thirds)
- 100gbutter beans(garrofó or lima beans)
- 2ripe tomatoes(grated)
- 3clovesgarlic(minced)
- 5mlsweet paprika
- 1mlsaffron threads(pinch)
- 90mlolive oil
- 100gbutter
- 1sprigfresh rosemary
- —salt(to taste)
- —lemon wedges(for serving)