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
- 0salt (to taste)
- 0lemon 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
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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
- chef's knife
- cutting board
- grater
- kitchen cloth
Helpful
- measuring cupsoptional
- measuring spoonsoptional
- wooden spoonoptional
- serving spoonoptional
Beverage pairings
Wine
Margaret River Chardonnay
Medium-bodied white
Buttery texture complements the saffron and rich broth; acidity cuts through the olive oil and meat
Barossa Valley Grenache
Light to medium-bodied red
Earthy spice notes harmonise with paprika and rosemary; soft tannins won't overpower the delicate rabbit
Adelaide Hills Sauvignon Blanc
Crisp white
Herbal notes echo the rosemary; bright acidity refreshes the palate between bites
Beer
James Squire One Fifty Lashes
Red ale
Malty sweetness and subtle caramel notes complement the saffron and tomato base without overwhelming the dish
Coopers Pale Ale
English-style pale ale
Balanced bitterness and floral hop character pair well with roasted meat and herbaceous rosemary
Non-alcoholic
Sparkling lemon water with fresh mint
Echoes the lemon wedge garnish; effervescence cleanses the palate between spoonfuls
Herbal tea (chamomile or thyme)
Warm, aromatic option that complements the rosemary and saffron without competing
Freshly squeezed orange juice
Citrus brightness balances the richness of butter and olive oil while adding warmth to the meal
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)