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 rice
- 1 l chicken stock
- 400 g chicken thighs
- 200 g rabbit
- 150 g green beans
- 100 g butter beans
- 2 ripe tomatoes
- 3 cloves garlic
- 5 ml sweet paprika
- 1 ml saffron threads
- 90 ml olive oil
- 100 g butter
- 1 sprig fresh rosemary
- salt
- lemon wedges
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Essential
- 40cm paella pan
- knife
- cutting board
- grater
- spoon or spatula for stirring
- cloth or kitchen towel
Helpful
- measuring cupsoptional
- measuring spoonsoptional
- serving spoonoptional
Beverage pairings
Wine
Grüner Veltliner (Austrian or Australian)
Dry white
Crisp acidity complements the saffron and paprika; mineral notes pair well with rabbit and chicken
Albariño (Spanish or Australian alternative: Hunter Valley Semillon)
Dry white
Traditional Spanish pairing; bright and zesty with enough body to stand up to rich meats and butter
Rosé (Australian dry rosé)
Dry rosé
Light frame allows flavours to shine; subtle fruit complements saffron without overpowering
Beer
Little Creatures Pale Ale (WA)
American Pale Ale
Balanced hop character and malt sweetness complement the paprika and saffron without dominating the dish
Coopers Sparkling Ale (SA)
Pale Ale
Light and crisp with subtle fruity notes; low bitterness suits the delicate flavours of rabbit and saffron
Non-alcoholic
Sparkling lemon water or agua con gas
Echoes the lemon wedges served with paella; cleanses the palate between bites of rich meat and rice
Spanish horchata or almond milk drink
Traditional Spanish non-alcoholic option that complements Mediterranean flavours without competing with the dish
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)