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
Uncheck items you already have
- 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
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Shop this recipe
Equipment detected from your method.
KitchenConvert earns a small commission if you buy through these links — at no extra cost to you.
Essential
- 40cm paella pan
- knife
- cutting board
- grater
- wooden spoon or spatula
- cloth or lid
Helpful
- measuring cupsoptional
- measuring spoonsoptional
- serving spoonoptional
Beverage pairings
Wine
Albariño
White - Spanish
Crisp acidity and mineral notes complement saffron and seafood-like qualities of paella; traditional Spanish pairing
Vermentino or Italian White
White - Dry
Citrus and herbal notes enhance the rosemary and tomato; lighter body suits the delicate flavors
Tempranillo Rosé
Rosé - Spanish
Dry rosé bridges white and red; works with both the meat and vegetable components of the dish
Beer
Young Henrys Newtowner IPA
IPA - Australian
Citrus and pine notes cut through richness; hoppy character complements saffron and paprika spices
Coopers Pale Ale
Pale Ale - Australian
Balanced malt and hop profile; crisp finish refreshes palate between bites of meat and rice
Non-alcoholic
Fresh Lemonade with Fresh Mint
Citrus brightness pairs with lemon wedges served with paella; refreshing and palate-cleansing
Spanish Horchata or Agua Fresca
Traditional Spanish refreshment; cooling and slightly sweet to balance warm spices and rich flavors
Sparkling Mineral Water with Lemon
Neutral base with bright finish; allows the complex flavors of paella to shine without competing
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)