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
- knife
- cutting board
- grater
- spoon or spatula
- cloth or lid
- stove
Helpful
- measuring cupsoptional
- measuring spoonsoptional
Beverage pairings
Wine
Margaret River Chardonnay
Full-bodied white
Rich buttery notes complement the saffron and butter in the paella; acidity cuts through the richness of the meat and cream
Adelaide Hills Sauvignon Blanc
Crisp white
Herbaceous qualities echo the rosemary; bright acidity refreshes the palate between bites of tender meat and creamy rice
Barossa Valley Grenache
Medium-bodied red
Subtle spice and red fruit align with paprika and saffron; soft tannins won't overpower the delicate rabbit
Beer
Sierra Nevada Pale Ale (or equivalent Australian pale ale)
American Pale Ale
Citrus and pine notes provide brightness; moderate body and carbonation complement the rich, buttery rice without overwhelming the dish
Little Creatures Pale Ale
Australian Pale Ale
Balanced hop character with subtle malt sweetness pairs well with saffron and paprika; refreshing finish cleanses the palate
Non-alcoholic
Sparkling lemon water with fresh herbs
Echoes the lemon wedges served alongside; bright acidity and carbonation refresh the palate between forkfuls
Spanish horchata (chilled almond milk drink)
Traditional Spanish pairing; creamy sweetness balances the savoury depth of the paella without competing with spice flavours
Chilled chamomile or herbal tea
Floral and herbaceous notes complement rosemary; caffeine-free option for evening dining
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)