Tasty Valenciana paella recipe

Ingredients

• 400 gmedium- or short-grain rice
• 960 mlchicken stock
• 500 gchicken
• 500 grabbit
• 120 gflat white beans (garrofó beans)
• 120 gflat green beans (judías ferradura)
• 1tomato
• 1red pepper
• 1 teaspoonpaprika
• to tasteextra virgin olive oil
• to tastesalt and pepper
• 1 teaspoonsaffron threads

Instructions

1. 1

   Prepare the meat

   Remove the skin and excess fat from the chicken and rabbit, if you wish, and debone them if desired. Cut the meat into medium-sized pieces.

2. 2

   Brown the meat

   Heat extra virgin olive oil in a paella pan or large pan over a medium heat. Cook the chicken and rabbit for about 10–15 minutes, turning until golden on all sides.

3. 3

   Wash the beans

   While the meat cooks, wash the green beans and white beans.

4. 4

   Cook the beans

   Add both types of beans to the pan and stir for a few minutes, taking care not to let them burn.

5. 5

   Add the tomato

   Wash and chop the tomato into small pieces, then add it to the pan with the paprika, salt and pepper.

6. 6

   Pour in the stock

   Add the chicken stock and saffron threads, then continue cooking over a medium heat.

7. 7

   Stir in the rice

   Once the stock begins to boil, add the rice and stir briefly. Taste and adjust the seasoning if needed.

8. 8

   Add the pepper

   Cut the red pepper into strips and add them to the pan during the final few minutes of cooking, so they retain some crunch.

9. 9

   Cover and finish

   When very little liquid remains, turn the heat down to its lowest setting. Cover the pan with a lid, baking tray or foil and cook for a further 10 minutes.

10. 10

    Serve the paella

    After that time, or once the ingredients have reached the texture you want, serve the paella warm.

What is Valencian paella?

Paella is a rice dish associated with Valencia, on Spain’s Mediterranean coast. Valencian versions are known for cooking rice with meat and local vegetables in a broad, shallow pan.

This recipe combines chicken and rabbit with flat beans, tomato and saffron. The stock carries their flavours through the rice, while adding the red pepper near the end keeps it from becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 71g protein, 36g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the chicken and rabbit provide much of the protein; olive oil and the meat contribute fat. Pair a serving with a crisp salad or extra vegetables for a more balanced plate.

Choosing the rice and stock

Rice: Medium- or short-grain rice is specified here because it suits a stock-based paella. Measure the rice and stock as given, and spread the rice out evenly after adding it.

Stock: Chicken stock provides the cooking liquid and savoury base. Have it ready to add with the saffron so the pan can return to a boil before the rice goes in.

Getting the meat golden

Chicken and rabbit: Cut the meat into similar-sized medium pieces so they cook at a comparable rate. Browning them over a medium heat for 10–15 minutes adds colour before the beans and liquid go in.

Pan space: A wide paella pan gives the ingredients room to cook across a shallow layer. If using a large pan instead, take care that the meat still makes contact with its surface as it browns.

Managing the rice

Initial stir: Once the stock boils, stir the rice briefly to distribute it through the pan. After that, avoid repeatedly stirring while the liquid reduces.

Liquid level: Watch for the point when very little liquid remains, then lower the heat and cover for the final 10 minutes. The recipe gives no fixed total rice-cooking time, so use the rice’s texture as your guide.

Keeping the vegetables distinct

Beans: Add the washed green and white beans after browning the meat, and stir them for a few minutes without letting them catch. The tomato and seasoning go in afterwards.

Red pepper: Cut it into strips and add it only in the final few minutes, as directed. This later addition helps it keep a firmer bite than the beans.

Serving the paella

Rest and serve: The recipe calls for serving the paella warm once the ingredients have reached the desired texture. Bring the pan to the table if convenient, and portion the rice and meat evenly.

On the side: A simple green salad or lightly dressed vegetables can add freshness alongside the rich rice and meat. Keep accompaniments straightforward so the saffron and browned ingredients remain the focus.

Recipe notes & tips

• Cut the chicken and rabbit into similar-sized pieces to help them brown evenly.
• Keep the heat at medium while browning and watch the beans closely so they do not burn.
• Add the rice only after the stock reaches a boil.
• Stir the rice briefly when it goes in, then let the liquid reduce without frequent stirring.
• Add the red pepper near the end if you want it to retain a crunchy texture.
• Use a lid, baking tray or foil for the final 10 minutes of covered cooking.

Variations

• More saffron: Add a little extra saffron for a more pronounced aroma.
• Softer pepper: Add the pepper earlier if you prefer it tender rather than crunchy.
• Different beans: Use another flat green or white bean if the named varieties are unavailable.
• Chicken only: Replace the rabbit with an equal amount of chicken for a single-meat version.
• Pepper-free: Leave out the red pepper if you prefer a simpler vegetable mix.

Common mistakes to avoid

• Crowding the pan: The meat may colour unevenly; use a broad pan and arrange the pieces across its surface.
• Burning the beans: Stir them for the few minutes specified and keep an eye on the heat.
• Adding rice too early: Wait until the stock begins to boil before adding it.
• Over-stirring: Stir the rice only briefly after adding it, then allow the liquid to reduce.
• Adding pepper too soon: It may lose its crunch; put it in during the final few minutes.
• Skipping the covered finish: When little liquid remains, cover the pan and cook for the final 10 minutes on the lowest heat.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a small splash of stock or water if the rice seems dry.

Frequently asked questions