Gail'S Valencian Paella Recipe

Name: Gail'S Valencian Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch Saffron; 1 Rabbit, cleaned; 1 Chicken, whole, cleaned; 3 tablespoons Olive oil, good quality; 6 cups Broth, chicken or vegetable, or a mix of both; 3 cups Short grained white rice; 1 1/2 tablespoons Smoked Paprika; 2 cups Lima Beans; 3 cups Italian flat green beans; 2 Onions, chopped; 4 cloves Garlic; 2 tablespoons Tomato paste; 1 Tomato, fresh, diced; 1 tablespoon Salt; 1 teaspoon Cayenne

Servings: persons

1 pinch Saffron
1 Rabbit, cleaned
1 Chicken, whole, cleaned
3 tablespoons Olive oil, good quality
6 cups Broth, chicken or vegetable, or a mix of both
3 cups Short grained white rice
1 1/2 tablespoons Smoked Paprika
2 cups Lima Beans
3 cups Italian flat green beans
2 Onions, chopped
4 cloves Garlic
2 tablespoons Tomato paste
1 Tomato, fresh, diced
1 tablespoon Salt
1 teaspoon Cayenne

1
Crumble saffron between your fingers. In a paella pan or large roasting pan on stove, dry saute saffron, breaking it into little pieces.
2
Add olive oil, stir, and heat. Add onion and garlic and saute.
3
Chop rabbit and chicken into 2 inch segments, with bones still attached. Drop in hot olive oil to brown on all sides.
4
Add broth. Break up meat into smaller pieces, so all meat is well immersed in broth. Cook until nearly done.
5
Sprinkle broth with rice. Stir in paprika, salt, and cayenne. Add lima beans and Italian beans. Bring back to a boil, then lower temperature and cook until rice is nearly soft.
6
Stir in tomato paste. Check rice to see how done it is. When done, but not yet browned on bottom, add fresh chopped tomato. Gently toss in, but not disturbing rice.
7
Monitor rice for browning on bottom. The best paella has a little soccaret (sp?) that is slightly browned pieces stuck to bottom of pan. This is the best part!
8
Serve warm. Warn guests about rabbit and the bones. Tell story of development of paella and let them be grateful it is rabbit and not rat. Yum!

1489

kcal

Calories

Fat

160

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pinch Saffron, 1 Rabbit, cleaned, 1 Chicken, whole, cleaned, 3 tablespoons Olive oil, good quality, and more.

Yes, Gail'S Valencian Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gail'S Valencian Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions