The Original Valencian Paella Recipe

Name: The Original Valencian Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken thighs or legs, cut into 8 to 10 pieces; 1/2 rabbit (about 1 pound), cut into 6 to 8 pieces; Salt; 6 tablespoons extra virgin olive oil; 1/2 pound shucked fresh lima beans; 1/2 pound fresh small white beans in their pods, ends trimmed, and cut into 2-inch-long sections; 1/2 pound green beans, ends trimmed, and cut in half; 2 garlic cloves, finely chopped; 2 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes); 36 live or preserved snails, cooked (see Notes), or 1 sprig fresh rosemary; 1 teaspoon sweet pimenton; 8 cups water; 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes); 3 cups short or medium grain rice

Servings: persons

1 pound chicken thighs or legs, cut into 8 to 10 pieces
1/2 rabbit (about 1 pound), cut into 6 to 8 pieces
Salt
6 tablespoons extra virgin olive oil
1/2 pound shucked fresh lima beans
1/2 pound fresh small white beans in their pods, ends trimmed, and cut into 2-inch-long sections
1/2 pound green beans, ends trimmed, and cut in half
2 garlic cloves, finely chopped
2 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
36 live or preserved snails, cooked (see Notes), or 1 sprig fresh rosemary
1 teaspoon sweet pimenton
8 cups water
2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
3 cups short or medium grain rice

1
Season the chicken and rabbit generously with salt.
2
In a 16-to 18-inch paella pan, heat the oil over medium heat.
3
Add the chicken and rabbit and cook, stirring frequently, until browned, about 5 minutes.
4
Add all the beans and cook until they begin to soften, about 5 minutes.
5
Reduce the heat to medium-low, add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red, 10 to 15 minutes.
6
Stir in the snails (if using), sprinkle in the pimenton, and add the water.
7
Bring to a simmer, and continue simmering for 10 minutes, or until the meat and beans are tender.
8
Add the saffron and (if you are not using snails) the rosemary.
9
Taste for salt and adjust the seasoning as needed.
10
Increase the heat to high and bring to a boil.
11
Sprinkle in the rice.
12
With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
13
Do not stir again.
14
Cook, uncovered, for 10 minutes over high heat, then reduce it to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
15
Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

2330

kcal

Calories

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound chicken thighs or legs, cut into 8 to 10 pieces, 1/2 rabbit (about 1 pound), cut into 6 to 8 pieces, Salt, 6 tablespoons extra virgin olive oil, and more.

Yes, The Original 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.

The Original Valencian Paella

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