Paella Valenciana

Name: Paella Valenciana
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: spanish
Ingredients: 400 g Bomba rice (or other short-grain rice); 600 g Chicken pieces (thighs and drumsticks); 300 g Rabbit pieces (optional); 200 g Green beans (fresh, trimmed and halved); 150 g Garfó (flat green beans, if available, or more regular green beans); 1 large Tomato, grated; 1 tsp Smoked paprika (pimentón); 0.5 g Saffron threads (a generous pinch); 1 litre Hot chicken or vegetable broth; 100 ml Aceite de Olivia virgin extra; pinch Rosemary sprig (fresh, optional); to taste Salt; to taste Lemon wedges, for serving

Chef

Sami Al Arnaout

2Community likes
0Comments

Paella Valenciana is arguably Spain's most famous dish, originating from Valencia. It's a flavorful rice dish traditionally made with chicken, rabbit, green beans, and sometimes snails, cooked in a wide, shallow pan called a paella.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Servings: 4 servings
Category: dinner
Cuisine: spanish
Difficulty: Medium

Ingredients

400 g Bomba rice (or other short-grain rice)
600 g Chicken pieces (thighs and drumsticks)
300 g Rabbit pieces (optional)
200 g Green beans (fresh, trimmed and halved)
150 g Garfó (flat green beans, if available, or more regular green beans)
1 large Tomato, grated
1 tsp Smoked paprika (pimentón)
0.5 g Saffron threads (a generous pinch)
1 litre Hot chicken or vegetable broth
100 ml Aceite de Olivia virgin extra
pinch Rosemary sprig (fresh, optional)
to taste Salt
to taste Lemon wedges, for serving

Ingredients

Love this recipe? Save it to your CookFeed library