spanish paella valenciana recipe

Written ByJenny Smyth Posted on
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The Best spanish paella valenciana recipe

I’ve been making Spanish Paella Valenciana for my family for years, and it’s always a hit. This recipe is a staple in our household, especially during special occasions like holidays and gatherings.

My kids love helping me prepare the ingredients and watching the paella cook in the pan. It’s amazing how this dish can bring everyone together, creating memories that will last a lifetime.

I love how the combination of flavors and textures in paella keeps me coming back for more. The smell of saffron and garlic wafting from the pan is intoxicating, making everyone’s mouth water in anticipation.

The best part is that this recipe is incredibly versatile, allowing me to customize it to suit my family’s tastes and dietary needs. Whether we’re having a quiet dinner or hosting a large gathering, paella always delivers.

Not only is it delicious, but it’s also surprisingly easy to make, requiring minimal effort and cleanup. This recipe has been passed down through generations of Spanish cooks, and I’m honored to be a part of it.

With its rich history and cultural significance, paella is more than just a meal – it’s an experience that connects us to our heritage.

Spanish Paella Valenciana

4.6 from 920 votes

A traditional Spanish dish from Valencia, Paella Valenciana is a delightful combination of rice, vegetables, and rabbit or chicken. It is typically cooked in a large, shallow pan called a paellera, and is known for its vibrant flavors and aromatic spices.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Broth

8 cups water
1 rabbit or chicken carcass
1 onion, halved
2 cloves garlic
1 bay leaf
1 tsp saffron

For the Paella

400g rabbit or chicken meat
200g green beans
1 red bell pepper
200g white beans
200g round tomatoes
1 tsp sweet paprika
1 tsp salt
1 tsp black pepper
1 cup olive oil
320g bomba rice
1 cup artichokes

👨‍🍳Directions

1In a large pot, combine water, rabbit or chicken carcass, onion, garlic, bay leaf, and saffron.
2Bring to a boil over high heat.
3Reduce heat to medium, cover, and let simmer for 20 minutes.
4Strain the broth and discard the solids.
5While the broth is simmering, cut the rabbit or chicken meat into small pieces.
6Cut the green beans, red bell pepper, and tomatoes into bite-sized pieces.
7Slice the artichokes into thin strips.
8Set the vegetables and meat aside.
9Place the paellera over medium heat.
10Add 1/2 cup of olive oil and heat until it shimmers.
11Add the rabbit or chicken meat and cook until browned on all sides.
12Remove the meat from the pan and set aside.
13In the same paellera, add the remaining 1/2 cup of olive oil.
14Add the green beans, red bell pepper, and artichokes.
15Cook until the vegetables are softened and the green beans are bright green.
16Add the white beans, tomatoes, and cook until the tomatoes soften and release their juices.
17Add the rice to the paellera and stir well to coat the grains in oil.
18Add the sweet paprika, salt, and black pepper.
19Stir well to combine.
20Pour in the strained broth and bring to a boil.
21Reduce heat to medium, cover and let simmer for 20 minutes.
22After 20 minutes, remove the paellera from the heat.
23Do not stir the rice.
24Allow the paella to rest, covered, for an additional 10 minutes.
25Uncover the paellera and check the rice.
26The rice should be tender and the liquid should be absorbed.
27If there is still liquid in the pan, return it to low heat and cook for an additional 2-3 minutes, until the liquid is fully absorbed.
28If the rice is still hard, add a small amount of water and cook for an additional 2-3 minutes.
29Gently fluff the rice with a fork and serve immediately.
30Enjoy your traditional Spanish Paella Valenciana.

🔧Equipment

Paellera (large, shallow pan)
Knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 4g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a more authentic flavor, use a traditional paellera and cook over an open fire. You can substitute chicken thighs for rabbit if desired. Add a small amount of water and cook for an additional 2-3 minutes. If the rice is still hard, add a small amount of water and cook for an additional 2-3 minutes.

This Paella Valenciana recipe never fails to impress my family and friends alike.

It’s an ideal dish for any occasion – whether we’re having a quiet dinner at home or hosting a large gathering with plenty of guests.

The best part is that it reheats beautifully, so you can cook it ahead of time and store it in the fridge or freezer for later use.

❓ Frequently Asked Questions About Spanish Paella Valenciana

Q: What is the difference between Paella Valenciana and other types of paella?

Paella Valenciana is a traditional Spanish recipe from the Valencia region that uses chicken as its main protein source. Unlike other types of paella, which may use seafood or mixed meats, Paella Valenciana stays true to its origins by focusing on the rich flavors of chicken and vegetables.

Q: Can I use any type of rice for paella?

No, you should use Bomba or Calasparra rice specifically for paella. These types of rice are shorter in grain length and have a unique ability to absorb flavors without becoming mushy.

Q: How do I prevent the rice from burning at the bottom of the pan?

To avoid burning the rice at the bottom of the pan, make sure to stir it frequently during cooking. You can also add a small amount of water to help prevent scorching.

Q: Can I make paella ahead of time?

Yes, you can prepare paella up to 24 hours in advance by cooking the rice and meats separately. Then, assemble everything just before serving.

Q: What if I don’t have saffron threads?

You can substitute saffron with turmeric powder as a last resort; however, keep in mind that it won’t provide the same authentic flavor as saffron.

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