How to Cook Valencian Paella (Authentic Tips & Method)

Introduction

If you think paella is all about seafood, you’ve been misled.

The authentic Valencian paella—the one locals fiercely defend—has nothing to do with shrimp or chorizo. Instead, it’s a humble yet powerful dish made with chicken, rabbit, green beans, and saffron-infused rice, cooked slowly to perfection.

This is not just a recipe—it’s a tradition born in the countryside of Valencia, where every step matters and every ingredient has a purpose.

Ingredients

Click on Play to watch the Paella Recipe below

Authentic Valencian Paella Recipe for 3 People

If you’re looking to make a traditional Valencian paella, you’ve come to the right place! This authentic recipe captures the rich flavors of Spain’s famous rice dish. Perfect for three people, this paella features classic ingredients such as rabbit, chicken, and a mix of fresh vegetables. Follow these simple steps for a delicious and genuine Valencian experience!

Ingredients:

• 300 grams of Bomba rice (short-grain paella rice)
• 500 grams of chicken, chopped into small pieces
• 250 grams of rabbit, chopped into small pieces
• 50 grams of green beans (Ferradura or Judía Verde)
• 50 grams of garrofón beans (lima beans)
• 1 medium ripe tomato, grated
• 1 clove of garlic, minced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of saffron threads or 1 sachet of saffron powder
• 50 ml of extra virgin olive oil
• 900 ml of chicken stock
• Salt to taste

Instructions:

1. Prepare the ingredients: Begin by preparing all the ingredients. Grate the tomato, chop the chicken and rabbit into small pieces, and mince the garlic.
2. Heat the paella pan: In a large, shallow paella pan, heat the extra virgin olive oil over medium heat.
3. Brown the meat: Add the chicken and rabbit pieces to the pan. Sauté them until golden brown, which should take around 8-10 minutes. Make sure the meat is evenly browned on all sides.
4. Incorporate the tomato and garlic: Add the grated tomato and minced garlic to the pan. Stir well and cook for about 2 minutes until the tomato starts to thicken.
5. Season with paprika and saffron: Sprinkle the smoked paprika over the ingredients and stir quickly to avoid burning. Immediately add the saffron threads (or saffron powder) for that distinctive paella flavor.
6. Add the rice: Evenly distribute the Bomba rice across the pan. Do not stir the rice once added; instead, let it cook evenly.
7. Add the vegetables: Add the green beans and garrofón beans to the pan. Sauté for 3-4 minutes, until the beans start to soften.
8. Pour in the chicken broth: Slowly pour in the chicken broth, stirring to mix all ingredients. Add salt to taste. Bring the mixture to a boil.
9. Simmer and cook: Reduce the heat to medium-low and let the paella simmer for about 18-20 minutes. Do not cover the pan. If the broth evaporates too quickly, add a little more broth or water.
10. Rest and serve: Once the rice is cooked and the liquid has been absorbed, remove the pan from heat. Let the paella rest for about 5 minutes. This resting period allows the flavors to meld together.
11. Enjoy your Valencian paella: Serve directly from the pan to get that authentic Spanish experience!

Valencian Paella Music (Press to Play)

In English

In Spanish

Tips for the Perfect Valencian Paella:

• Use Bomba rice for its excellent absorption qualities.
• Use a large, shallow Paella Pan to ensure even cooking.
• Saffron is key for flavor and color; make sure to use authentic saffron.
• Do not stir the rice once it’s added to the pan to maintain its texture.

Pairings and Serving Suggestions:

Pair this delicious Valencian paella with a crisp white wine like Albariño or Verdejo. For dessert, consider a classic Spanish flan or fresh seasonal fruit.

Enjoy your traditional Valencian paella and experience the true taste of Spain!