Main Course · Lunch · Dinner · Mediterranean ·

A traditional recipe for paella valenciana

Name: A traditional recipe for paella valenciana
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Chicken or vegetable stock, 6 cups / 1.5 L; Saffron threads (lightly crushed), Pinch; Bay leaf, 1; Extra-virgin olive oil, 3 tbsp; Onion, finely chopped, 1 medium; Garlic cloves, minced, 4; Tomato, grated (skin discarded), 1 medium; Sweet paprika, ½ tsp; Chicken thighs, bone-in, bite-size, 1 lb / 450 g; Rabbit, cut in pieces (optional), 1 lb / 450 g; Green beans, halved, ½ lb / 225 g; Garrofó (or lima beans), ½ cup / 75 g; Red bell pepper, sliced, ½; Bomba or Calasparra rice, 2 cups / 400 g; Salt, To taste

Discover the incredible depth of flavor found in a traditional paella valenciana made with saffron, rabbit, and green beans. Follow our expert tips to achieve the perfect socarrat every time.

4.7(99 reviews)

·By Ethan Brooks

A traditional recipe for paella valenciana — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stock

For the Sofrito

Proteins & Veggies

For the Rice

Nutrition

Per serving

Calories: 672 kcal
Protein: 35.2 g
Carbs: 64.4 g
Fat: 29.3 g
Fiber: 3.7 g

Whole recipe

Total

Calories: 4038 kcal
Protein: 211.3 g
Carbs: 386.4 g
Fat: 175.5 g
Fiber: 22 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken or vegetable stock 6 cups / 1.5 L	60	6	6	1	0
Saffron threads (lightly crushed) Pinch	0	0	0	0	0
Bay leaf 1	0	0	0	0	0
Extra-virgin olive oil 3 tbsp	360	0	0	40.5	0
Onion, finely chopped 1 medium	44	1.2	10	0.1	2
Garlic cloves, minced 4	18	0.8	4	0.1	0.2
Tomato, grated (skin discarded) 1 medium	22	1.1	4.8	0.2	1.5
Sweet paprika ½ tsp	3	0.2	0.6	0.2	0.3
Chicken thighs, bone-in, bite-size 1 lb / 450 g	936	80	0	68	0
Rabbit, cut in pieces (optional) 1 lb / 450 g	934	84	0	62	0
Green beans, halved ½ lb / 225 g	90	2.5	20	0.4	8
Garrofó (or lima beans) ½ cup / 75 g	105	7	18	0.5	5
Red bell pepper, sliced ½	12	0.5	3	0.1	1
Bomba or Calasparra rice 2 cups / 400 g	1456	28	320	2.4	4
Salt To taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Stock & Saffron

1
Warm stock
Heat the stock gently in a saucepan over low heat.
2
Infuse saffron
Add saffron threads and bay leaf; keep the stock warm.
Tip: Lightly crush saffron between fingers for better color.
3
Season
Add a pinch of salt to balance flavors.

Building the Sofrito & Proteins

1
Sear proteins
Heat oil in a paella pan; brown chicken and rabbit, then remove.
2
Soften aromatics
In the same oil, sauté onion and garlic until translucent.
3
Add tomato & paprika
Stir in grated tomato and paprika; cook until the oil separates.
Tip: This deepens color and flavor.

How to Make A traditional recipe for paella valenciana

Total time: 2 h · Yields 4 servings

1
Adding Vegetables
Nestle green beans, garrofó, and bell pepper into the sofrito.
2
Incorporating Rice
Scatter rice evenly, then pour the hot saffron stock in one go.
3
Simmering
Cook uncovered over medium-high heat until liquid is nearly absorbed.