Main Course · Lunch · Dinner · Mediterranean ·

Traditional Paella Valenciana with Rabbit and Saffron

Name: Traditional Paella Valenciana with Rabbit and Saffron
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

Traditional Paella Valenciana with Rabbit and Saffron — 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 Traditional Paella Valenciana with Rabbit and Saffron

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.