Paella Valenciana with Rabbit and Chicken

Paella Valenciana is my take on a traditional Spanish recipe made with chicken, rabbit, green beans, artichokes, broad beans and no seafood.

Using bone-in cuts of meat helps to keep it moist and succulent, and it still cooks in under an hour, including preparation!

Traditional Spanish Paella with Rabbit

Paella is another of the world's great rice dishes, like Biriyani from India and Persia chicken and chorizo jambalaya from the US or Risotto from Italy.

But there are so many more, Jollof from West Africa, Jambalaya from the US or Nasi Goreng from Indonesia, to name but a few!

Paella recipes have a long-standing association with seafood, and I love seafood, but the oldest recipe contains no seafood.

Like all of my recipes, I have taken some liberties. But in the main, this remains a pretty traditional retelling of a classic paella Valenciana.

Although I did choose to omit the obligatory snails, primarily because they are very difficult to find!

I do add the outrageously expensive saffron, just as I do in my prawn and chorizo paella and vegetarian paella.

But please do not think that you must have this to make the recipe; yes, it makes a difference, but it is still glorious without it.

There is a beautiful simplicity about a well-cooked paella. They are not strikingly beautiful, and you should never trust a paella that is!

Frequently Asked Questions

What sort of rice should I use to make paella?

Paella rice is always short-grain rice; I personally use a variety called Bomba. Other varieties like senia and bahfa are also available.

You can, at a push, use risotto rice; it will not be perfect, and the food police will be shocked at the suggestion. But it will work and be a half-decent approximation.

Should I wash or rinse the rice?

No, it is important not to rinse, soak or wash the rice!

It is also vital that you do not stir your rice. When you make a risotto, the stirring releases the starches, which gives it the classic creamy texture.

That is the very last thing you want when cooking paella. You want to treat your rice with kid gloves, pour it gently and don't mess around with it beyond flattening it out.

Can I use a regular frying pan?

At a push, yes, but paella pans generally return better results because they promote the best part of the paella, the socarrat. The "crispy" caramelised rice crust that forms at the edges of the dish.

Can I cook paella on a BBQ?

Yes, definitely, it is my favourite surprising BBQ dish!

This recipe is written with a stovetop in mind. But there really are no real changes needed to cook this on a BBQ.

The key is setting up the BBQ coals, you need high heat, medium heat and "no" heat. So work from left to right and work from a thick layer of coals to no coals.

Work over the thick layer of coals for the first cooking phase, then move to the medium-thick layer until the rice is almost cooked. Then cover it with foil and put it to the side with no coals... Simple hey?

Serving Suggestions

This classic paella Valenciana is a one-bowl dish as far as I am concerned, and it really does not need a side dish.

However, a nice glass of wine, some crusty bread and a side salad always go down well.

This peppery rocket salad would work a treat as would a simply dressed green salad.

When it comes to bread, I am most likely to grab a crusty French stick, because it is available and easy.

If you are a bread maker, then this pan rustico recipe would work a treat too!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Paella pan, I use a 28cm or 11" pan designed to be used on an induction hob made by Vaello.
• Chopping board.
• Grater.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Kettle and jug for the stock.
• Kitchen tongs.
• Kitchen foil.
• Stirring spoons.