Traditional Paella Valenciana Recipe

Traditional paella Valenciana is made with rabbit and chicken with green beans and artichokes.

Traditional Paella Valenciana Recipe

This traditional paella recipe is based on what is thought to be one of the earliest versions, Valenciana paella containing made with rabbit, chicken, beans and artichokes.

Course Main Course

Cuisine Anglo Spanish

Keyword chicken and rabbit paella, paella la valenciana, paella valenciana, traditional paella recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 1220kcal

Author Brian Jones

Ingredients

150 g Bomba Paella Rice ¾ Cup
2 Small Chicken Thighs 275-300g Total
2 Small Rabbit Legs 350-400g Total
100 g Green Beans ¾-1 Cup
75 g Broad Beans ½ Cup
100 g Artichoke Hearts in Oil ¾ Cup
1 Small-Medium Tomato 100g
3 Garlic Cloves
650 ml Chicken Stock 2¾ Cups
2 tablespoon Olive Oil
1 Sprig Rosemary
1½ teaspoon Smoked Paprika
1 Pinch Saffron
½ teaspoon Salt
Lemon Juice (to taste)
1 Handful Fresh Parsley

Instructions

Peel and finely slice the garlic cloves.
Grate the tomato.
Top and tail the green beans.
Cut the artichoke hearts into quarters.
Place your paella pan on a high heat and when hot, add the oil.
Season the chicken and rabbit and then brown them in the oil until nicely coloured on all sides, then remove the meat, leaving the pan on the stove.

It is best to add the rabbit legs a couple of minutes before you add the chicken because it takes longer to colour up.

Add the green beans, artichokes and broad beans and cook for a minute or two.
Add the garlic and grated tomato, stir and cook for two more minutes.
Evenly pour in the rice and then sprinkle over the smoked paprika.
Pour over the hot stock, sprinkle over the saffron and tuck in the rosemary.

It is vital that you do not stir your paella, so just flatten out the rice and arrange everything in the pan so that it all has some space.

Return the meat to the pan, then cook over a medium-high heat for 15 minutes. Reduce the heat to medium and cook for another 12-15 minutes. Then test the rice, it should be just cooked with a little bite!
Cover with foil and allow to sit over a very low heat for a further 5-10 minutes. Make sure that the chicken and the rabbit have reached at least 73°C or 165°F before serving.
Serve sprinkled with lots of fresh parsley and a squeeze of lemon.

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