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5 from 2 votes

Paella Valenciana

Traditional Paella Valenciana is a great dish to share with family and friends. If you can’t get to Spain to taste one then here is your chance to make one yourself.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Spanish
Servings: 4 - 5
Calories: 759
Author: Julia


  • cup Paella Rice (350g)
  • 1.3 lb Chicken Thighs (preferably with skin on) & Rabbit Pieces (600g)
  • 1 cup Garrofo Beans / Lima Beans (100g)
  • 10 pods Romano Green Beans (150g)
  • 1 Tomato , grated (discard the skin)
  • cup Extra Virgin Olive Oil (40ml)
  • 5-6 cups Chicken Stock (1.2-1.5 liter)
  • 2 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Sweet Paprika
  • 1 tsp Saffron


  • Put your paella pan over the largest ring on your stove. Pour the olive oil in the middle. Sprinkle some salt around the oil in order to protect the pan from burning around the edges (this is mostly for large pans where you won’t cover the whole surface with meat) Heat the oil.
  • Add the meat (skin side down) and fry on both sides. This will take about 10 minutes. Once the meat is cooked, move if from the center of the pan. Just simply push it towards the edges, making space in the middle for the vegetables.
  • First fry the Romano green beans for 2-3 minutes. Now throw in the Garrofo/Lima beans. Fry these for 2-3 minutes as well. Now season the beans with a pinch of salt. Add sweet paprika, grated tomato & garlic and sauté for a few minutes. Now it’s time to move the meat around, mixing it with the vegetables.
  • Pour in about a liter of the chicken stock. Throw in saffron. Bring to the boil & boil for 10 minutes. Add rice & some more stock or salt, if needed. Try to spread the rice around as evenly as possible and this is also the moment when you can arrange the meat and vegetables the way you want your paella look like after it’s cooked. This is important as you won’t be stirring it anymore at all!!!
  • Cook on a high heat for 10 minutes. After, reduce the heat to low-medium and cook for a further 10-15 minutes or until the rice has absorbed all the stock.
  • The rice should be stuck to the bottom of the pan and have slightly burnt look. That’s the best part!
  • Serve with a wedge of lemon.


Every cooker cooks differently so be careful not to burn the paella totally. I suggest you check the paella several times when cooking for the first time. You may taste or check if the bottom is too wet/dry/burnt and adjust the heat accordingly.
Nutrition Facts
Paella Valenciana
Amount Per Serving
Calories 759 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 8g 40%
Cholesterol 122mg 41%
Total Carbohydrates 70g 23%
Dietary Fiber 3g 12%
Sugars 5g
Protein 33g 66%
Vitamin A 10.2%
Vitamin C 5.4%
Calcium 4.6%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.
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