🇪🇸 Spain recipe
Paella Valenciana
The original paella from Valencia, traditionally cooked over an open wood fire in a wide, shallow pan. Authentic Valencian paella features chicken, rabbit, green beans, and garrofó beans tinted golden with saffron. The prized socarrat, the caramelized crust of rice at the bottom, is the hallmark of a well-made paella.
Prep30 mins
Cook1 hr
Serves6
Difficultyhard
Ingredients
- 400g bomba rice (or calasparra rice)
- 1 whole chicken (about 1.2kg), cut into 8-10 pieces
- 1 rabbit (about 500g), cut into pieces
- 200g flat green beans (judías verdes), trimmed and halved
- 100g garrofó beans (or large lima beans), soaked overnight
- 1.2 litres warm water
- 200g ripe tomatoes, grated
- 1 generous pinch saffron threads (about 0.5g)
- 1 teaspoon sweet smoked paprika (pimentón dulce)
- 6 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 sprig fresh rosemary
- Fine sea salt to taste
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 440
- Protein
- 26 g
- Carbs
- 46 g
- Fat
- 14 g
