Introduction Paella Valenciana is the iconic dish of the Valencia region in Spain. Known throughout the world, it is prized for its saffron-scented rice, tender meats, and stewed vegetables. Unlike tourist versions, the traditional Valencian recipe generally does not contain seafood: it is prepared with chicken, rabbit, flat green beans, and white beans. 👨🍳 CuisinerTelUnChef Tip To cut the chicken and rabbit into even pieces, use a well-sharpened kitchen knife. Uniform pieces ensure even cooking and a perfect paella. Key Information Element Value Preparation 30 min Cooking 45 min Total Time 1 h 15 Difficulty Intermediate Servings 6 people Ingredients 400 g round paella rice 500 g chicken pieces 400 g rabbit in pieces (traditional option) 200 g flat green beans 150 g cooked white beans 2 ripe grated tomatoes 2 garlic cloves 1 liter chicken stock A few saffron threads 1 teaspoon sweet paprika 4 tablespoons olive oil 1 sprig of rosemary Salt, pepper Recommended Equipment a kitchen knife to cut the meats and vegetables a cutting board to prepare your ingredients a kitchen mandoline to thinly slice vegetables if necessary a 36 to 40 cm paella pan a ladle and a wooden spatula Preparation Step 1 – Prepare the ingredients Cut the chicken if necessary. Trim the green beans. Finely chop the garlic. Grate the tomatoes. Infuse the saffron in a little warm stock. Step 2 – Brown the meats In the paella pan, heat the olive oil. Brown the chicken and rabbit pieces on all sides. This step develops the dish's flavors. 👨🍳 CuisinerTelUnChef Tip Take the meat out of the refrigerator 20 minutes before cooking for an even sear. Meat at room temperature browns better and stays juicier. Step 3 – Cook the vegetables Add the green beans and sauté for a few minutes. Add the garlic, then the grated tomatoes. Let it reduce. Then add the paprika. Step 4 – Add the rice Pour in the rice. Stir for 2 minutes so it absorbs the flavors. Pour in the warm stock. Add the infused saffron. Spread out the white beans. Place the rosemary on top. Step 5 – Cooking Cook for 10 minutes over medium-high heat, then 8 to 10 minutes over lower heat. From this point on, do not stir the rice anymore. At the end of cooking, increase the heat slightly for one minute to form the socarrat, the characteristic thin, golden crust. Let it rest for 5 minutes before serving. The secrets to a successful Paella Valenciana Use appropriate rice Special round paella rice absorbs the stock perfectly without becoming sticky. Stop stirring Once the stock is added, the rice should cook undisturbed to maintain an ideal texture. Saffron A few threads are enough to provide the typical golden color and fragrance. The socarrat This light, caramelized crust is sought after by paella enthusiasts. Variations Mixed Paella Add shrimp, mussels, and squid in addition to the meats. Seafood Paella Prepare a version based on fish, mussels, squid, and shrimp. Vegetarian Paella Replace the meats with artichokes, bell peppers, peas, and mushrooms. Chorizo Paella A popular version outside of Spain, though different from the traditional Valencian recipe. Side Dishes a green salad lemon wedges rustic bread a tomato salad Recipes to discover 🍛 Creamy Chicken Curry 🌮 Homemade Chicken Tacos 🍚 Creamy Mushroom Risotto 🍕 Homemade Pizza: The Authentic Recipe Chef's Tips Use a homemade stock for more depth. Take the meat out of the refrigerator 20 minutes before cooking. Let the paella rest for a few minutes before serving so the rice finishes absorbing the flavors. Storage Refrigerator: up to 2 days. Freezing: possible for up to 2 months. Reheating: in a pan with a little stock. Nutritional values (approximate) Per 1 serving Quantity Calories 640 kcal Protein 34 g Fat 18 g Carbohydrates 78 g Fiber 5 g FAQ Which rice should I use? A special round paella rice is essential to achieve an authentic texture. Can I prepare the paella in advance? It is best enjoyed just after cooking, but can be reheated gently. Why shouldn't I stir the rice? This allows the socarrat to form and prevents the grains from breaking. Can I replace the rabbit? Yes, with more chicken if you prefer a more accessible version. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with your Paella Valenciana, equip yourself with the right tools: Our kitchen knives — for cutting meats and vegetables with precision Our kitchen mandolines — for thinly slicing vegetables Our cutting boards — for working under the best conditions