Authentic Paella Valenciana

Name: Authentic Paella Valenciana
Prep time: 30 min
Cook time: 90 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1/2 (4 pound) whole chicken, cut into 6 pieces; 1/2 (2 pound) rabbit, cleaned and cut into pieces; 1 head garlic, cloves separated and peeled; 1 tomato, finely chopped; 1 (15.5 ounce) can butter beans; 1/2 (10 ounce) package frozen green peas; 1/2 (10 ounce) package frozen green beans; salt to taste; 1 teaspoon mild paprika, or to taste; 1 pinch saffron threads; 1 pinch dried thyme to taste; 1 pinch dried rosemary to taste; 4 cups uncooked white rice, or as needed

⏱️ Ready in 2h 🥄 Prep 30 min 🔥 Cook 1h 30m 👥 8 servings 👁️ 8 views

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 30 min

Cook 1h 30m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 783

% Daily Value*

Total Fat 31.3g 40%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 328mg 14%

Total Carbohydrate 87.3g 32%

Dietary Fiber 4.5g 16%

Total Sugars 2.1g

Protein 34.2g 68%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat a paella pan over medium-high heat, and coat with olive oil.

Add the chicken, rabbit and garlic; cook and stir until nicely browned.

Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans.

Season with paprika, and mix well.

Fill the paella pan almost to the top with water, measuring the water as you put it in.

This is to help you to determine how much rice to add, as paella pans come in different sizes.

Bring to a boil.

Simmer for about 1 hour to make a nice broth.

Season with a generous amount of salt, and just enough saffron to make a nice yellow color.

Season with thyme and rosemary if desired.

The goal is to make a rich tasting broth that will soak into the rice to make it delicious.