paella valenciana recipe

The Best paella valenciana recipe

Paella Valenciana

4.9 from 1128 votes

A traditional Spanish rice dish from Valencia, featuring saffron-infused rice cooked with chicken, rabbit, and seafood, along with aromatic vegetables. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

Proteins

• 2 boneless chicken thighs (skin-on)
• 1 whole rabbit (cut into pieces)
• 1 lb mixed seafood (shrimp, mussels, clams, cleaned and deveined)

Rice & Aromatics

• 4 cups Arborio rice
• 1 tsp saffron threads
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup parsley (chopped)
• 1/2 cup green beans (trimmed)
• 1/2 cup peas (fresh or frozen)
• 1/2 cup sliced tomatoes (diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 bay leaf

Fats & Seasonings

• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a large pot, combine chicken, rabbit, and seafood with 2 cups of water, 1 tsp salt, and 1 bay leaf. Bring to a boil, then simmer for 10 minutes until meat is cooked. Drain and set aside.
2. 2
   In a paella pan, heat olive oil over medium-high heat. Sauté onion, garlic, green beans, and tomatoes for 5 minutes until softened. Add smoked paprika, red pepper flakes, and cook for 1 minute.
3. 3
   Pour in white wine and cook until mostly evaporated. Add Arborio rice, stirring to coat in the sauce. Let it toast for 1 minute.
4. 4
   Add chicken, rabbit, and seafood pieces to the pan. Stir gently to distribute. Pour in chicken broth and saffron threads, then add parsley and peas. Stir once more.
5. 5
   Bring to a gentle simmer, cover with a lid (or foil), and transfer to the preheated oven. Cook for 20 minutes. Remove from oven, stir gently, then return to oven for another 10-15 minutes until rice is tender and liquid is absorbed.
6. 6
   Let the paella rest for 5 minutes before serving. Garnish with extra parsley if desired.

🔧Equipment

• Paella pan or large, shallow skillet
• Wooden spoon or rice spatula
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowls
• Pot for boiling seafood

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 70🥦Dietary Fiber: 6🍬Sugars: 4🥩Protein: 35

📝Notes

TraditionalAdjustments

• Use only chicken and rabbit for a classic version (no seafood).
• Ensure seafood is fresh and cleaned properly to avoid bitterness.

ServingTips

• Serve with a side of garlic aioli or a simple salad.
• Paella is best enjoyed fresh, so plan to cook it 1-2 hours before serving.

Substitutions

• For a vegetarian version, replace meat with mushrooms, artichokes, and chickpeas.
• Use Arborio rice or Carnaroli for the best texture.

❓ Frequently Asked Questions About Paella Valenciana

What is the key difference between paella valenciana and paella mixta?

Paella valenciana is traditionally made with just chicken, rabbit, and snails (or mussels in some interpretations), while paella mixta includes a variety of seafood like shrimp, clams, and fish, along with the same chicken, rabbit, and saffron rice. Valencian paella is purely land-based, whereas mixta incorporates seafood.

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Why is saffron used in paella valenciana, and what does it do?

Saffron is essential in paella valenciana because it adds a delicate, golden hue and a mild, floral aroma to the rice. It also enhances the dish’s depth of flavor, giving the paella its signature vibrant color and subtle sweetness. Without it, the dish wouldn’t be authentically Valencian.

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Can I substitute saffron for turmeric or paprika in paella valenciana?

No, saffron must be used—neither turmeric nor paprika can replicate its unique flavor and color. Turmeric would make the rice yellow and overly bitter, while paprika would give a smoky taste but no true Valencian depth. If you can’t find saffron, consider dried safflower (which doesn’t taste like saffron) or use a small amount of saffron-infused water.

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How do I ensure the rice stays separate and fluffy in paella valenciana?

To achieve well-separated, tender rice, follow these steps:
1. Use short-grain rice (like Bomba or Calasparra).
2. Cook it in a wide, shallow pan (or paellera) with just enough liquid (about 1:1.5 rice-to-liquid ratio).
3. Stir gently just before the water evaporates to prevent clumping.
4. Keep the heat moderate—don’t boil vigorously.
5. Avoid overmixing; let the rice rest for a few minutes after cooking.

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Can I make paella valenciana ahead of time, and how should I reheat it?

Yes, you can prepare paella valenciana in advance, but it’s best to serve it hot and fresh. If storing:
– Keep components separate (rice, proteins, vegetables) in airtight containers.
– Reheat the rice in a low-heat pan or oven (to avoid drying out) with a splash of broth.
– Avoid microwaving, as it can make the rice mushy.
– Reassemble just before serving to avoid soggy bottoms.