Paella Valenciana -Classic spanish paella Recipe

The original recipe of the most iconic Spanish dish. Certainly no Chorizo in sight here!

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the stock
  • Chicken bone(s) : 500 g
  • Chicken breast(s) (150g) - skinless : 1 whole
  • Chicken thigh(s) : 1 whole
  • Rabbit(s) : 1 whole
  • Onion(s) : 1 whole
  • Carrot(s) : 1 whole
  • Bay leaf (-ves) : 2 whole
  • Water : 3 L
  • For the rest of the recipe
  • Fresh tomato puree : 20 g
  • Saffron thread(s) : 2 pinch(es)
  • Rosemary sprig(s) : 5 whole
  • Bomba rice : 750 g
  • Fine salt : 10 g
  • Butter bean : 200 g
  • Mange tout : 250 g
  • Paprika : 2 Tsp
  • Artichoke hearts : 2 whole
  • Olive oil : 50 ml



    Using a heavy knife or a cleaver cut the rabbit into 5 cm pieces.
    Pick out the meatier ones and retain for the paella.

    Cut the chicken bones into similar size pieces.

    Trim the chicken meat into 2-3 cm cubes and keep chilled.

    cut the top of the onion, peel off the skin and finely diced it.
    wash the carrot and roughly chopped it keeping the skin on.

    Heat a large pan to a medium/high heat and add the onion and carrot,no oil should be add yet to the pan . stir your veg until they start turning to a dark brown color after that add your oil and bones to the pan.
    When the bones turn to a nice brown caramelized color add the bay leave,rosemary springs and water , bring to the boil and once boiling turn your heat down to a gentle simmer for a minimum
    of 30 min.


    Soak the saffron threads in a tablespoon of warm water.

    Wash and roughly chopped the mangetout into approx 6mm squares.

    Strain the artichokes and leave them on a paper towel to drain the excess water, cut them in quarters.

    Strain the butter beans, wash and leave them on a colander to remove excess water.

    Heat a large pan or paellera to a high heat , add the remaining oil, chicken and rabbit meat , mangetout, artichokes and cook for around 5/6 min until golden brown.

    Add your tomato puree, paprika, saffron and salt, stir well to avoid the paprika burning, cook for around 1 min then add the rice and mix it through all the ingredients.

    Spread evenly around the pan for a maximum depth of 2cm.
    On achieving this don't stir again!

    Ladling through a sieve transfer the stock to the pan trying to keep a 3/1 proportion , 3 water x 1 rice.
    Cook for 8/9 min on a high heat and then turn the heat down.
    At this stage add the butter beans and gentle simmer for a further 12/15 min until the rice is tender .
    Keep some of the stock hot on the side and add more if the rice is getting too dry.

    Once the rice is cooked take the pan off the heat and cover it with a clean towel or aluminium foil and let it rest for 5 min.

Chef's tip

«The original recipe would use Garrofo beans ,a type of bean from Valencia,but butter beans or any large flat white bean is a good substitute.Try adding some snails to your paella to make even tastier. »

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