How To Make Paella Valenciana
One of the most popular ways to get into Spanish culture is through food and cooking. One great way this can happen? Spending a day in an orchard, making some paella! Mi Paella En El Huerto is one-of-a kind experience will make you part of this great culture and allow for learning about how they do things over there!
On a trip to Valenecia, I had the opportunity to experience making paella with Paellita En El Herto. It truly is one experience that is an initiative that will make you part of this Spanish tradition. If you are ever in Valencia, I highly recommend checking them out. You can indulge and read more about my paella cooking class here.
How To Make Paella Valenciana
Valencian paella is a dish that has become popular all over the world, and for good reason. While it may seem daunting to make, it's actually quite simple - and the results are well worth it. It's full of flavor and can be made with a variety of ingredients, depending on what you have on hand.
In this post, I'm going to show you how to make paella Valenciana—a classic version of the dish which doesn't include any sort of seafood. This is a traditional Paella Valenciana that many people call the original. It combines chicken and either pork ribs or rabbit (your choice!), with green beans, butterbeans, garlic paprika saffron. Let's get started!
How To Make Paella Valenciana
Gluten-Free
What You’ll Need
2 tbsp olive oil
4 boneless chicken thighs, cubbed and skinned
500 g rabbit or strew lamb, cubbed
1 small yellow onion, finely chopped
1 green bell pepper or Anaheim pepper, chopped
1 ripe tomato, chopped (or 1 can)
2 cloves garlic, minced
6 ounces fresh uncooked green beans, washed and ends trimmed
3/4 cup frozen Lima beans
1 1/2 cups Paella Rice (Bomba Rice)
3/4 teaspoons salt
1/2 tsp saffron threads, crushed
1/4 teaspoon freshly ground black pepper
1 34 ounce chicken stock
Saffron
1/2 tsp smoked paprika
7 ounce can plain artichoke hearts ,drained
2 oz Piquillo Peppers, cut into strips
A few small rosemary sprigs
Lemon wedges for serving
What You’ll Need To Know
Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate. Add and brown the rabbit or lamb pieces on both sides. Transfer to a plate.
Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add in saffron, green peppers and tomatoes and cook for about 5-7 minutes. Season with salt, pepper, and paprika. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed.
Position the beans the way you'd like them to appear in the final dish. Pour the chicken stock into the pan. Remember the cardinal rule: DO NOT STIR. Once the mixture begins to bubble, position the chicken pieces in the pan followed by the artichokes and then top with the Piquillo peppers. Place some sprigs of rosemary on top.
Simmer uncovered for about 20 minutes or until the rice is done, rotating the pan as needed to cook the rice towards the rim of the pan. At the end of the cooking you can increase the heat for a few minutes to further caramelize the socarrat, the crispy golden-browned bottom.
Sprinkle with some smoked paprika and serve with lemon wedges.
Published in September 2017 and updated on March 2022
