Paella valenciana | Valencian Paella


Today it is a special day, while you read this I am traveling home towards some sunny and lovely holidays. Thinking about home, I decided this was the perfect moment to show you how I prepare paella Valenciana, that dish I love eating each and every Sunday since I have memory. I remember my grandma cooking it with infinite love 20 years ago. Then my mother took over, and since I started living by myself I do it every weekend (although it never tastes like my mums one, whyyyyy?).

Paella Valenciana is a humble dish from Valencia region, where thanks to the climate we have grown different varieties of rice over centuries. I think the most popular variant of paella is seafood paella but indeed the traditional recipe includes rabbit, chicken, green beans and “garrofó” although it was often slightly modified according to what farmers had, for that reason some people include snails and artichokes in their paella too.

I hope you like this dish and the recipe as much as I do. Do not hesitate to leave me your thoughts and questions in the comments and enjoy cocinero! ❤️ 

Serves: 4 

Difficulty: I can light the stove



500 g chicken

500 g rabbit

300 g “arroz bomba” or short round rice – I always use Calasparra rice (M&S)

250 g green beans

fresh rosemary

1 garlic clove

1 ripe tomato

600 ml chicken broth



Fry the meat and the green beans in olive oil for 15-20 minutes at medium-high heat.

Everything has to be very golden before proceeding to the next step.

Add the garlic and fry it with the meat for a couple of minutes. Then add the chopped tomato and mix.

Add the rice and mix well. Let it fry for a couple of minutes.

Then add the chicken broth and the rosemary. Tip: always use 2 parts of broth for 1 part of rice. Let it cook at medium heat for 18 minutes. Then switch off the hob, cover the pan with foil paper or a lid and let it rest for a couple of minutes.

And your paella Valenciana is ready! Enjoy cocinero, you deserve it!


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