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.

Jason Nelson
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Note

Rabbit can be very hard to find so you can just use a whole chicken instead. It also may be easier to use boneless chicken but then you don't get any fun extras, like hearts and livers. If you do use the hearts and livers don't put them in until later as they cook very fast. They will however add a nice flavor to the rest of the dish.

Nutrition Facts

783 calories; 31.3 g total fat; 82 mg cholesterol; 328 mg sodium. 87.3 g carbohydrates; 34.2 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2008
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth I don't even peel it. 2. Continally test the broth until it's perfect before adding the rice as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down. 3. You can add some roasted red pepper slices on top for a nice presentation. 4. I forgot to mention the most important part squeeze lemon juice on it before you eat it! Read More
(146)

Most helpful critical review

Rating: 3 stars
08/06/2009
Hi!! My name is Maria and I'm from Valencia also I'm a cook so I love paella and know really well how to make one I'm 25 years old and almost every Sunday of my life I ate paella. The real Paella Valenciana doesn't have green peas but you can add when its the season artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella and I agree it makes the flavour more intense but the acid of the lemon combined with the carbohydrates of the rice makes your digestion difficult. Only add lemon juice if its very oily it would help your stomach. I don't mean that you can't add green peas to your paella if you like it but in Valencia no one does maybe in some villages near it. If you want to try a very tasty one use dried cod tender garlic and cauliflower. It's really nice. Another tipe of paella is the one with meatballs and red pepper. Read More
(98)
42 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
06/13/2008
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth I don't even peel it. 2. Continally test the broth until it's perfect before adding the rice as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down. 3. You can add some roasted red pepper slices on top for a nice presentation. 4. I forgot to mention the most important part squeeze lemon juice on it before you eat it! Read More
(146)
Rating: 5 stars
06/13/2008
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth I don't even peel it. 2. Continally test the broth until it's perfect before adding the rice as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down. 3. You can add some roasted red pepper slices on top for a nice presentation. 4. I forgot to mention the most important part squeeze lemon juice on it before you eat it! Read More
(146)
Rating: 3 stars
08/06/2009
Hi!! My name is Maria and I'm from Valencia also I'm a cook so I love paella and know really well how to make one I'm 25 years old and almost every Sunday of my life I ate paella. The real Paella Valenciana doesn't have green peas but you can add when its the season artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella and I agree it makes the flavour more intense but the acid of the lemon combined with the carbohydrates of the rice makes your digestion difficult. Only add lemon juice if its very oily it would help your stomach. I don't mean that you can't add green peas to your paella if you like it but in Valencia no one does maybe in some villages near it. If you want to try a very tasty one use dried cod tender garlic and cauliflower. It's really nice. Another tipe of paella is the one with meatballs and red pepper. Read More
(98)
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Rating: 5 stars
11/11/2006
Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella Valenciana. I love this dish but I prefer not to use the extras you mentioned in the recipe. For the one who reviewed this recipe and said shrimps and olives where missing I'd like to say that shrimps aren't used in the paella valenciana only in the "seafood paella" and I've never seen olives in a paella in Spain. Read More
(96)
Rating: 5 stars
05/04/2008
My family is from Valencia and preparing the paella is a tradition to us. This paella is pretty close to the original recipe we have been using for years and years. Read More
(53)
Rating: 5 stars
09/06/2004
This is truly authentic- If you can use fresh peas and a good quality saffron and this excellent recipe will be over the top! Read More
(39)
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Rating: 5 stars
09/14/2009
Used to live in barcelona and the ingredients and measurements ALONE indicate this is one of the more dead on recipes available online so I tried it. I've made this over and over and over again. BIG paella fan and this is as good as I remember in Barcelona and if you're from Southern California rivals Cafe Sevilla's paella. I used smoked paprika and I think that's what made it too good to be true. Go to La Tienda's website to buy your smoked paprika and paella pan. Read More
(25)
Rating: 4 stars
08/23/2008
I have lived in Spain for the past 8 years and have to agree that this recipe is very authentic. I would also like to point out to a previous reviewer that in NO part of Spain do they serve paella with olives in it. Read More
(17)
Rating: 4 stars
02/07/2007
very tasty... even without a paella pan. Read More
(14)
Rating: 4 stars
07/12/2010
Pretty close. In Spain they would use Calasparra rice--or Bomba for top drawer. "White rice" per se doesn't work for me. I wouldn't attempt it without the good stuff from Murcia. And these short grains will probably affect the absorption e.g. Bomba absorbs more than Calasparra. Not easy to find and not cheap. But not impossible and what're you gonna do? No substitute once you're addicted to the real thing. Read More
(12)