1 Review

Authentic Valencian Paella Recipe

Receta de Auténtica Paella Valenciana

1 hour, 20 minutes

6 Servings

This is the authentic paella of Valencia. Originally a meal cooked by farmers in the field, the ingredients were what they could find at hand – rice, beans, maybe a rabbit they caught nibbling on their crops. In this version, the meat is seared in the pan, then deglazed with water to create a flavorful broth. As saffron was rarely available to the farm workers, it was only added on special occasions. Spanish white garrafón and ferradura beans are traditionally used; as they are hard to find, this recipe calls for butter beans and Romano beans. Other ingredients in an authentic Valencian paella could be snails, artichokes, chicken and occasionally duck. We hope you enjoy this rustic dish just as it was enjoyed in the Valencian rice fields by its creators generations ago!



Nutritional Facts

Serving Size 20 oz/566 gr;
Calories 607;
Calories from Fat 126;
Total Fat 14.2 gr (22%);
Saturated Fat 2.7 gr (14%);
Cholesterol 153 mg (51%);
Sodium 297 mg (12%);
Total Carbohydrates 67 gr (22%);
Fiber 8 gr (30%);
Sugars 2 gr;
Protein 50 gr (%99);
Vitamin A 16%;
Vitamin C 17%;
Calcium 9%;
Iron 58%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into pieces through the bone. Cut the hind legs and front legs in half and the body lengthwise and then into 4-6 pieces.


Heat 4 tbsp of the olive oil in a 15-inch paella pan over medium heat. Pat the rabbit pieces dry with paper towels and season with salt and pepper. Sauté, turning frequently until golden brown on all sides.


Make a space in the center of the pan and add the grated tomato with its juices.  Stir the tomato a bit and allow to fry over medium heat until it turns dark red. Stir in the beans and rosemary leaves. Mix everything well and cook until the beans start to color. Stir in the water, paprika, saffron and bay leaves and bring to a boil. Lower heat and simmer gently for 30 minutes. Taste and season with salt and pepper.


Evenly distribute the rice into the pan, gently stirring around the rabbit pieces and beans to combine. Raise heat to medium–high and let simmer vigorously for 6 minutes. Lower the heat and simmer gently for another 15 minutes. It is important to not stir the rice at this point. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender.

Turn off the heat, cover the pan with a large sheet of foil and leave to rest for 5 minutes. Garnish with rosemary.

Serve warm with crusty bread and a Spanish white or rosé wine.

Ratings and Reviews


1 Reviews

If you want to make a paella like one you had in Spain, this is the recipe to use. Delicious!

August 2022