Paella Valencia
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30 MIN.


20 MIN.


Olive oil
2 chicken breasts with bones, cut into small pieces
2 chicken wings, halved
1/2 rabbit, in pieces (front part)
200g green beans
100-150g Betxucons (large white beans from Valencia)
2 grated garlic cloves
1 handful of saffron threads
2 vine tomatoes, grated
1 chicken stock cube
2 small sprigs of fresh rosemary
1 small sprig of fresh thyme
1½ l water
4 cups or a scoop of Bomba rice


  1. Heat the oil in a pan and then add the medium-sized pieces of chicken and rabbit. Add a little salt. Sear on a medium heat so that the meat releases its aroma and remains tender. It is important to really sear the pieces of meat thoroughly. But they must not become black.
  2. Then place the meat on the side of the frying pan and add the green beans, and betxucons in the middle. Sear for a few minutes, stirring constantly.
  3. Again place the meat and beans on the edge, turn down the temperature and sear the grated garlic. Stir with a silicon cooking spoon.
  4. The ingredients should not burn otherwise the paella would have a bitter taste!
  5. Add the grated tomato, saffron and the grated stock cubes. Sear thoroughly, add water and arrange with sprigs of rosemary and thyme. Simmer for a few minutes on a low heat.
  6. Remove the rosemary and thyme so it does not become too dominant. Cook for a further 5-7 minutes.
  7. Season with salt to taste, remove a cup of water which can be poured back later if required.
  8. Add the rice. Cook for about 15 minutes. Start by cooking on a high heat and then gradually turn the heat down.
  9. Then cover with aluminum foil and let it stand for 5 minutes.

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