Spanish · Valencian
Paella Valenciana
Valencian rice with chicken, rabbit and green beans
The Valencian rice classic with chicken, rabbit, flat green beans, butter beans, saffron and rosemary.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish and Valencian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Paella Valenciana
Ingredients
Main
Method
- 1
Brown the chicken and rabbit thoroughly in olive oil in a wide paella pan.
- 2
Add the green beans, then grated tomato, and cook until concentrated.
- 3
Pour in stock, add saffron and rosemary, and simmer so the flavours combine.
- 4
Scatter in the rice evenly and cook without stirring until tender and the liquid is absorbed.
- 5
Rest the paella for five minutes before serving.
Paella Valenciana originates in the Valencian region and traditionally combines rice with rabbit, chicken and local beans rather than seafood.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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