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Authentic Paella Valenciana

SUBMITTED BY: SPAINBOY PHOTO BY: MaryLou

"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."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed

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.
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.

FOOTNOTE

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.

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REVIEWS

Reviewed on Nov. 11, 2006 by Madrid 2016

Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella... MORE

Reviewed on Sep. 6, 2004 by CHERYLIN1

This is truly authentic- If you can, use fresh peas and a good quality saffron, and this... MORE

Reviewed on May 4, 2008 by MaryLou

My family is from Valencia and preparing the paella is a tradition to us. This paella is... MORE

Reviewed on Oct. 20, 2004 by SR

pretty good! I reduced the garlic though. MORE

Reviewed on Feb. 7, 2007 by doctorbry

very tasty ... even without a paella pan. MORE

Reviewed on Jun. 13, 2008 by SPAINBOY

This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole... MORE

Reviewed on Aug. 23, 2008 by jenko

I have lived in Spain for the past 8 years and have to agree that this recipe is very... MORE

Reviewed on Jul. 30, 2008 by Amburro2011

I lived with a host family in Leon, Spain for six weeks. This is almost exactly like the one... MORE

Reviewed on Nov. 5, 2006 by Caithe

I think you forgot basil and chicken broth and shrimp and olives. MORE