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Valencian Paella
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Valencian Paella

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 5
Authentic paella originates from Valencia and contains different combinations of meat, such as rabbit, sausage, chicken and snails. If you don't have a traditional paella pan, a large shallow frying pan will do.


  • 3 cups short grained rice
  • 100ml olive oil
  • 1.2l water
  • 800g chicken, cut into bite size pieces
  • 600g rabbit meat, cut into bite size pieces
  • 12 Vaquetes snails, well cleaned (optional)
  • 250g Ferradura beans (wide green beans)
  • 200g Garrofon beans
  • 1 ripe tomato, peeled
  • 1 clove of garlic, peeled and chopped
  • 1/2 tablespoon of paprika
  • Saffron threads
  • Salt
  • Rosemary (optional)
  • Lemon wedges to garnish


  • STEP 1
    Heat the oil in a paella dish or large shallow frying pan.
  • STEP 2
    Salt the chicken and rabbit and brown in pan for 5 mins.
  • STEP 3
    Add beans and brown for another 5 mins.
  • STEP 4
    Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
  • STEP 5
    Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
  • STEP 6
    Add rosemary and salt to taste.
  • STEP 7
    Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
  • STEP 8
    Garnish with lemon and serve immediately.

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A star rating of 4.3 out of 5.4 ratings

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