Valencian Paella
Member recipe

Valencian Paella

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(3 ratings)

Member recipe by


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.

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  • 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


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

Comments, questions and tips

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9th Feb, 2013
Will try rabbit next time too. Used chorizo and chicken thighs with skin a d bone forthe fat. Took skin off later on. Also didnt put in enough paprika only a teaspoon and used prawns too. Very nice overall. Dried rosemary also
9th Feb, 2013
Used mushrooms in place of snails...
1st Mar, 2018
How much saffron should I add? And what’s the exact amount of a cup you use for rice? 200 mls? Thank you...
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