Valencian Paella
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Valencian Paella

By valenciacity (GoodFood Community)
  • Rating: 4 out of 5.3 ratings
  • 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.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer

Sponsored content