Traditional Spanish Paella Valenciana
Spain's most iconic dish — saffron-infused rice with chicken, rabbit and beans, cooked in a wide paella pan over open fire.
About This Spain Recipe
Traditional Spanish Paella Valenciana is one of the most beloved dishes from Spain, deeply rooted in the country's culinary tradition. This authentic recipe has been passed down through generations and represents the very soul of Spain's food culture.
The secret to an authentic Traditional Spanish Paella Valenciana lies in the quality of ingredients and the patience of preparation. Every component plays a vital role in creating the perfect balance of flavours that makes this dish so special. When you cook this recipe, you're not just making food — you're recreating a piece of Spain's rich culinary heritage.
How to Cook Traditional Spanish Paella Valenciana — Complete Guide
Before You Begin
Read the entire recipe before starting. Gather and measure all ingredients (mise en place). This medium-difficulty dish takes approximately 20 min to prepare and 40 min to cook — allow 40 min extra time if this is your first attempt.
Difficulty
Medium
Prep Time
20 min
Cook Time
40 min
Serves
6 people
Step-by-Step Instructions
Follow each step carefully. Steps are ordered for best results — don't skip ahead.
- 1
Heat olive oil in paella pan and brown chicken and rabbit
This is your starting step — proper preparation here ensures everything else goes smoothly.
- 2
Add green beans and fry 3 minutes
- 3
Add grated tomato and paprika, cook until dry
- 4
Add rice and stir to coat with sofrito
- 5
Pour in hot stock with saffron
- 6
Cook on high 10 min, then low 8 min — do not stir
- 7
Rest covered with foil for 5 minutes
Final step — your Traditional Spanish Paella Valenciana is almost ready to serve!
Chef's Tips & Tricks
Expert advice to help you nail this dish every time:
Never stir paella once the stock is added
The socarrat (crispy bottom rice) is the best part
Use bomba rice if possible — it absorbs more flavour
Serving Suggestions
Traditional Spanish Paella Valenciana is best enjoyed fresh and hot, straight from the kitchen. In Spain, this dish is traditionally served as a main course and pairs beautifully with local side dishes and beverages. Consider serving it family-style for a truly authentic experience.
For the most authentic presentation, use traditional Spain tableware if available. Garnish generously and serve immediately — this dish does not improve with waiting. Leftovers can typically be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Ingredients
For 6 servings
- 400g Bomba or Arborio rice
- 500g chicken pieces
- 300g rabbit (optional, or more chicken)
- 200g green beans
- 150g large butter beans
- 1 large tomato (grated)
- 1 tsp smoked paprika
- Generous pinch of saffron
- 1.2 litres chicken stock
- Olive oil, rosemary, lemon
Want to eat this in Spain?
🇪🇸 Spain Travel Guide