Paella Valenciana
Bone-in chicken thighs, cut into pieces, rabbit, cut into pieces and spanish bomba or paella rice come together in this chicken — 75 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the chicken and rabbit pieces generously with salt. Heat the olive oil in a wide paella pan or large shallow skillet over medium-high heat and brown the meat on all sides until deeply golden, about 8 to 10 minutes, then push it to the outer edge of the pan.
- Add the green beans and white beans to the centre and saute for 3 to 4 minutes, then stir in the garlic and grated tomato and cook until the tomato darkens and loses its raw moisture, about 5 minutes.
- Lower the heat slightly, sprinkle in the sweet paprika and stir quickly for 20 to 30 seconds so it does not scorch, then pour in the hot chicken stock and add the saffron and rosemary sprig.
- Bring to a steady simmer and cook for about 15 minutes so the meat finishes cooking through and the broth takes on flavour; taste and adjust the salt now, since you will not stir again after adding the rice.
- Scatter the rice evenly across the pan and gently shake to distribute it, then cook over medium heat without stirring for 10 minutes, rotating the pan for even heat.
- Reduce the heat to low and cook a further 8 to 10 minutes until the liquid is absorbed and the rice is tender; for the prized toasted socarrat crust, raise the heat for the final minute until you hear a gentle crackle.
- Confirm the chicken and rabbit are fully cooked to an internal temperature of 74 C, then remove from the heat, cover loosely with a clean towel and rest for 5 minutes before serving with lemon wedges.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Paella Valenciana take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Paella Valenciana is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Paella de fruit de mer.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.