Paella Valenciana - Sabores Foods

Valencian Paella Recipe


Ingredients for 4/5 people

500 grams of rice for paella
700 grams of chicken meat
350 grams of rabbit
300 grams of green beans
150 grams of garrofon
1 tablespoon of red paprika
150 grams of crushed tomato
1 sachet of food coloring or a few threads of saffron
150 grams of olive oil
Water (the amount of water must be double that of rice)


First of all, we have to add the oil to the paella pan and heat it. When it is at a high temperature, add the previously minced and salted chicken and rabbit meat. We will stir so that it is browned in equal parts and is also done inside over medium heat.

This first step is essential to get the perfect paella. The meat should be well browned before moving on to the next one. Remember: brown the meat well in hot oil before adding any other ingredients to the recipe. Golden and crispy outside before pureeing and adding the vegetables.

When the meat has already 'browned', add the vegetables; namely, the bean and the garrofón.

We mix everything for a couple of minutes and place the contents on the edges of the paella, leaving a hole in the center. Here we will add the tomato and paprika so that it takes on some flavor along with the rest of the ingredients.

The quantity of water must always be double the quantity of rice that we are going to add; Since the water is poured before the rice, we must have chosen it beforehand. Add salt to the water and let everything cook for about 20 minutes. Ideally, we're testing the flavor of this broth to "feel" how much salt the preparation accepts.

And finally it's time to pour the rice into the paella, we advise you to do it in a straight line as if it were the diameter of the container. Before spreading it, take the opportunity to sprinkle the food coloring on it. Next, we distribute the rice all over the paella, trying to get all the grains to immerse themselves under the broth that we have previously prepared.

At what temperature to cook rice? During the first 8 or 10 minutes it is important that the fire is strong and that the water level goes down until the surface of the rice starts to protrude. At that point we have to check the fire if it is wood or lower its intensity if we do it in a stove to let it cook for another 6 or 8 minutes. Before finishing the preparation it is important to taste it since if the rice is still a little hard we can leave it for another 4 minutes over very low heat. And above all, before serving, the rice must rest for 5 to 10 minutes.

Back to blog