Original Valencia-style paella with chicken, rabbit, and green beans
Paella Valenciana
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
6
1 large pan
Difficulty
Medium
Cost
Moderate
$$
Paella Valenciana
Original Valencia-style paella with chicken, rabbit, and green beans
★4.4(20)
The original paella from Valencia made with chicken, rabbit, green beans, white beans, and saffron rice. No seafood—this is the traditional recipe that started it all.
20m
Prep Time
45m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
The original paella from Valencia contains no seafood at all—it is a humble rice dish of the countryside made with whatever was at hand: rabbit, chicken, beans, and snails. This is the authentic version.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
Instructions
- 1
Brown chicken and rabbit in olive oil in a wide paella pan. Remove and set aside.
- 2
Add green beans and sauté 3 minutes, then add crushed tomatoes and paprika. Cook until thick.
- 3
Add rice and stir to coat. Pour in saffron-infused broth and arrange meat and butter beans on top.
- 4
Simmer without stirring for 20 minutes until rice is cooked and liquid is absorbed.
- 5
Increase heat for 2 minutes to create the socarrat. Add a rosemary sprig, cover with a towel, and rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
RabbitAdditional chicken thighs
All-chicken paella is very common outside Valencia
Bomba riceArborio or Calrose rice
Bomba absorbs more broth; reduce liquid slightly with substitutes
Tips & Storage
Pro Tips
Traditional paella is cooked over an open wood fire—grilling over charcoal mimics this flavor.
Never stir once the broth is added. The rice must cook undisturbed to develop the socarrat.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days. The socarrat won't survive storage.
Reheating
Reheat in a covered pan over medium heat with a splash of broth.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat58g
Fiber680mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find rabbit?
- Specialty butchers, farmers markets, or online. All chicken is a perfectly acceptable substitute.
- What is the socarrat?
- The crispy, caramelized layer of rice on the bottom of the pan—considered the best part.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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