Authentic Valencian Paella Recipe

Receta de Auténtica Paella Valenciana

1 Hour 20 Minutes

6 Servings

Ingredients

4 tbsp olive oil
1 whole rabbit (~2.5 lbs), cut in pieces
1 medium tomato, grated
2 tsp sweet smoked paprika
1/2 tsp saffron
8 oz Romano or runner beans (broad, flat green beans), cut into 2-inch pieces
8 oz fresh or canned butter beans
5 cups water
2 bay leaves
2 cups paella rice
Sea salt and freshly ground black pepper
1 sprig fresh rosemary (3-4 inches long) or rosemary leaves, for garnish
Lemon wedges for serving (optional)
Crusty bread for serving

Nutritional Facts

Serving Size 20 oz/566 gr
Calories 607
Calories From Fat 126
Total Fat 14.2 gr (22%)
Saturated Fat 2.7 gr (14%)
Cholesterol 153 mg (51%)
Sodium 297 mg (12%)
Total Carbohydrates 67 gr (22%)
Fiber 8 gr (30%)
Sugars 2 gr
Protein 50 gr (%99)
Vitamin A 16%
Vitamin C 17%
Calcium 9%
Iron 58%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

This is the authentic paella of Valencia. Originally a meal cooked by farmers in the field, the ingredients were what they could find at hand – rice, beans, maybe a rabbit they caught nibbling on their crops. In this version, the meat is seared in the pan, then deglazed with water to create a flavorful broth. As saffron was rarely available to the farm workers, it was only added on special occasions. Spanish white garrafón and ferradura beans are traditionally used; as they are hard to find, this recipe calls for butter beans and Romano beans. Other ingredients in an authentic Valencian paella could be snails, artichokes, chicken and occasionally duck. We hope you enjoy this rustic dish just as it was enjoyed in the Valencian rice fields by its creators generations ago!

Steps

Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into pieces through the bone. Cut the hind legs and front legs in half and the body lengthwise and then into 4-6 pieces. Heat 4 tbsp of the olive oil in a 15-inch paella pan over medium heat. Pat the rabbit pieces dry with paper towels and season with salt and pepper. Sauté, turning frequently until golden brown on all sides. Make a space in the center of the pan and add the grated tomato with its juices. Stir the tomato a bit and allow to fry over medium heat until it turns dark red. Stir in the beans and rosemary leaves. Mix everything well and cook until the beans start to color. Stir in the water, paprika, saffron and bay leaves and bring to a boil. Lower heat and simmer gently for 30 minutes. Taste and season with salt and pepper. Evenly distribute the rice into the pan, gently stirring around the rabbit pieces and beans to combine. Raise heat to medium–high and let simmer vigorously for 6 minutes. Lower the heat and simmer gently for another 15 minutes. It is important to not stir the rice at this point. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender. Turn off the heat, cover the pan with a large sheet of foil and leave to rest for 5 minutes. Garnish with rosemary. Serve warm with crusty bread and a Spanish white or rosé wine.