[ Valencian Paella Recipe ]


[ To make this balanced and healthy
recipe, you can use any of
our paella pans ]


Ingredients for 5-6 people

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


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

This first step is essential to achieve the perfect paella. The meat has to be well browned before moving on to the next one. Remember: sauté the meat well with the hot oil before adding any other ingredient in the recipe. Golden and crispy on the outside before moving on and adding the vegetables.

When the meat has already 'taken color', we add the vegetables; that is to say, the bean and the garrofón.

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

The amount of water will always have to be double the amount of rice that we are going to add; As the water is poured before the rice, we must have chosen it previously. We salt the water and let everything cook for about 20 minutes. Ideally, we will test the flavor of this broth to "feel" the amount of salt that the preparation accepts.

And finally it is time to pour the rice into the paella, we recommend that you 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. Afterwards, we distribute the rice throughout the paella, trying to get all the grains to be submerged under the broth that we have previously prepared.

At what temperature to cook the 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 begins to protrude. At that time, we must control the fire if it is made with 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 because if the rice is still a little hard, we can leave it for another 4 minutes over a very low heat. And above all, before serving, the rice has to rest between 5 and 10 minutes.

For this recipe our references 01, 02 and 03 can be used.

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