This Paella Valenciana recipe for 2 is considered the authentic paella recipe. The Paella Valenciana recipe has a truly protected status. Since 2014, Paella Valenciana has been part of the official cultural heritage of the region of Valencia. Would you like to make this fantastic paella recipe yourself and experience the delicious taste of a real authentic paella? Then use this original Paella Valenciana recipe.
Want to make a different number of servings of this Paella Valenciana recipe?
The Paella Valenciana recipe below serves two. Click on the number of servings you want to make this paella recipe for:
About the Paella Valenciana recipe
Of all the paella recipes, this Paella Valenciana recipe for 2, with chicken and rabbit is undoubtedly the most authentic. This does not mean that popular varieties, such as seafood paella with prawns and clams, or chicken paella are less tasty. This is a matter of personal taste.
The Paella Valenciana recipe is part of the cultural heritage of the Valencia region in Spain. A paella can only bear the name Paella Valenciana if it is prepared according to the original recipe.
Recommended products for this paella recipe
|15″ carbon steel paella pan||buy on Amazon|
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|12″ paella gas burner||buy on Amazon|
|Extra virgin olive oil||buy on Amazon|
|Saffron threads||buy on Amazon|
|Bomba rice for paella (2.2 lb)||buy on Amazon|
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Paella Valenciana Recipe for 2
Yield: 2 servings
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Category: Main course
Nutrition: 606 Calories
- 3 1/2 tbsp Extra Virgin olive oil*
- 7 oz chicken meat with bone, cut into chunks of about 2″
- 7 oz rabbit meat with bone, cut into chunks of about 2″
- 5 oz green beans, cut into pieces of about 2″
- 4 oz fresh Spanish garrofón beans or butterbeans
- 1 tomato, crushed
- 10 saffron threads, soaked in a bit of hot water*
- 4 cups water
- 1 sprig rosemary
- 7 oz good quality paella rice*
*= Amazon Link
- Place the paella pan over medium heat and pour in the olive oil.
- As soon as the olive oil is hot, add the chicken and rabbit meat.
- Fry the meat for about 20 minutes until golden brown, adding a little salt.
- Add the green beans and garrofón beans and fry them until they develop a nice, light brown color. If you are using canned garrofón or butterbeans, add them between step 10 and 11 instead.
- Move the fried ingredients to the sides of the paella pan and pour the crushed tomato into the center of the pan. Watch out for splatters!
- Fry the tomato until it begins to turn dark red, at which time you mix it with the rest of the ingredients.
- Add the soaked saffron (including the liquid) and mix immediately with the rest of the ingredients.
- Add the water and the whole sprig of rosemary and bring to a boil.
- After adding the water, measure the exact amount of liquid in the pan. This can be done with a spoon, a twig, or even a ruler.
- Let it all boil over high heat, allowing it to develop into nice stock. In the meantime, add salt to taste.
- Once just under half of the liquid has evaporated (measure again), add the paella rice. Mix the paella rice with the rest of the ingredients. Make sure that all the rice is covered by liquid and spread the ingredients evenly across the pan. Remove the rosemary sprig from the pan.
- Let the paella cook on high heat until the top layer of rice almost rises above the liquid. This usually takes around eight minutes.
- Turn the heat down and let the paella boil until all the moisture has evaporated. Generally, this also takes about eight minutes.
- Once all the moisture has evaporated, turn the heat back up to encourage a layer of crispy ‘socarrat’ to form at the bottom of the pan. Make sure you don’t let it burn! When you smell and hear the rice begin to fry, remove the paella pan from the heat immediately.
- Let the paella sit for about five minutes to let it cool down a bit and to allow the last of the moisture to evaporate.