Paella Valencia/Paella Valenciana – Authentic Paella Recipe

Name: Paella Valencia/Paella Valenciana – Authentic Paella Recipe
Ingredients: 1/3 cup olive oil (2.7 fl. oz/80 ml ideally good quality extra virgin olive oil.); 1/2 a whole chicken (Approx 1200 grams or 2.6 lbs chopped into small pieces.); 1/2 a whole rabbit roughly 2 lbs (900 grams, cut into same size chunks as the chicken.); 2 matoes (grated.); 10 ounces green beans (285 g of flat green beans.); 1/3 lb of butter beans (150 g. In Spain, we use garrafón.); 1 pinch saffron about 10 threads.; 14.1 oz rice (400 grams of a variety of paella rice (bomba, Senia, or Calasparra).); 1 1/2 tbsp salt.; 9 cups of water (72 fl. oz/2,130 ml. Paella rice varieties have about a 2.5-3:1 water/rice ratio.)

thespanishradish.com

Paella Valencia is an authentic Spanish paella recipe hailing from the Valencia region. Strictly made with only 10 ingredients and takes around an hour to cook.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thespanishradish.com.

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Ingredients

1/3 cup olive oil (2.7 fl. oz/80 ml ideally good quality extra virgin olive oil.)
1/2 a whole chicken (Approx 1200 grams or 2.6 lbs chopped into small pieces.)
1/2 a whole rabbit roughly 2 lbs (900 grams, cut into same size chunks as the chicken.)
2 matoes (grated.)
10 ounces green beans (285 g of flat green beans.)
1/3 lb of butter beans (150 g. In Spain, we use garrafón.)
1 pinch saffron about 10 threads.
14.1 oz rice (400 grams of a variety of paella rice (bomba, Senia, or Calasparra).)
1 1/2 tbsp salt.
9 cups of water (72 fl. oz/2,130 ml. Paella rice varieties have about a 2.5-3:1 water/rice ratio.)