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Paella Valenciana recipe

Paella Valenciana recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. Trust me after you taste this you'll be glad you bought the special pan.

66 people made this

IngredientsServes: 8

  • 1 tablespoon olive oil
  • 1/2 whole chicken, cut into 6 pieces
  • 1/2 whole rabbit, cleaned and cut into pieces
  • 1 head garlic, cloves separated and peeled
  • 1 tomato, finely chopped
  • 1 (400g) tin butter beans
  • 150g frozen garden peas
  • 150g frozen green beans
  • salt to taste
  • 1 teaspoon mild paprika, or to taste
  • 1 pinch saffron threads
  • dried thyme to taste (optional)
  • dried rosemary to taste (optional)
  • 740g uncooked white rice, or as needed

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas and green beans. Season with paprika, and mix well.
  2. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to the boil. Simmer for about 1 hour to make a nice stock.
  3. Season with a generous amount of salt, and just enough saffron to make a nice yellow colour. Season with thyme and rosemary if desired. The goal is to make a rich tasting stock that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (34)

This is not valencian paella recipe... please, look for the good one. The valencian paella has not mussels, seafood, or green peas. It's hard to find good ones, look this one: Jan 2017

by Jason Nelson

This is my recipe and I just wanted to add a couple things.1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth, I don't even peel it.2. Continally test the broth until it's perfect before adding the rice, as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down.3. You can add some roasted red pepper slices on top for a nice presentation.4. I forgot to mention the most important part, squeeze lemon juice on it before you eat it!-13 Jun 2008

by Madrid 2016

Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella Valenciana. I love this dish but I prefer not to use the extras you mentioned in the recipe.For the one who reviewed this recipe and said shrimps and olives where missing, I'd like to say that shrimps aren't used in the paella valenciana, only in the "seafood paella" and I've never seen olives in a paella in Spain.-11 Nov 2006

  • ¼ cup extra-virgin olive oil
  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon salt, divided
  • 1 cup Romano beans (see Tip) or green beans, trimmed and sliced
  • ¼ cup fresh shelled cranberry beans
  • ¼ cup lima beans (fresh or frozen)
  • ¾ cup grated plum tomato, skin discarded (3 tomatoes)
  • 1 tablespoon smoked sweet paprika
  • 7 cups low-sodium chicken broth, divided
  • Large pinch of saffron threads
  • 1 ½ cups Valencian bomba rice (see Tip)
  • 2 sprigs fresh rosemary
  • Lemon wedges for serving

Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).

Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.

Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)

Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.

A long, flat Italian cousin to string beans, Romano beans can be 6 inches-plus in length and as wide as two to three string beans. Because of their size, they cook equally as well on the grill or under the broiler as they do in boiling water. Find them at farmers' markets this time of year or occasionally in the freezer aisle.

Paella Valenciana

Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.



Skill level

This paella is the signature dish at Bar Lourinhã. Fresh seafood is what it's all about. Rabbit is also a traditional component - it's quite a sweet meat, making it a great match for salty seafood. I prefer the flavour of the leg meat if you're lucky enough to get hold of a whole rabbit, add in the livers and kidneys. I use cuttlefish rather than calamari as it's slightly thicker, which lends itself to the longer cooking time. What's not traditional about this paella is that the rice goes in first (before the stock) - I find it helps with absorption and you get a nice nuttiness that comes through.

When the time comes to adding the seafood, layer it so that the things with a longer cooking time are at the bottom and those at the top will cook with residual heat and steam. It looks like a lot of seafood in the pan, but don't pare back because as it cooks and releases its juices, it contributes to building the flavour of the paella.

The trick to the soccarat is timing and having your stock to rice ratio correct so that there is enough stock left in the pan to caramelise the base. It's also important to manage the heat correctly - crank it up to full when the time comes.

It's important to have all your ingredients prepped and ready to go into the pan.


  • olive oil, for cooking
  • 2 rabbit legs, cut in to 6 pieces
  • 200 g pork neck, diced
  • 2 garlic cloves
  • 2 bay leaves
  • salt and pepper
  • 1 tbsp smoked paprika
  • 1 tsp saffron threads, toasted and crushed
  • 300 g Bomba rice (see Note)
  • 18 king prawns, shell and head on
  • 18 mussels, debearded
  • 2 cuttlefish, cleaned and cut into 3 cm strips
  • 18 clams
  • 1 small red capsicum, roughly diced
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • lemons wedges, to serve

Chicken stock

  • 2 kg chicken bones, rinsed
  • 1 tbsp salt
  • 3 carrots (unpeeled), roughly chopped
  • 2 brown onions (unpeeled), roughly chopped
  • 4 celery sticks, roughly chopped
  • 1 cinnamon stick
  • 2 star anise
  • Thyme and/or parsley stalks
  • 1 garlic clove, cut in half

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare all the ingredients prior to cooking.

To make the chicken stock, put the chicken bones in a large pot and cover with 5 litres of water. Add the salt and bring to the boil. When the stock comes to the boil turn off and skim the foam, goat and impurities that have come to the top.

Add the remaining ingredients and bring back to the boil then simmer for 4 hrs, skimming from time to time. Strain the liquid through a fine strainer and cool in a fridge - ice blocks can be added to decrease cooling time.

Heat the oil in a 40-50 cm paella pan over medium heat, add the rabbit and brown.

Add the garlic, bay leaf, salt, pepper and paprika and increase the heat to high.

Add the rice and saffron, mix well and cook for 5 minutes.

Arrange the prawns, mussels, cuttlefish and then the clams on top of the rice and press into the liquid. Top with the capsicum.

Pour over the stock and cook for about 15–20 minutes over medium heat until the rice is cooked and the pan is beginning to dry out.

At this stage, increase the heat to high for a few minutes so the rice begins to toast and crisp underneath to form a crust.

Remove from the heat, place a damp cloth over the pan and steam for 5 minutes.

Serve with parsley scattered over and lemon wedges.

• Bomba rice is a short-grain rice, available from Spanish grocers, select butchers and delicatessens.

Photography, styling and food preparation by China Squirrel.

Matt McConnell is the head chef at Bar Lourinhã. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.

Paella Pan:

A Paella pan, also called a paellera, is a large, flat, open round steel pan. It can be made of stainless steel, carbon steel, double gauge steel or hammered copper. All are good for even heat distribution.

The pan must be seasoned before first use. Wash the pan with soap and warm water and polish dry with a soft cloth. While still warm, rub olive oil over the inside surface with a paper towel. After each use, clean immediately and rub with olive oil before storing.

Traditional Paella Valenciana is a Paella with meat, beans and artichokes. Usually rabbit and snails are included. My recipe today uses chicken, tomatoes, and green beans. Fresh artichokes can also be included in this recipe and added at the same time as the beans.

Paella Valenciana recipe - Recipes


  • 2 tbs of Extra Virgin Olive Oil
  • 2 chicken thighs, cut into small pieces
  • 2 rabbit legs, cut into small pieces
    *You can also do all chicken or all rabbit, just make sure to have a total of 4 chicken tights or 4 rabbit legs*
  • 8 ounces of Romano Beans
  • 1 small sprig Rosemary
  • 1 tbs garlic clove, peeled and finely chopped
  • 4 cups of Aneto Valenciana Paella Base
  • 1 pinch saffron thread
  • 2.5 ounces of salmorra
  • 1 tbs salt
  • 1 cup of Spanish Rice


1) Heat the olive oil in a paella pan over high heat. Add the chicken and sauté until it is very brown on all sides, about 8 minutes. Place the chicken in the outer-side of the pan.

2) Add the green and red pepper in the middle of the paella pan and sauté until they are golden brown and soft, about 8 minutes. Add the rest of the vegetables, and cook for 5 minutes.

3) Add the salmorra and caramelized all together. Pour in the chicken and mushroom stock and bring to a boil. Crush the saffron and add it to the pan. Season with the salt. (Make sure it's just a little salty, because when you add rice, the dish will balance itself out.)

4) Add the rice, taking care to spread it evenly around the pan. Cook for 8 minutes on a high flame, stirring frequently with a wooden spoon. You'll see the rice floating around the pan.

5) Add rosemary and remove after 2 minutes. Reduce the heat to low and cook at a slow boil for 10 minutes, or until the liquid is absorbed. Never put your finger or a spoon into the paella during this cooking, or the rice will cook unevenly.

6) Remove the pan from the heat and let it sit for 2 minutes. The stock should be absorbed by the rice and there should be a nice shine to the top of the paella. Serve immediately!

Chicken and Bean Paella

Outside of Spain, paella is considered a luxurious dish, loaded with seafood, scented with pricy saffron and served as an event in and of itself. Its beginnings, however, are more humble. The one-pan rice-based dish was prepared by Valencian farm workers as a midday meal, and it often included rabbit, snails, artichokes, rosemary and a variety of beans. This type of paella, called paella Valenciana, still is made today using many of the same ingredients. For our version, we opted for chicken thighs, canned white beans, fresh green beans and grape or cherry tomatoes saffron is a nice addition, but entirely optional. Using the right rice is key to getting the proper subtly creamy but not overly starchy consistency. Look for Bomba rice, sometimes labeled simply as “Valencian rice.” Calasparra rice from Murcia, Spain, is another good option. If neither is available, substitute an equal amount of Arborio rice, but before cooking, rinse it well and drain, and also reduce the amount of broth to 2½ cups. To be efficient, during the 30 minutes that the chicken marinates, prepare the remaining ingredients.

  • 1/2 lb. fish, such as tunny, halibut or shark
  • 6 cups of fish or shrimp stock
  • 1/2 lb. medium shrimp (20 to a pound)
  • 1/2 lb. small clams
  • 10 mussels
  • 2 medium tomatoes
  • 4 cloves garlic
  • 2 dry red pepper pods
  • 1/2 lb. squid
  • 1/2 large red pepper
  • 1 lb. vermicelli or angel hair pasta
  • 1/4 teaspoon saffron threads
  • 4 to 6 oz. virgin olive oil
  • Salt to taste

To prepare this recipe you will need a 17-inch (44cm) paella pan. Due to the size of the pan, we recommend that you cook the fideua on a kettle BBQ or a gas paella burner for even heat distribution. Assemble all the ingredients and kitchen equipment on a table near the BBQ, so that you can stay in the area and monitor the cooking.

Be sure to light the coals about 20 minutes before you will begin cooking. This allows time for the coals to heat and be covered in white ash.

Rinse shrimp, mussels, and clams under cold running water and set aside.

Pour fish or shrimp stock into a medium saucepan and warm for use later.

Rinse fish under cold water and cut into 2-inch cubes. Clean the squid and trim the tentacles. Slice squid into rings.

De-seed and slice red pepper into thin strips. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash with the pestle.

Place the paella pan on the BBQ grate or paella burner and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the shrimp and squid in the olive oil.

Add olive oil as needed to prevent sticking. When the shrimp is pink, it is cooked. Remove shrimp and squid from the pan and set aside. Leave the oil in the pan.

Put the diced tomatoes, red pepper, and mashed garlic in the olive oil with the two red pepper pods and sauté for two minutes.

Crush saffron threads with finders. Add the fish stock and saffron threads to the pan and stir. Bring broth to a boil.

When liquid starts to boil, add the vermicelli and fish and stir. Spread the clams, mussels, and squid around the pan and arrange the shrimp on top. Cook for 15 minutes, or until the pasta is “al dente.”

Remove the fideua from the barbecue or burner. Cover with aluminum foil and let it "rest" for 5 minutes. Uncover and serve with lemons.

Paella Valenciana

We are headed to Spain for one of the most emblematic recipes of the country: paella and the original version called paella valenciana!

Every country in the world has one variation or the other of rice dishes that is unique to them. Rice is the seed of the monocot plants, Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.

In Puerto Rico, arroz con gandules is said to be part of the Puerto Rican gastronomy consisting of a combination of rice, pigeon peas, olives, capers, and pork, cooked in the same pot with Puerto Rican-style sofrito, spices and annatto oil. Spain has arroz con pollo, rice with chicken, which originated as a form of pilaf and is a staple throughout Latin America.

What is paella valenciana?

Speaking of Spain, paella is a Spanish rice dish that includes different combinations of vegetables and meats, characteristically seasoned with saffron, but also has other spices depending on the recipe and area in Spain it comes from.

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What is the origin of paella?

There is an old story of how the Moorish kings’ servants created rice dishes by mixing the leftovers from royal banquets in large pots to take home. It is said by some that the word paella originates from the Arab word baqiyah meaning leftovers. However, linguists believe that it comes from the name of the pan it is made in – the Latin term patella, a flat plate on which offerings were made to the Gods.

The dish paella is said to be a perfect union between 2 cultures from Spain: the Romans, for the pan and the Arab that brought rice. The first documented recipe of paella valenciana, formerly known as arroz a la valenciana, appears in an 18th century manuscript by Josep Orri, which already highlighted some techniques related to its preparation. At the end of the same century, it was already a dish known throughout the Spanish territory.

The original paella valenciana probably dates to the early 1800s and consists of saffron-scented rice cooked with rabbit, chicken, local snails called vaquetes, and three types of beans: a broad string bean called ferraura, a lima-like dried bean called garrofo, and a white bean called tavella (which is hard to find outside of Spain).

And, not surprisingly, you can find versions of the original paella valenciana all over town. But to travel to Valencia solely for that dish would be a mistake. Many restaurants serve a long list of paellas, including ones stocked with seafood and others made with seasonal vegetables and meats. Most of them are delicious a few are sublime. Tinkering, it seems, is inherent to the culture of Spanish paella.

The earliest kinds of paella were products of purely local ingredients and eating habits. The dish exists because of rice, and rice has existed in Valencia and its environs ever since the Moors planted it there more than 1,300 years ago, in a lagoon called the Albufera, where the grain is still grown today.

What are the paella valenciana ingredients?

Saffron, that precious and earthy spice, brought to Spain by Arab traders in the tenth century was the Moors’ preferred seasoning for rice, and it remains a traditional paella ingredient.

Local game like rabbit, and foraged foods like snails, as well as various legumes and vegetables, found their way into rice dishes during the Moorish occupation of Spain, but pork (which was prohibited under Muslim dietary laws) and shellfish did not.

After the Moors left Spain in 1492, the Valencians’ love for rice dishes lived on. As for that original recipe, one of the first printed versions of it appeared in 1840, but evidence suggests that the cooking of a rabbit-snail-bean-saffron “paella” (named after the wide, shallow steel pan in which such dishes were cooked) was by then a Valencian ritual the dish was prepared in the countryside over an open fire of dried vines and orange-tree branches, usually on Sundays, usually by the men of the family while the women were at church.

Popular rice dishes around the world

As I have mentioned before, many cultures have rice dishes that have become famous on the world culinary stage: biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent, jollof rice is one of the most popular dishes in Ghana and all across Africa.

And let us not forget risotto, that mysterious dish that you always see under the “pasta” category in Italian restaurants that is so clearly not a pasta! Rice originated in Asia and, along with pasta, was brought to the Mediterranean by the Moors. When the Moors invaded Spain, they brought both products with them.

It is also noted that this Dominican dish locrio is an adaption of a paella and similar to a pilaf. It consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork.

Paella would seem a natural dish, since rice is grown in Spain, and all meats, and seafood in some regions are plentiful. Since there are many workers in the fields, cooking it over an open fire also would be the most practical.

Spain is not known for forests and lots of timber, so the small available twigs and branches from pruning that are green gave a quick hot fire instead of a slow burning one from logs. The size of the pan grew instead of the depth, so you could get a hot fire at maximum evaporation.

The special paella pan

The pan used to make paella valenciana is characterized by being round with a flat bottom. The paella pan can be anywhere from 12 inches in diameter to several feet. The one thing that doesn’t change is the height. It is about the first joint in the thumb, deep as the Spanish would say, so that the rice has maximum contact with the bottom of the paella dish.

It evolved this way, starting with a rounded bottom, designed to hang over a fire. My guess is that as soon as some sort of grill or flat top burner was invented that the pans started to become more flat bottomed. I use to think when looking at paella that it was just the Spanish version of jambalaya. While there are similarities, they really are quite different. Traditionally, jambalaya is cooked in a round pot over a fire, and paella is cooked in a flat pan over high heat.

Why the dimples in the paella pan?

The dimples serve several functions. They trap small amounts of liquid and thus promote even cooking, they make the pan rigid, and they prevent warping. They’re also a nostalgic reminder of the days when paella pans were hand hammered.

Some people claim that the dimples keep the rice from sticking to the pan but this is not confirmed. For one thing, rice sticking to the bottom of the pan is not something you want to avoid, since it helps foster one of the most succulent and seductive aspects of paella valenciana, something called socarrat (the crusty bottom layer of paella rice).

What rice is used in paella?

The two types of rice of Spain are small, rounded, medium size grains that absorb the flavors and stock well, but keep their shape. This is different than the rice used for risotto that breaks up a bit and develops a creamy texture. The most popular rice is Bomba rice.

What meats and vegetables are used in paella?

Depending on the region in Spain, the meats and vegetables added to the paellas vary. Paella can have several or no meats in it, here are a few of the traditional ones. Rabbit, chicken, snails, Spanish smoked sausage like Chorizo. Seafood can be shrimp, mussels, clams, lobster and crab to make a paella de marisco (seafood paella).

Vegetables like onions and garlic are a must, and very often you will see fresh peas or beans as a garnish. Artichoke quarters and red bell peppers are often used when in season.

It is possible to prepare a vegetarian paella, although be careful when you order a vegetarian paella in Spain as it is often prepared with chicken stock or other meat products not suitable for vegetarians or vegans.

What seasonings are used in paella?

Saffron is seen on every paella recipe. It gives not only a nice background flavor that is earthy, but a nice color. Often you see Spanish paprika, many chefs recommend pimentòn (sweet paprika).

How is paella served?

Paella is served family style traditionally in Spain on a round table with the pan in the center. Usually eaten right out of the pan and not on plates. This way you don’t over mix the congealed structure of the rice too much by agitation. Each guest starts at the perimeter of the paella and works toward the center with lemon wedges to accent the flavor.

If you look closely enough, you will find the entire history of Spain within the perimeter of a paella pan. Olive oil, the golden film that forms the base of every paella, adding depth and a gentle sheen to the bed of grains, is the story of a hungry ancient Rome expanding its empire across Iberia, one olive tree at a time.

Tomato, the heart of the sofrito that lends color and a savory-sweet baseline to a proper paella, is the story of Spain’s own vision of empire and conquest, and the unexpected treasures it pillaged from the New World. And the heart of paella – the rice, saffron and vegetables that fill out the pan – speaks of 700 years of Moorish rule leaving a footprint on the Iberian Peninsula one that informs how Spain eats, drinks and lives to this day.

When the Berbers of North Africa made their way up through Andalucía and into the Valencia area during the eighth century, they found a flat coastal land rich with fresh water from the rivers and lagoons that cut through the plains like veins and arteries. They called the area the Albufera, little sea – green and wet and spotted white with ocean birds, a breeding ground for a new culture in Spain and the rest of Europe.

Within years of the Moors’ arrival, the wetlands were converted into rice paddies used to feed the growing Iberian extension of the Moorish empire. Thirteen hundred years later, massive grain silos stand tall like watchtowers over the Valencia flats, fueling one of the world’s most enduring and extraordinary rice cultures.

Paella wasn’t the result of a singular creation from an inspired cook, but a slow evolution of necessity and adaptation, a convergence of land and history and circumstance. References to rice a la valenciana can be found as early as the 17th century, but the paella itself, the wide, shallow pan fundamental to the dish’s creation, doesn’t surface until the end of the 19th century. With it came what we now recognize as the world’s most famous rice dish.

Paella remained a regional food for a good long while. Back when that original paella recipe was first published, Spain wasn’t a popular destination on the tourist track, and its cuisine was little known beyond its borders. But the 20th century — the century of Picasso, Dali, Buñuel — saw a burgeoning interest around the world in all things español.

Epicures were eager to discover the country’s rich, rustic flavors in 1950, Elizabeth David, the cookbook writer who delivered England from its wartime gastro-dreariness, published A Book of Mediterranean Food (John Lehmann), which included a recipe for paella containing the hitherto untraditional combination of chicken and shrimp.

By this time, coastal cooks in Valencia were probably making seafood-stocked paella a la marinera, but that recipe never includes meat. Before long, gourmands in England, America, and beyond were serving all kinds of variants of the dish out of brightly colored Dansk paella pans along with goblets of sangria.

Today, you can find the odd wood-fire holdout at rural Spanish restaurants, at family gatherings, and at local festivals, but the heyday of the traditional vine-wood-fired paella is past.

Recipe Summary

  • 1 tablespoon pimenton (Spanish smoked paprika)
  • Kosher salt and freshly ground pepper
  • 7 tablespoons extra-virgin olive oil
  • 2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
  • 3 cups low-sodium chicken broth
  • 1 sprig rosemary
  • 1/2 teaspoon saffron threads
  • 1 large onion, chopped (2 cups)
  • 1 medium green bell pepper, chopped (1 cup)
  • 6 cloves garlic, minced (2 tablespoons)
  • 1 1/4 cups Bomba or Calasparra rice
  • 1 tablespoon tomato paste
  • 2 medium tomatoes, seeded and chopped (1 cup)
  • 1/4 cup dry white wine, such as vinho verde
  • 1 cup frozen lima beans, thawed
  • 6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
  • 1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
  • Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).

Combine broth, rosemary, and 1/2 teaspoon salt in a small pot crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.

Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.

Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts nestle chicken into rice, skin-side up.

Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

Reader Interactions


Hello Vanjo! I used to prepare my family’s Noche Buena back in the Phils. It’s been years since I did as we always joined friends’ Christmas parties. This COVID year gave me time to prepare a small Noche Buena at home.

Thank you for this delicious Valenciana recipe! OMGosh it’s so good! I followed the recipe to the T! It took a loooong time to cook (rice & malagkit) -- and seasoned friends were giving me their “short-cut” tips with the rice part (pre-cook). But I think your (traditional) way is way much, much better!

This recipe is a 5-star for me! This was a nice “come-back” for me. Thanks so much!
Oh! I also prepared your Macaroni Sopas -- which was equally delicious & filling. I had to “make space” for the Valenciana!

I hope you had a wonderful Christmas with your family!

Thank you for the wonderful feedback! I hope that you had a Wonderful Holiday with the family. Cheers!

iba ata ang style ng pag-luto mo..
pero alam q masarap din..nilagay q din ang ang pag luto q sa malagkit na rice ay niluto q sa rice cooker with turmeric powder.. Sobrang sarap kahit sa amoy palang. Lasang pinoy na pinoy! Hehe..

That sound good. We all have our own ways of cooking. It makes use unique in our own way. I appreciate the information that you shared. Keep on cooking and sharing your knowledge to everyone.

gaano pi ba kalaki yung pan na ginamit mo for this recipe? I have a 40cm paella pan, hoe much rice and malagkit should i use?

Thanks for sharing the recipe po..I’ll try this on my brother’s birthday..

I will be cooking this tonight so Goodluck to me! My question why do some use turmeric powder? What’s the difference of the valenciana to bringhe?

Hello chef merano
Thanks for the recipe of this… i am not a good cook and since i discover panlasang pinoy blog and your you tube video i just click it on my cp everytime i want to cook delicios food… i will try this arroz valenciana and hope it will come out good..

I made this recipe for supper. They loved it. Perfect for special occasions. Thanks.

i always love to eat this dish but have never really tried cooking it. your recipe seems easy to follow, so i may try it this weekend. thanks for this site -- please sustain it. i know it takes time and effort to keep it going. i’ll write a feedback after this recipe makes it in my kitchen. i think it’s going to taste delicious.

Dear chef,
I love the way you demonstrate your cooking techniques.thanks to all your videos I learned so many different types of recipes. Question can I use Chinese sausage instead of chorizo. Thanks again and happy new year. .

I want to try this but can I use ordinary rice instead? Will it affect the quantity of thw liquid that I need to use to cook the rice well?


  1. Nelson

    I absolutely agree with you. I think this is a very great idea. I completely agree with you.

  2. Kajigar

    Why do I have half of the text in a crooked encoding of some kind?

  3. Wylie

    the silence has come :)

  4. Masho

    No, I cannot tell you.

  5. Wilber

    Sorry, that doesn't help. Hope they will help you here.

  6. Patric

    Directly in the purpose

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