Valencian Paella

For those missing the summer and wanting to reminisce over memories spent in the Moorish city of Valencia, why not try making a paella. Originating from Valencia, get making this traditional Spanish paella for a Moorish delight!

traditional paella
PREP TIME 5 minutes COOK TIME 40 minutes MAKES 5
  • 100ml of olive oil
  • 3 cups of short-grain rice
  • 1.2L of water
  • 800g of chicken cut into small chunks
  • 600g of rabbit, cut into small chunks
  • 12 Vaquetes snails, thoroughly cleaned- (optional)
  • 250g of Ferradura beans
  • 1 ripe peeled tomato
  • 1 clove of peeled garlic, chopped
  • 200g of Garrofon beans
  • Saffron threads
  • Salt
  • 1/2 tablespoons of paprika
  • Rosemary
  • Lemon wedges

Preparation method

  1. Start by heating oil in your paella dish.
  2. When the pan has heated up add the chicken and rabbit, cover with salt and leave to brown for around 5 minutes.
  3. Add the beans into the pan and brown for another 5 minutes.
  4. Adding the garlic, paprika and tomato before adding the water and snails and leaving to boil for 10 minutes.
  5. Add the saffron threads to the pan before evenly placing the rice across the surface of the pan and leave to boil for another 8 minutes.
  6. Add the rosemary and salt for flavour before reducing the heat and cooking for another 8 minutes or until the bottom layers of rice have turned crispy.
  7. Once the bottom layers of rice have turned crispy, add the wedges of lemon to garnish before serving.