Paella Valenciana

Tradicional Paella Valenciana

Paella is the name of the large, flat iron pan that gave its name to the national dish of the Valencians. Paella Valenciana originated as a simple dish of the farm workers in the huertas, the gardens, outside the metropolis.
An open fire in the open air, a large pan, snails from the edge of the field, seasonal vegetables and rice - perhaps a piece of chicken or rabbit on holidays. That's all you really need. The size of the pan is important: for four people it should have a diameter of 45 centimetres.


  • Heat the paella pan with the oil and fry the chopped chicken and rabbit until golden brown. Remove the liver and serve with a little salt as an appetiser.
  • Sauté the white garrofó beans - soaked day before - and green beans, add the skinned tomatoes and rosemary.
  • Add enough water to cover the metal rivets of the handles. Dissolve the saffron in the liquid and remove the rosemary as soon as the water boils. Add the snails.
  • Sprinkle in the rice evenly in the shape of a cross - enough so that it does not sink into the water. Then cook everything on a high flame for 5-6 minutes. Lower the fire gradually.
  • When the cooking time is finished - about 20 to 25 minutes - let the paella rest for a few minutes so that the rice can absorb the remaining liquid.



 Ingredients (for 4 persons)

400 g Bomba rice
500 g each of chicken and rabbit (including the liver)
100 g Tomato
500 g flat green beans
200 g white beans of the Garrofó variety
2 dozen snails
150 ml Olive oel
a few threads of saffron
a sprig of rosemary
1,5 l Water




Go back