Paella Valenciana – 10th most recognizable food in the world

Paella is a traditional Spanish dish that originated in the Valencia region of Spain. It is a flavorful rice dish typically cooked in a wide, shallow pan called a “paellera.” Paella is known for its vibrant colors and a combination of ingredients such as rice, saffron, vegetables, meat, and/or seafood. The dish is named after the pan it’s cooked in, and it has become popular not only in Spain but also worldwide.

While there are many variations of paella, the most well-known types include:

  1. Paella Valenciana: This is the original and most traditional version of paella. It typically includes short-grain rice, chicken, rabbit, green beans, tomatoes, saffron, etc.
  2. Seafood Paella (Paella de Mariscos): This variation features a medley of fresh seafood such as shrimp, clams, mussels, squid, and sometimes fish. It may also include garlic, onions, tomatoes, peas, and saffron-infused rice.
  3. Mixed Paella (Paella Mixta): This version combines both meat and seafood. It typically includes a combination of chicken, chorizo or other sausage, shrimp, and mussels or clams. It can also include vegetables like bell peppers and peas.


  • 2 cups short-grain rice (such as Arborio or Valencia rice)
  • 4 cups chicken broth
  • 1 pound chicken pieces (legs or thighs)
  • 1 rabbit, cut into pieces (you can substitute with additional chicken if desired)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 tomato, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • A pinch of saffron threads
  • 1 teaspoon smoked paprika
  • Olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish


  1. Heat a few tablespoons of olive oil in a paella pan or large skillet over medium heat.
  2. Season the chicken and rabbit pieces with salt and pepper. Add them to the pan and brown them on all sides. Remove the meat from the pan and set it aside.
  3. In the same pan, add the diced onion, garlic, and red bell pepper. Sauté until they soften.
  4. Add the diced tomato and cook for a few more minutes until it breaks down.
  5. Return the chicken and rabbit pieces to the pan, along with any accumulated juices.
  6. Add the green beans to the pan and stir everything together.
  7. Sprinkle the smoked paprika and saffron threads over the ingredients in the pan. Stir well to distribute the flavors.
  8. Add the rice to the pan and stir well to coat the grains with the oil and spices.
  9. Pour the chicken broth into the pan, making sure the liquid covers the ingredients. Adjust the amount of broth as needed. Note: The ideal ratio is about 2 cups of broth for every 1 cup of rice.
  10. Reduce the heat to low and let the paella simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Avoid stirring during this time to allow the formation of a crispy bottom layer called “socarrat.”
  11. Once the rice is cooked and the liquid is absorbed, remove the paella from the heat and let it rest for a few minutes.
  12. Garnish with fresh parsley and serve the Paella Valenciana directly from the pan, accompanied by lemon wedges for squeezing over the top.

Enjoy the traditional flavors of Paella Valenciana, a delightful and hearty Spanish dish!

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