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Spanish Paella Valenciana Recipe


If you’re looking for a taste of Spain in your own kitchen, look no further than the delightful Spanish Paella Valenciana Recipe. This traditional dish is bursting with flavors of saffron, seafood, and Spanish spices, creating a mouthwatering experience for your taste buds. Join me on this culinary journey as we explore the origins, ingredients, and preparation of this classic recipe.

Origin and History Of This Recipe:

Originating from the Valencian region of Spain, Paella Valenciana is a dish that dates back to the mid-19th century. Originally a humble peasant’s meal, it has evolved into a beloved Spanish specialty enjoyed around the world. The key components of this dish include rice, saffron, vegetables, and a combination of meats such as chicken, rabbit, and snails. The unique cooking method of simmering all the ingredients together in a large, shallow pan known as a “paellera” gives this dish its distinctive flavor and texture.

Things To Expect In This Post Article:

In this post, we will delve into the world of Spanish cuisine and explore the art of making Paella Valenciana. From the list of ingredients to the step-by-step preparation process, you will learn everything you need to know to recreate this authentic dish in your own kitchen. So grab your apron and get ready to embark on a culinary adventure!

Ingredients List:

  • 2 cups of Bomba rice
  • 4 cups of chicken broth
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 tomato, grated
  • 1/2 cup of peas
  • 1/2 teaspoon of saffron threads
  • 1/2 teaspoon of smoked paprika
  • 1/2 pound of chicken, cut into pieces
  • 1/2 pound of rabbit, cut into pieces
  • 1/2 pound of snails
  • Salt and pepper to taste
  • Olive oil

Preparation Steps:

  1. Heat olive oil in a paella pan over medium heat.
  2. Add the chicken and rabbit pieces and cook until browned.
  3. Add the snails, onion, garlic, and red bell pepper, and sauté until vegetables are tender.
  4. Stir in the grated tomato, smoked paprika, and saffron threads.
  5. Add the Bomba rice and chicken broth, and simmer until the rice is tender.
  6. Mix in the peas and season with salt and pepper.
  7. Let the paella rest for a few minutes before serving.

Cooking Time & Servings:

The total cooking time for this Spanish Paella Valenciana Recipe is approximately 45 minutes, and it serves 6-8 people.

Personal Touch:

Growing up in Spain, Paella Valenciana was a staple in my family’s kitchen. The aromas of saffron and smoked paprika always filled our home, creating a warm and inviting atmosphere. I hope this recipe brings a taste of Spain to your table and creates cherished memories with your loved ones.

Nutritional Information:

One serving of Paella Valenciana provides approximately 400 calories, with 25g of protein, 10g of fat, and 50g of carbohydrates. This dish is rich in essential nutrients such as iron, vitamin C, and fiber.

Health Conditions And People To Avoid This:

Unfortunately, individuals with shellfish allergies should avoid this dish due to the presence of snails in the recipe. Additionally, those with gluten sensitivities should ensure that all ingredients are gluten-free before consuming this dish.

Nutrition and Benefits To The Body:

The combination of protein from the chicken and rabbit, carbohydrates from the rice, and vitamins from the vegetables makes Paella Valenciana a well-rounded meal that provides sustained energy and nourishment for the body. The saffron used in the dish is known for its antioxidant properties and mood-boosting effects.


While this dish is nutritious and delicious, it is important to consume it in moderation. Excess consumption of rice and meats can lead to an imbalance in certain nutrients and may contribute to weight gain if not part of a balanced diet.

Tips and Tricks:

To enhance the flavors of the dish, consider adding chorizo or seafood such as shrimp and mussels for a variation on the traditional recipe. You can also experiment with different spices and seasonings to customize the dish to your taste preferences.

Equipment Needed:

To make Paella Valenciana, you will need a paella pan, a sharp knife for cutting the ingredients, a wooden spoon for stirring, and a grater for the tomato. These tools are essential for creating the authentic flavors and textures of this dish.

Variations or Substitutions:

For a vegetarian version of Paella Valenciana, simply omit the meats and snails and add more vegetables such as artichokes, green beans, and asparagus. You can also substitute vegetable broth for chicken broth to make it completely plant-based.

Serving Suggestions:

Serve Paella Valenciana with a side of crusty bread and a glass of Spanish red wine for a complete and satisfying meal. Garnish with fresh parsley and lemon wedges for a burst of flavor and color.

Storage and Reheating Instructions:

Leftover Paella Valenciana can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the paella in a pan over low heat and add a splash of chicken broth to prevent the rice from drying out. Stir occasionally until heated through.


I hope this Spanish Paella Valenciana Recipe inspires you to bring a taste of Spain into your home and enjoy the rich flavors and aromas of this traditional dish. Share your culinary creations with loved ones and savor every bite of this delicious and satisfying meal.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of rice for this recipe?
A: While Bomba rice is traditional for Paella Valenciana, you can use other short-grain rice varieties such as Arborio or Calasparra as a substitute.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the ingredients ahead of time and assemble the paella when ready to cook. This can help save time and streamline the cooking process.

Q: What other proteins can I use in place of chicken and rabbit?
A: You can use a combination of seafood such as shrimp, mussels, and squid for a seafood paella variation. Beef or pork can also be used as a substitute for chicken and rabbit.

Q: How do I know when the paella is ready to serve?
A: The paella is ready when the rice is cooked through and has absorbed the flavors of the broth and spices. The edges of the rice should be slightly crispy, known as “socarrat,” which adds a depth of flavor to the dish.

Q: Can I freeze leftover Paella Valenciana?
A: While you can freeze leftovers, the texture of the rice may change slightly upon reheating. It is best to consume the dish fresh for optimal taste and consistency.

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