Name: Valencian Paella
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 180 g Short Grain Rice, rinsing not needed; 180 g Chicken, bone-in pieces, patted dry; 150 g Rabbit Meat, bone-in pieces, patted dry; 100 g Green Beans, trimmed and cut; 80 g Lima Beans, cooked or thawed; 120 g Tomato, grated; 2 tbsp Extra Virgin Olive Oil; 1 pinch Saffron, lightly crushed; ½ tsp Paprika; 1 tsp Rosemary, fresh leaves; 550 ml Water, hot; 1 tsp Salt; ½ Lemon, cut into wedges

1 hr 15 mintotal

1 hr 5 min hands-on10 min hands-off

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Heat the measured olive oil in a wide shallow pan over medium-high heat. Add the chicken and rabbit, then brown the pieces well on all sides.
Add the French beans and lima beans, then cook until the beans brighten and the meat edges look well seared.
Stir in the grated tomato and cook until it reduces and the oil begins to separate at the edges.
Add the paprika, saffron, rosemary, salt, and hot water. Simmer until the meat is nearly tender and the broth tastes seasoned.
Sprinkle the rice evenly across the pan and do not stir after this point. Cook at a steady simmer until the rice absorbs most of the liquid.
Increase the heat briefly at the end until you hear a gentle crackle from the base, then turn off the heat and rest the paella before serving with lemon wedges.

How to tell it's done

The rice should be separate but tender, with concentrated flavor and a lightly toasted base, not a wet risotto texture.

Getting it right

Tip

After adding the rice, avoid stirring; this protects the grain structure and helps the base develop properly.

What to serve it with

Serve directly from the pan with lemon wedges and a simple green salad.

Substitutions

If Rabbit Meat is unavailable, use the same amount of Chicken, but the dish becomes a practical adaptation rather than a classic Valencian profile.
Short Grain Rice is important; long-grain rice will not give the same paella texture.
Lima Beans can stand in for garrofó-style beans in home kitchens.
Vegetable Stock or Chicken Stock may replace Water for a richer flavor, but salt should be adjusted carefully.

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Ingredients