Valencian Rice with Chicken, Rabbit and Beans
This paella valenciana recipe cooks Bomba rice in a wide, shallow pan with chicken, rabbit, green beans and garrofó beans, scented with saffron and rosemary. One serving is about 470 g.
Paella began as a farmworkers' lunch in the rice fields around the Albufera lagoon, south of Valencia, cooked over an open fire in the wide, shallow pan that gives the dish its name. The Valencian version uses chicken and rabbit with green beans and garrofó beans — never seafood — and in 2021 the Valencian government declared paella an asset of cultural interest, recognising it as the art of uniting and sharing.
Pairs well with: A green salad and a glass of white wine
Provenance
Spain
Valencia Rice Fields
Mediterranean & Italy
Time Dedication
1h 10m
25m prep • 45m cook
Batch Yield
6 Servings
571 kcal per serving
1 serving ≈ 470 g
Technical Skill
Advanced
Advanced (Wide Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Valencia Rice Fields
Photo: Jan Harenburg, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $5–6 per serving at home (USD)
A good paella valenciana is judged by the rice: separate grains, golden with saffron, and a crisp socarrat underneath.
Execution Methodology & Culinary Technique
Prep Stage: Measure and Set Up
25 Mins • Knife Work
Cut the chicken and rabbit into bone-in pieces, grate the tomato, and measure the rice and water — the ratio matters, and once the rice goes in you do not stir it. Warm the stock with the saffron so the colour blooms.
Maestro Tip: Measure the water before you start: Bomba rice takes about three times its volume in liquid, and you cannot fix a watery paella later.
15 Mins Medium-high heat, ~190°C (375°F)
Heat the olive oil in a paella pan over medium-high heat. Brown the chicken and rabbit pieces on all sides, about 10 minutes, then push them to the edges of the pan.
Good browning is the flavour base — pale meat makes a pale paella.
Done when: The meat is golden brown on all sides.
10 Mins Medium heat, ~160°C (320°F)
Add the onion and garlic to the centre and fry for 3 minutes. Stir in the grated tomato and paprika, then cook for 5 minutes until the mixture darkens and the oil separates.
Take the pan off the heat for a moment when you add the paprika — it burns in seconds.
Done when: The sofrito is dark, thick and smells sweet and smoky.
5 Mins Simmer, ~95°C (203°F)
Stir in the green beans and garrofó beans. Pour in 1.2 litres of water and the saffron stock, season with salt, and bring to a gentle simmer for 5 minutes.
Taste the liquid now — it should be slightly too salty, because the rice will absorb it.
Done when: The broth is golden, savoury and simmering gently.
20 Mins Simmer, ~95°C (203°F)
Sprinkle the rice in a cross over the pan so it spreads in a thin, even layer. Simmer for 18–20 minutes without stirring. Add the rosemary sprig for the last 5 minutes.
Do not stir from this point on — the rice must sit still to form the socarrat.
Done when: The rice is tender, the liquid is absorbed, and the grains stand separate.
5 Mins Off the heat (resting, ~80°C / 176°F)
Take the pan off the heat, cover with a clean cloth, and rest for 5 minutes. Listen for the faint crackle of the socarrat underneath, then serve from the pan.
Resting lets the last steam finish the rice evenly.
Done when: The rice is tender with a crisp, golden bottom layer.
Finishing Touches & Plating
Let the paella rest for 5 minutes off the heat, covered with a clean cloth. Listen for the faint crackle underneath — that is the socarrat, the crisp rice layer, forming.
Nutritional Physiology & Benefits
Energy
571
kcal / serving
Protein
37g
Complete AA
Carbs
64g
Complex
Fats
17g
Healthy
| Energy | 571 kcal |
| Protein | 37 g |
| Carbohydrates | 64 g |
| Fat | 17 g |
| Fibre | 4.0 g |
| Sugar | 3.0 g |
| Sodium | 482 mg |
| Energy | 121 kcal |
| Protein | 7.9 g |
| Carbohydrates | 13.6 g |
| Fat | 3.7 g |
| Fibre | 0.9 g |
| Sugar | 0.6 g |
| Sodium | 103 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (tomato, green beans), B6 and niacin (chicken, rabbit), iron (rabbit), vitamin A (paprika).
A Proper Sunday Meal
Chicken, rabbit and rice together give about 37 g of protein per serving — a meal that genuinely fills a table of hungry people.
Beans and Vegetables
Green beans and garrofó beans add fibre and plant variety, so the pan is not just meat and rice.
Olive Oil and Saffron
Extra virgin olive oil and a pinch of saffron bring the Mediterranean character — the oil carries the flavour, the saffron brings the colour and aroma.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Green Salad with Lemon
A sharp, simple salad cuts through the rich, saffron rice and refreshes the palate between spoonfuls.
Vegetables
Grilled Artichokes
In season, artichokes are a traditional Valencian addition — their mild bitterness suits the sweet tomato and saffron.
Drinks
A Dry White Wine
A cold, dry white from Valencia suits the saffron and the chicken without overpowering the rice.
Full Menus
As a Sunday Lunch
Serve the pan in the middle of the table with salad and bread, and let everyone eat from the pan — that is how Valencia does it.
Complete menu
Serve the pan in the middle of the table with a green salad and crusty bread, and finish with oranges and a coffee.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Seafood or Chorizo in This Pan
Paella Valenciana never contains seafood or chorizo — they belong to other rice dishes, and their strong flavours hide the saffron and the rabbit. Keep this pan to the land. This is general guidance, not medical advice.
Stirring the Rice
Once the rice is in, do not stir it — stirring releases starch and turns the paella into a sticky risotto. The rice must sit still and form its crisp bottom layer.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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