How to make VALENCIAN PAELLA , Casa rural la parra

saffron

💰Cheaper: turmeric

Turmeric provides a similar color at a lower cost.

rabbit

💰Cheaper: chicken thighs

Chicken thighs are more accessible and affordable.

green beans

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chicken and rabbit pieces; cook until browned on all sides, about 5-7 minutes.

Stir in chopped garlic and diced tomato; cook for 2-3 minutes until softened.

Add green beans and paprika; mix well.

Pour in water and bring to a boil; season with salt and saffron.

Add rice, spreading it evenly; do not stir after this point.

Reduce heat to low and simmer for 15-20 minutes until rice absorbs liquid.

Add peas and bell pepper; cover and cook for another 5 minutes.

Remove from heat and let rest for 5 minutes, covered.

Garnish with rosemary and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens