valencian paella


Paella is the greatest symbol of Valencian cuisine. Its origin comes from the combination of ingredients readily available to families from the Valencian countryside, which provided fresh vegetables. It was also common for families to raise their own chickens, and given the abundance in which rice crops are grown in La Albufera, the result is this tasty authentic dish named after the pan in which it is cooked.


  • 700g chicken

  • 300g green beans

  • 200g broad beans

  • 1 ripe tomato

  • 400g Valencian paella rice

  • 8 spoons of oil

  • pinch of paprika, saffron & salt


  • Heat a paella dish and add the oil, once this is hot add the meat cut up into pieces, fry it well and then add the green beans and broad beans.

  • Continue to lightly fry this for about eight minutes and then add the grated tomato and paprika. Without letting it burn, add water up to the rim of the dish.

  • Leave it to cook for 30 minutes and add salt to taste. When the broth reaches the rivets of the pan, add the rice and spread it round the dish. Then add the saffron and let it to cook for a further 17 minutes. Leave it to sit for a few minutes before serving.