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Traditional Valencian Paella

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  • 100 g lima beans
  • sprig of fresh rosemary
  • 100 g well-grated tomato
  • 500 g rice
  • 8 rabbit pieces (600 g)
  • 12 pre-boiled snails
  • 1 l water
  • 200 g flat green beans
  • a few strands of saffron, crumbled
  • salt to taste
  • 8 chicken pieces (600 g)
  • 100 g white beans
  • 1 tbsp sweet paprika
  • 5 tsp olive oil
Servings: 4

  1. Start cooking the rice for about 20 minutes over decreasing heat.
  2. Heat the oil in a paella dish or large shallow frying pan.
  3. Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
  4. Add vegetables and when they are slightly fried add the paprika, water and saffron.
  5. After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
  6. Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
  7. Serve immediately.

Estimated Nutrient Breakdown:

Calories: 4,657.25
Weight: 3,251.95g
Total Fat: 152.59g
Saturated Fat: 40.55g
Trans-Fat: 0.58g
Monounsaturated Fat: 64.11g
Polyunsaturated Fat: 30.67g
Protein: 300.84g

Cholesterol: 792.00g
Sodium: 7,521.77g
Calcium: 613.06g
Magnesium: 745.36g
Potassium: 6,658.51g
Iron: 36.71g
Zink: 28.64g
Phosphorus: 3,262.16

Vit A: 542.84
Vit B1: 2.19
Vit B2: 2.43
Vit B3: 97.17
Vit B6: 6.87
Vit B12: 44.82
Vit D: 1.20
Vit E: 1.20
Vit K1: 75.91


Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My glamorous grandma says this recipe is glamorous!

Author: BBC Good Food
Tags: Wild Food Box

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