Paella Valenciana

Prep Time
Cook Time
Total Time


cals per serving

Why This one

a few words from me

Paella is a rice dish from Spanish cuisine. Most often it is prepared with vegetables and seafood or with chicken. The basic rule in making this dish is the absolute prohibition of mixing rice, it should be poured with hot broth, cover in the pan with a lid and simmer over low heat. Paella is prepared in a completely different way than risotto. It is an excellent solution for a quick, substantial dinner because it contains rice, vegetables and meat.



1 litre of broth (chicken or vegetable) + a small pinch of saffron

400 g of chicken breast

1 red pepper

1 zucchini

bunch of flat green beans

2 cloves of garlic

1 large tomato

3 tablespoons of olive oil

1/2 teaspoon paprika powder (smoked or sweet)

1/3 teaspoon cayenne pepper

1/3 cup of white wine

4 tablespoons of tomato sauce (passata) or 1 tablespoon of tomato paste

300 g Arborio rice (as for risotto) or Calasparra or Carnaroli

THE how to make


1. Prepare the broth and boil it together with the saffron (it should be hot before adding to the paella).

2. Dice the chicken into 1.5 cm cubes.

3. Dice the vegetables (peppers, zucchini and scalded and peeled tomato).

4. Cut flat green beans into small rectangles

5. Chop the garlic into thin slices.

6. Heat 2 tablespoons of olive oil in a large frying pan, 26 cm in diameter.

7. Add chicken and sauté.

8. Add the remaining tablespoon of olive oil, chopped vegetables and garlic, a pinch of salt and cook for about 7 minutes, stirring constantly.

9. Add paprika powder, pour in wine, mix and cook for 2 minutes until the wine evaporates.

10. Add the tomato sauce, then add the rice and fry for 2 minutes while stirring.

11. Pour in the drained broth, mix and bring to a boil.

12. Cook without stirring for 8 minutes. Set aside from heat and keep covered for another 2 minutes.

13. Remove the foil and serve. Optionally, you can pour extra virgin olive oil mixed with chopped parsley and grated garlic.

Paella Valenciana

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