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The Original Valencian Paella

The Original Valencian Paella Recipe

  • 1 pound chicken thighs or legs, cut into 8 to 10 pieces
  • ½ rabbit (about 1 pound), cut into 6 to 8 pieces
  • Salt
  • 6 tablespoons extra virgin olive oil
  • ½ pound shucked fresh lima beans
  • ½ pound fresh small white beans in their pods, ends trimmed, and cut into 2-inch-long sections
  • ½ pound green beans, ends trimmed, and cut in half
  • 2 garlic cloves, finely chopped
  • 2 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
  • 36 live or preserved snails, cooked (see Notes), or 1 sprig fresh rosemary
  • 1 teaspoon sweet pimenton
  • 8 cups water
  • 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
  • 3 cups short or medium grain rice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 860kcal (43%)
Total Fat 30g (47%)
Saturated Fat 7g (33%)
Cholesterol 120mg (40%)
Total Carbohydrate 98g
Dietary Fiber 7g
Sugars 3g
Protein 45g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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