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1 tablespoon olive oil
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½ (4 pound) whole chicken, cut into 6 pieces
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½ (2 pound) rabbit, cleaned and cut into pieces
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1 head garlic, cloves separated and peeled
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1 medium tomato, finely chopped
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1 (15.5 ounce) can butter beans
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½ (10 ounce) package frozen green peas
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½ (10 ounce) package frozen green beans
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1 teaspoon mild paprika, or to taste
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6 cups water, or as needed
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salt to taste
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1 pinch saffron threads, or to taste
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1 pinch dried thyme, or to taste
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1 pinch dried rosemary, or to taste
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3 cups short-grain white rice, or as needed
Authentic Paella Valenciana
A traditional paella Valenciana. I lived in Spain for two years where I was taught the art of making paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Nutrition Information
254
Calories
22g
Carbohydrates
17g
Protein
329mg
Potassium
6g
Fiber
15g
Sugar
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