PAELLA VALENCIANA

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.

Method: 

  1. Heat the olive oil in a large paella pan and sprinkle salt around the edges. Fry the chicken and rabbit pieces until golden brown, then transfer to the sides of the pan.
  2. Add the flat runner beans, cut into 3 cm pieces, to the centre and cook for a few minutes, then add the butter beans. Stir in the paprika and cook for less than a minute, then immediately add the grated tomato and cook until reduced.
  3. Put the saffron into hot water and wait for 5-10 minutes for it to infuse. Meanwhile, measure out the amount of water needed for the rice (2.5 parts water to 1 part rice) and pour into the pan. Take a wooden spoon and place it at the edge of the pan to leave a watermark on the spoon that shows the current level of the water - you'll need this later as a reference.
  4. Now add a few more centimetres of water, above that mark. Bring to a boil, then add the saffron with its hot water infusion, and cook for about 20 more minutes. Taste the broth and adjust the salt to taste.
  5. Once the liquid has reduced back to the original level (using the 'saved' watermark on the spoon as a reference), add the rice into the pan in a cross shape and gently spread it into an even layer. Do not stir after this stage.
  6. Cook on high heat for 6 to 7 minutes and then lower the heat to a lower setting for the remaining time specified for your type of rice. To achieve the socarrat (the crispy, golden layer at the bottom), turn up the heat for the last few minutes.
  7. Place the rosemary sprig on top, cover the whole paella with newspaper or a damp cloth, and let it rest for 5–10 minutes so the rice finishes cooking evenly.

Paella Valenciana

Cooking timeCooking time: 1 hour
Ready in: About 1 hour 15 minutes
Prep time: 15 mins
Serves: 4–6 people

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.

Ingredients

Brindisa products

Other products

½ chicken, cut into pieces
½ rabbit, cut into pieces
20–30g flat runner beans per person, cut into 3cm pieces
2–3 medium tomatoes, grated (for 4–6 people)
1 sprig fresh rosemary
Sea salt, to taste

Shop the recipe - 5 products available

Arroz Bomba illa del riu brindisabomba paella rice
Bomba Paella Rice 1kg
Grown in the Ebro delta in Tarragona, this Bomba rice is capable of absorbing up to three times its weight in liquid, which means that it takes on the flavour of the cooking stock most effectively.  It makes a perfect paella, not only flavoursome, but with each grain of rice separate from the other. Illa de Riu is a third-generation family company, who grow exceptionally high quality rice. They have channelled their resources into improving the seed stocks of the rices they cultivate, and hence are responsible for growing some of the best rice in Spain.   
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
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Organic Tap de Corti Mild Paprika Pot
Artisan Mallorquín Mild Paprika, Tap de Cortí
Unparalleled tomatoey sunny flavour. Organic family farm. Ideal for rice and fish dishes. Tap de Cortí is an indigenous Mallorcan variety of pepper, known for its inimitable aroma and sweetness.  Tap de Cortí peppers are harvested between August and October. The ripest peppers are collected first, and then the pickers will return to the plants as the other ones ripen. Most of the drying is done in environmentally controlled chambers at around 50-60°C. After drying, the peppers are ground between stone mill wheels up to 5 or 6 times to produce the desired consistency. This unsmoked paprika is an extremely versatile ingredient; it enhances any dish with a rich, warm flavour and a fantastic deep orange colour. Try sprinkling it over bread, olive oil and salt or to make Pulpo a la Gallega. 30g pot
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Brindisa saffron stamens, Brindisa Spanish FoodsBrindisa saffron stamens, Brindisa Spanish Foods
Saffron Flower Stigmas, 0.5g
Fragrant, edge of bitterness. Hand-picked highest grade Iranian crocus stigma. Infuse for flavour. The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This high quality, Mancha grade saffron is grown in Iran, which is responsible for 90% of global production.
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Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.
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Method: 

  1. Heat the olive oil in a large paella pan and sprinkle salt around the edges. Fry the chicken and rabbit pieces until golden brown, then transfer to the sides of the pan.
  2. Add the flat runner beans, cut into 3 cm pieces, to the centre and cook for a few minutes, then add the butter beans. Stir in the paprika and cook for less than a minute, then immediately add the grated tomato and cook until reduced.
  3. Put the saffron into hot water and wait for 5-10 minutes for it to infuse. Meanwhile, measure out the amount of water needed for the rice (2.5 parts water to 1 part rice) and pour into the pan. Take a wooden spoon and place it at the edge of the pan to leave a watermark on the spoon that shows the current level of the water - you'll need this later as a reference.
  4. Now add a few more centimetres of water, above that mark. Bring to a boil, then add the saffron with its hot water infusion, and cook for about 20 more minutes. Taste the broth and adjust the salt to taste.
  5. Once the liquid has reduced back to the original level (using the 'saved' watermark on the spoon as a reference), add the rice into the pan in a cross shape and gently spread it into an even layer. Do not stir after this stage.
  6. Cook on high heat for 6 to 7 minutes and then lower the heat to a lower setting for the remaining time specified for your type of rice. To achieve the socarrat (the crispy, golden layer at the bottom), turn up the heat for the last few minutes.
  7. Place the rosemary sprig on top, cover the whole paella with newspaper or a damp cloth, and let it rest for 5–10 minutes so the rice finishes cooking evenly.

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Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00 £5.60
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(6)
£8.25
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Marcona almonds - Brindisa Spanish foodPerello salted marcona almonds cluster
Out of stock
Perello Salted Marcona Almonds 150g
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(53)
£8.25
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Out of stock
Perello Salted Marcona Almonds, 1kg
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(3)
£49.00
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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