Valencian Paella

Tonight, would you like to impress your guests with something out of the ordinary, but still full of flavour and belonging to the Mediterranean tradition? How about a lovely Valencian paella, a scrumptious, complete meal in a single dish? Paella is a real cornerstone of Iberian gastronomy, which successfully combines in a balanced way all the goodness of Mediterranean fish, along with some delicious meat and, finally, the most delicate and tasty vegetables. This famous and popular Spanish dish will give you and yours all the pleasure you might expect from such a fragrant and tasty dish, especially if served with wine. Do you want to know the most important things to bear in mind when making an impeccable Valencian paella? Well, take the advice of our chef in making this exquisite and original recipe.


  • king prawns 400 grams
  • chicken 400 grams
  • vialone rice 200 grams
  • saffron 3 sachets
  • paprika
  • tomato passata 250 millilitres
  • fava beans 200 grams
  • tomatoes 200 grams
  • onions 100 grams

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15 minutes Total time
25 minutes Active time
Serves 3 persons
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Fry the vegetables in a paella pan with plenty of oil. Cut the chicken into pieces, add to the paella pan and brown for a few minutes. Add the shelled prawns, leaving only the head attached, and fry them too. Add the rice and mix it well with all the ingredients, then add a dash of white wine. Season with salt, saffron and paprika. Add the tomato passata and stir well. Add hot water to cover and bring to the boil. Cook as if you were making a risotto, adding water once it has evaporated; continue to do so until cooked. Once the rice is cooked, increase the heat to burn the bottom of the paella for a few minutes, in true Valencian style.

Do you want to make your Valencian paella even tastier? Add a little red wine when cooking the meat.
Originally, it seems, paella was a dish prepared from leftovers: nowadays Valencian paella is a dish that represents the particular cuisine of this region.

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