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Paella Valenciana Recipe (with Video)

Chicken, Peanut-free, Shellfish-free
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Discover our Paella Valenciana Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 40min | Cook 1h10min


Paella Valenciana
- 3 Chicken thighs, large bone-in
- 0.5 c butter beans
- 0.5 c Green beans
- 0.5 tsp Sweet paprika
- 0.5 tsp Saffron
- 1 c Tomatoes, grated
- 1 c bomba rice
- 3 rosemary sprigs
- water
Rosemary-Garlic Mayonnaise
- 4 clove Garlic
- 2 rosemary sprigs
- 1 Egg
- 1 c Olive oil
- 0.25 tsp Salt
- 1 tbsp cold water
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
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1. Infuse the oil for the mayonnaise. Add garlic and thyme to a small saucepan and cover in oil. Place over medium heat until the garlic is golden brown. Remove to cool while you do the rest of the prep.
Prep for the Paella Valenciana
1. Pat butter beans dry with paper towels.
2. Cut green beans into 3 even pieces.
3. Debone chicken thighs, saving the bones; cut thighs into 4 even sized cubes and season liberally with salt and pepper.
4. Grate tomatoes into a bowl.
Begin the Paella Valenciana
1. Heat a saucepan of water (about 3 cups) on the side. You must use an 11-inch pan for this recipe (ensures proper distribution of the rice). Heat over medium high heat, then add olive oil.
2. Using a towel, napkin, or brush, evenly distribute the oil on both the bottom and sides.
3. Once the oil begins to smoke, add the chicken and bones.
4. Sear until golden and push to the edges of the pan.
5. Add butter beans and green beans to the center and sauté until golden and slightly charred in some places, then remove.
6. Add in the saffron and sweet paprika; toast for a few seconds before adding the tomato and rosemary.
7. Cook until the tomato has lost most of its moisture, then submerge everything in the boiling water.
8. Simmer for about 30 minutes over medium heat.
As the stock forms, make the mayonnaise
1. Remove the garlic and rosemary.
2. You can either use a blender/food processor or mixing bowl and whisk–add egg, salt, lemon juice, and mustard.
3. Blend/whisk until a smooth paste forms.
4. While continuously whisking/blending, begin to add the oil one drop at a time.
5. Once an emulsion begins to form, you can start to stream in the oil a bit faster but do not dump all of it in at once.
6. When half of the oil is used, add water, and incorporate.
7. Stream in the second half of oil while continuously blending/whisking.
8. Cover and set in the fridge.
Time to add the rice
1. Once a stock has formed after about 30 minutes, remove the rosemary and discard, then remove the chicken and set aside.
2. Season with salt so that the stock tastes like a well-seasoned soup.
3. Add the rice into the pan and spread into an even layer.
4. You want about 1/2 cm of liquid above the water–if there’s too much, remove, and if there’s too little, add some water.
5. Add the chicken back on top of the rice.
6. Cook over medium heat–adding back the butter and green beans halfway–for about 10-15 minutes or until there is no longer any visible liquid.
Light rosemary on fire
1. When the paella is finished, light a sprig of rosemary on fire and set on top of the paella.
2. Cover and let sit for a few minutes to let the smoke infuse.
1. Add dollops of the mayonnaise on top of the paella.
2. Serve straight out of the pan.

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