If you talk to Valencians you will hear quite a few different opinions of what the traditional (authentic) Valencian paella is.
One would tell you that conejo (rabbit) is a must, another that it’s actually caracoles (snails) that make it authentic…Same goes with veggies. You will hear that judías (white beans) are a must, the others will tell you not at all 🙂 and on and on…


Don’t be! Tranquilla (o) as they say here all the time 🙂

If you are making authentic Valencian paella, just make sure to use: pollo (chicken), some green veggies and rice.
It would be good of course if you choose one of these:

  • Pollo (chicken)
  • Conejo (rabbit)
  • Pato (duck)
  • Caracoles (snails)
  • Garrofó (lima beans)
  • Judías verdes (green beans)
  • Judías (white beans)
  • Alcachofas (artichokes)
  • Romero (rosemary)
  • These are a must:
  • Arroz  (short grain rice)
  • Tomate troceado (chopped tomato)
  • Shafran (or food coloring)
  • Caldo (chicken broth)
I was lucky enough to taste few homemade and “nature-made”  paellas in Valencia. All made by a locals! Loved them all!
As you will see they were quite different, but they still called them “traditional”.  Me and my stomach didn’t find anything wrong with that 🙂

Let’s start with homemade paella. It was made by my good friend Pepe, with lots of love and attention. Highly appreciated!

Traditional Valencian Paella Recipe Step by Step
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Traditional Valencian Paella Recipe Step by Step


  • 4 chicken thighs
  • 5 small rabbit thighs
  • 1 cup green beans
  • 3/4 cup Lima beans
  • 1 cup plain artichoke hearts
  • 2 minced garlic cloves
  • 4 cups of chicken broth
  • 1 medium tomato
  • 1 teaspoon red pepper
  • 1/3 cup olive oil
  • Few small rosemary sprigs
  • Smoked paprika for sprinkling
  • Bit of saffron or special food colorant for paella
  • Lemon wedges for serving
  • 2 cups rice (bomba if possible)


  1. My Valencian friend Pepe, adds his special touches to his paella, so I will share these with you: He marinates the meat overnight in olive oil, garlic pepper and paprika marinade.
  2. He marinates acticokes as well:
  3. Warmup the oil on medium heat:
  4. Place the marinated meat on paella pan
  5. Let it simmer until browned - stir occasionally, so it's browned on both sides
  6. Add veggies, tomato and saffron. Stir and simmer for 5 minutes
  7. Add chicken broth:
  8. Let it simmer for 5 minutes
  9. Add rice and distribute it gently all over paella pan. Remember after that Do NOT stir, let it simmer in uncovered pan for 20-30 minutes. Increase the temperature last few minutes to caramelize the socarrat - the crispy golden-browned bottom.
  10. This is how your paella will look in the end. You may put rozmery on the top
  11. Let it rest for 10 minutes: