1 hr 30 mins
1 hr 30 mins
Cucina Casalingo's Note:
My mother gave me a beautiful copper paellera pan and this recipe, from William Sonoma, is just the perfect dish to try it out. Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp.
My Private Note
Units: US | Metric
- 1 cup large dried white bean
- 1/2 cup olive oil
- 1 (3 lb) roasting chickens or 1 (3 lb) rabbit, cut into 8 serving pieces
- salt & freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon saffron thread, crushed
- 4 tomatoes, peeled, seeded and chopped
- 4 cups chicken stock
- 1/2 lb green beans, trimmed, blanched for 3 to 5 minutes and drained
- 2 fresh rosemary sprigs, tough stems discarded, leaves chopped
- 2 1/2 cups calasparra Spanish rice
- 1 lb large shrimp, peeled and deveined
- lemon wedge (to garnish)
- 1Place the white beans in a large bowl, cover with water and refrigerate overnight.
- 2Drain the beans and place in a saucepan with water to cover by about 3 inches. Bring to a boil over high heat, reduce to a simmer and cook until the beans are tender, about 1 hour.
- 3Remove the beans from the heat, drain and set aside.
- 4In a paella pan over medium-high heat, warm the olive oil.
- 5Season the chicken or rabbit with salt and pepper and add to the hot oil.
- 6Brown well on all sides, 5 to 6 minutes per side.
- 7Remove the meat from the pan and set aside.
- 8Add the onion, garlic, saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes.
- 9Return the chicken or rabbit to the pan, add the stock and simmer for 10 minutes.
- 10Add the white and green beans, rosemary and rice and stir to mix.
- 11Reduce the heat to medium and cook, uncovered, without stirring, until the rice is nearly tender, about 20 minutes.
- 12Tuck the shrimp into the rice during the last 5 minutes of cooking.
- 13Let the paella stand, covered, for 5 to 10 minutes so the rice absorbs all the liquid.
- 14Garnish with lemon wedges and serve immediately.
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Nutritional Facts for Paella a La Valenciana
Serving Size: 1 (434 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 737.2
- Calories from Fat 400
- Total Fat 44.4 g
- Saturated Fat 9.8 g
- Cholesterol 207.2 mg
- Sodium 770.7 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 7.5 g
- Sugars 7.7 g
- Protein 49.0 g
The following items or measurements are not included: