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One pot classics: Valencian Paella

One pot classics: Valencian Paella

You can order a dish of paella from anywhere in Spain, but most Spaniards consider it a dish from Valencia, so don’t bother ordering it in Barcelona or you’ll look even more like a tourist. This is a very controversial dish – many chefs have added their own spin often to the outrage of the Spanish. 

Jamie Oliver’s famous attempt to add Chorizo resulted in a huge social media backlash. So in order to avoid any trouble, here is the traditional Valencian Paella recipe. It’s a good recipe to start with so you can get a feel for how to cook this dish. Then of course you can experiment with additional ingredients, in particular adding seafood like prawns and mussels which won’t offend anyone.


  • Olive oil
  • 500gm Chicken thighs cut into large pieces
  • 1.5 cups white rice
  • 100gms green beans, halved
  • 100gm frozen peas
  • 2 cloves crushed garlic
  • 1 cup passata or half can crushed tomatoes
  • 2 tspn smoked paprika
  • 1 litre chicken stock
  • 2 sprigs fresh rosemary
  • Fresh lime wedges to serve


  1. Heat oil in a large flat pan and sauté chicken until lightly browning on all sides
  2. Add green vegetables and heat through (2 minutes) then add garlic and cook for another minute then add, passata/tomatoes
  3. Add paprika and allow the sauce to develop in flavour (3-5 minutes on medium).
  4. Next add stock and rosemary sprigs
  5. Bring to the boil and allow it to reduce by half. Remove the rosemary sprigs.
  6. Add rice and simmer on medium-low until rice is cooked (15-20 minutes, but check it after about 12 minutes). Serve in the pan for people to help themselves or divide amongst plates and top with lime wedges.

Note: A traditional Valencian Paella actually contains snails, but we have left them out of this recipe as they are quite hard to get in Australia and not to everyone’s taste!

Filed under: menu monday, recipe


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