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Meat, European

Valencian paella with chicken and rabbit

Valencian paella with chicken and rabbit is a slow cooked rice dish with flat green beans and white beans, serving 4 in 1 hour 10 minutes, at medium difficulty, for about €3.90 per person. Success depends on a good tomato sofrito and letting the rice rest undisturbed at the end, so the socarrat, the golden crust at the bottom of the pan, can form.

Tonight it's real Valencia style paella, the one with chicken, rabbit and flat green beans, not the postcard version.

Valencian paella with chicken and rabbit
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Forget the seafood paellas loaded with bright green peas you see everywhere, real Valencian paella is a land dish, chicken, rabbit, flat beans and white beans simmered in a saffron broth. The rice slowly swells, soaks up the juices from the tomato and garlic sofrito, and turns a deep golden color on its own, no shortcuts or food coloring needed.

This is a Sunday dish, the kind you make with music playing while the house fills with the smell of warming paprika. Kids love picking at the tender chicken and rabbit pieces, and everyone fights over the crispy crust at the bottom, the famous socarrat, at the end of the meal.

The ingredients

4 people

Butcher

  • Chicken pieces 600 g
  • Rabbit pieces 500 g

Pantry

  • Round paella riceoften in the pantry 400 g
  • Jarred white beansoften in the pantry 150 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Chicken brothoften in the pantry 1 l
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 2 pinch

Fruits and vegetables

  • Flat green beans 250 g
  • Tomatoes 3
  • Garlic 3 cloves
  • Rosemary 1 sprig

The step by step recipe

  1. Brown the salted chicken and rabbit in the olive oil, in a large paella pan, until well colored. 15 min

    Don't overcrowd the pan, the pieces need to touch the bottom to brown properly.

  2. Add the flat beans cut into pieces and sauté them for a few minutes with the chopped garlic. 5 min

    If you can't find flat green beans, regular flat string beans work just as well.

  3. Add the grated tomatoes and paprika, and cook down until you get a thick paste, the sofrito. 8 min

    Grate the tomatoes on a box grater, the skin stays in your hand.

  4. Pour in the hot broth with the saffron and rosemary, add the white beans, bring to a boil, then scatter the rice evenly over the top.

    The broth should be well salted and go above the level you want, the rice will absorb a lot of it.

  5. Cook over high heat for ten minutes, then over low heat for eight minutes without stirring, and let rest for five minutes under a cloth. 18 min

    For a socarrat, turn the heat up for thirty seconds at the end, you'll hear the rice crackle.

Our tips to get it right

  • Use a wide, shallow paella pan so the rice forms a thin layer and cooks evenly.
  • Taste the broth before adding it, it should be quite salty since the rice absorbs a lot of it and dulls the flavor.
  • Start timing the rice only once the broth comes back to a boil after you've poured it in, not before.

The variations

  • If you can't find rabbit, swap in the same amount of chicken, the dish still stays close to a real Valencian paella.
  • For a vegetarian version, skip the chicken and rabbit, double the flat beans and add button mushrooms for an earthy note.
  • For busy weeknights with kids, make the sofrito and measure the rice the day before, then just reheat everything with a splash of broth that evening.

What to serve it with

  • Lemon wedges squeezed over the rice
  • A green salad with a sharp vinaigrette
  • Cold water or homemade lemonade

Storage

Paella keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the rice turns mushy once thawed. Reheat it in a pan with a splash of broth to bring back some moisture.

Questions about this dish

Can I use a different rice instead of paella rice?

Round paella rice absorbs the broth well without getting too sticky, risotto rice can work in a pinch but makes the result creamier. Avoid long grain rice, it stays too dry and won't take on the sofrito flavor.

Is saffron really necessary?

Saffron gives paella its signature color and aroma, and it's hard to truly replace. Extra sweet paprika can add color to the rice, but the flavor will be different.

Can I make the sofrito ahead of time?

Yes, the tomato and paprika sofrito can be made the day before and kept in the fridge. Just reheat it in the pan before adding the broth and rice.

How do I know if the socarrat turned out right?

You'll hear a light crackling sound at the bottom of the pan near the end of cooking, that means the rice is catching without burning. A slightly toasted smell, not a burnt one, confirms the socarrat is ready.

How long does it take to make a Valencian paella with chicken and rabbit?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Valencian paella with chicken and rabbit?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Valencian paella with chicken and rabbit cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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