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Main course · Spanish

Paella Valenciana with Chicken and Rabbit

55 min Serves 4 ~805 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g bone-in chicken thighs
  • 400 g rabbit, jointed
  • 320 g paella rice
  • 150 g fine green beans, trimmed
  • 200 g tinned butter beans, drained
  • 2 ripe tomatoes, finely chopped
  • 1 saffron threads
  • 1 tsp sweet smoked paprika
  • 900 ml chicken stock
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 2 fresh rosemary sprigs

Nutrition (per serving)

Calories
805 kcal
Protein
52.6 g
Carbohydrate
74.3 g
of which sugars
2.8 g
Fat
31.6 g
of which saturates
7.8 g
Fibre
5.5 g
Salt
2.41 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Season the chicken thighs and rabbit pieces. Heat the olive oil in a wide paella pan or large frying pan and brown them well on all sides over a high heat, about 8 minutes, then push to the edges.

  2. 2

    Add the garlic and chopped tomatoes to the centre and cook for 3 minutes until pulpy. Stir in the smoked paprika and saffron.

  3. 3

    Scatter in the paella rice and stir for a minute so the grains are coated, then add the green beans and butter beans.

  4. 4

    Pour in the hot chicken stock, add the rosemary sprigs and bring to the boil. Season well, then simmer without stirring for 18-20 minutes until the rice is tender and the liquid has been absorbed.

  5. 5

    Turn the heat up for the final minute to let a light crust form on the base, then rest off the heat for 5 minutes before serving.

  6. 6

    Check the chicken and rabbit are cooked through with no pink remaining before serving.

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