Paella Valenciana is the quintessential paella dish originating from the Valencia region of Spain. This traditional recipe features a vibrant combination of chicken, chorizo, vegetables, and ...

Ingredients: 2 tablespoons Spanish extra virgin olive oil 2 chicken thighs (bone-in), cut into small pieces 2 rabbit legs, cut into small pieces Kosher salt 1 cup romano beans, cut into 1-inch ...

Place paella pan on stove over high heat and add oil. Once hot, add drumsticks and rabbit. Cook, turning, until golden all over. Lower heat to medium-high and add green beans and fava beans.

Alberto Chicote desvela su secreto para hacer la auténtica paella valenciana: “No se toca” El reconocido chef ha dado su opinión sobre lo que hay que hacer para que una paella salga bien.

Valencian paella, cooked over a wood fire Photo by Sofia Perez When it comes to dining in Spain’s Valencia region, there is one humble ingredient that has pride of place. Rice is at the center ...

« Reacción a mi primera vez comiendo paella valenciana», avisa ella en la publicación, subida hace unas semanas y que supera ya las 33.000 visualizaciones.