Rice Dish

Top-down view of a large 40cm Valencian paella pan filled with saffron rice, seafood, and meat. View Ingredients
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Ingredients
  • Meat selection:
  • Rabbit: 600 g (21 oz), cut into pieces
  • Sausage: 150 g (5.3 oz), sliced
  • Chicken breast: 150 g (5.3 oz), cut into bite-sized pieces
  • Fresh vegetables:
  • Yellow bell pepper: 1, sliced
  • Red bell pepper: 1, sliced
  • Cherry tomatoes: 10
  • Green beans: 20
  • Seafood selection:
  • Amberjack: 150 g (5.3 oz), cubed
  • Swordfish: 200 g (7 oz), cubed
  • Small squid tentacles: 250 g (8.8 oz)
  • Squid rings: 500 g (17.6 oz)
  • Mussels: 250 g (8.8 oz)
  • Clams: 250 g (8.8 oz)
  • King prawns: 10 large
  • Other essentials:
  • Carnaroli rice: 600 g (approx. 3 cups)
  • Saffron: 2 sachets (approx. 0.25 g)
  • Meat broth: 3 liters (approx. 12 cups)
  • Black pepper: to taste
  • Salt: to taste
  • Extra virgin olive oil: as needed
  • Butter: 1 small knob
  • Dry white wine: as needed (approx. 1/2 cup)

Authentic Valencian Paella with Meat and Seafood

Discover how to make the ultimate Valencian Paella. A rich, festive Spanish rice dish loaded with rabbit, chicken, fresh seafood, and…

  • 28/02/2026
(5 / 5)
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