Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Vegetables

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Paella alla Valenciana Recipe, with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or Valencian paella is a famous Spanish rice dish. Paella is both a Valencian and a Catalan word which derived from the  French word paelle and Latin word patella for pan. There are three widely known types of paella; Valencian, Marisco and Mixta (Mix). Valencian paella consists green veggies and land-based protein, Marisco paella consist almost seafood, while Mixta paella consist the mixed ingredients.

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Recipe Spanish Valencian Paella with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or authentic Valencian Paella using short-grain white rice like bomba, calasparra or arborio rice along with land protein and veggies. Common meat on it is rabbit, chicken, or duck, but the authentic version may contains game meat like hare, venison, pheasant, quail, or land snails. The common veggies for Valencian paella is many kind of beans, broccoly, carrot, artichoke, fern, bell pepper, tomato, or green peas. Other optional ingredients on valencian paella is chorizo or meat sausages.

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Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

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Escargot or Snail for Spanish Valencian Paella

Valencian paella without escargot or land snail or bekicot in Bahasa is not quite “alla valenciana” for me. Paella with  mostly snails rather than meat is consider as poorer version, however, sometimes used nothing more than snails for meat. Finding escargot isn’t that easy in Indonesia, unless you’ve generous enought to visiting inported gourmet supermarket. I purchased a couple of small tin of escargot snail or daging bekicot kalengan once i luckily spot it on Carrefour Supermarket Palembang. This canned escargot or snail in chilli sauce is a product of WONG COCO®, a trusted Indonesian food company. If you lucky enought to access the live snail, you should keep it on a clean box without any food for cleaning it’s intestine prior to cooking. You could use the African land snail that available in most asian country too, i’ve using it for my French Style ESCARGOT Recipe and i guess like it for it’s chewy and yet crunchy texture.

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Recipe Valencian Paella with Red Rice, Chicken, Rabbit, Snail and Vegetables

Valencian paella seasoning basically contains saffron threads, fresh rosemary, sweet or smoked paprika powder, garlic, shallots, salt, freshly grounded peppercorn, olive oil and water or stock. Saffron is the key ingredients of authentic paella, nothing could replace the pungent safranal aromas, but you can replace it with turmeric powder only for it’s yellow color. I guess you should invest on good grade Spanish or Italian saffron called “zafferano dell’Aquila” for your kitchen spice rack, trust me, it’s worth for the money.

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Recipe Paella Valenciana with Chicken, Rabbit, Snail and Veggies

Making paella alla valenciana is quite tricky, simply because it’s contains several meat and vegetables that needed different time to cooking. Basically, the tougher meat and veggies is sauteed and cooked in liquid  with the rice, while the easily cooked ingredients is  placed over the  nearly cooked rice. I’m using short grain red rice for making this paella recipe, that’s why i need prolonged the soaking process for about 1 hour instead of 30 minutes. The asian red rice contains more fibre then it isn’t as easy to tenderised the regular short grain rice. You could see the  step by step pictorial making paella on my Seafood Paella alla Marisco Recipe.

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Paella alla Valenciana

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Soccarat, The Best Part of Paella: Toasted, Charred and Slighly Blackened Rice in The Bottom of The Pan

The best part of paella is the layer of charred and toasted (blackened) rice at the bottom of the pan called socarrat in Spain. The The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not, but you can made the socarrat by exposing the the pan over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat, then the paella must then sit with lid covered for about ten minutes  before serving. Some recipes call for paella to be covered and left to settle for five or ten minutes after cooking.

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Recipe Valencian Paella with Chicken, Rabbit. Snail and Vegetables

Recipe Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Veggies Recipe:


  • 1 1/2 cups short grain red rice (you can replace with regular short grain rice)
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup chicken breast, diced
  • 1 cup rabbit meat, diced
  • 1/2 cup snail meat (approzimately 20 snails), cleaned
  • 2 chorizo, cut 1 inch thick
  • 1/2 cup diced carrot
  • 1 cup diced broccoly florset
  • 1/4 cup diced french bean
  • 1/4 cup diced  fern
  • 1 medium tomatoes, diced
  • 10 cherry tomato, halved
  • 1 tbsp fresh rosemarry, finely chopped
  • a pinch of saffron, soaked in cold water
  • 2-3 cups chicken broth
  • 2 tbsp olive oil
paella valencian recipe ingredients

Paella Valencian Ingredients: chicken meat, rabbit meat, and canned snails or escargot

How to Make Valencian Paella:

  • Wash and clean the red rice in running water until the water is comes clear, let is soaked in water for about 1 hour prior to cooking, drained well
  • Heat up the olive oil in a pan, fry the chicken and rabbit at medium heat until golden brown.
  • Add the garlic, onion, shallots, carrot, snail or escargot and chorizo half way, sautee until the shallots and onion is tenderand translucent
  • Add the red rice and saute it until  slighly browned and toasted.
  • Pour 1 cup stock, season it with soaked saffron, rosemarry, salt and peper,  let it boil and simmer for approximately 10 minutes until most of the liquid has evaporated.
  • Add another cup of broth and bring it to boil and evaporates
  • Add the rest of the ingredients in the pan, pour the remaining stock and cover the paella with lid, let it simmer until the rice is tender
  • Add more water if necessary until the rice is throughly cooked
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call socarrat, if the rice starts to burn remove the pan from the heat immediately.
  • Remove the pan from the heat and let it rest for about 10 minutes prior to serving.

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Seafood Paella Recipe (step by step), Saffron Infused Rice with Giant Head Prawn, Mussles and Blue Crab

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Seafood Paella Recipe (Paella alla Marisco)

Paella  is a Valencian cooking metal casing, and a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

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Seafood Paella Recipe

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served in the shell. A variant on this is paella del senyoret which utilizes seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, (even chorizo) vegetables and many different seasonings.However, the most globally popular recipe is seafood paella.

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In Spain, but not in Valencia, mixed paella is very popular. Some restaurants in Spain (and many in the United States) that serve this mixed version, refer to it as Valencian paella. However, Valencians insist only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine or even grotesque. Recipes for this dish vary somewhat, even in Valencia. Below is a recipe by Juanry Segui, a prominent Valencian chef. Paella usually has a layer of toasted rice at the bottom of the pan called socarrat in Spain. This is considered a delicacy there and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a towel at this point) to absorb the remaining broth

Ingredient :

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  • 1 giant head prawn, about 350 gr
  • 350 gr green mussle
  • 3 @200 gr blue crab
  • 1 onion, finely chopped
  • 6 cloves garlic,  finely chopped
  • 3 green chillies, thinly sliced
  • 2-3 medium size ripe tomatoes, pureed
  • 2 cups uncooked arborio rice or other short-grain rice, soaked 15 minutes before cook
  • a pinch of saffron
  • 2 tbsp fresh lemon juice
  • 3 cups chicken/seafood broth
  • 1/2 cup white wine
  • 2 tbsp margarine

Instruction :

  • Heat up margarine, saute onion and garlic until  fragrant and slightly browned

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  • Add the tomato puree, white wine and broth,stir occationally and bring to boil

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  • Add green chillies

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  • and saffron

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  •  Add the giant head prawn and  blue crab, boil about half cooked,remove from the pan, drain

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  • Add the mussle, boil about half cooked,remove from the pan, drain

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  • Ass the rice, stir occationally and simmer  with covered about 17-20 minutes until cooked

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  • Nearly done, put the giant prawn, mussles and blue crab back.
  • Simmer another 5 minutes to make a rice  crust in the bottom of the pan, let it rest awhile before serving

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