Paella valenciana

Paella valenciana

Total: 45 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / people: 799 kcal
, Fat: 27 g
, Carbohydrate: 79 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
400 g rabbit ragout
600 g chicken drumsticks
½ tsp mild paprika
1 tsp salt
a little pepper
½ tsp mild paprika
1 tsp salt
a little pepper


1 red pepper
1 tbsp olive oil
1 onion
2 garlic cloves
300 g green beans
3 tomatoes (approx. 300 g)
1 tin white beans (approx. 410 g)
1 tsp rosemary needles
100 g peas
½ tsp salt


250 g risotto rice (e. g. Carnaroli, Arborio)
2 sachets saffron
7 dl fish bouillon
½ tsp salt
½ tsp rosemary needles
½ bunch flat-leaf parsley
½ lemon
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How it's done

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Heat the oil in a paella pan or a large frying pan. Brown the rabbit in batches for approx. 3 mins. on each side, remove from the pan.

Reduce to a medium heat, fry the chicken in batches for approx. 10 mins. all over, remove from the pan.

Season the rabbit and chicken, cover and set aside. Wipe the cooking fat from the pan.


Peel the pepper and cut into thin strips. Heat the oil in the same pan. Sauté the pepper for approx. 5 mins., remove and set aside.

Finely chop the onion and garlic, cut the beans into approx. 2 cm long pieces. Sauté the onion, garlic and beans in the same pan for approx. 5 mins.

Dice the tomatoes, rinse the beans in cold water, drain. Finely chop the rosemary, add along with the peas, season with salt.


Add the rice. Dissolve the saffron in the stock, pour over the rice, stir and season with salt, cover and simmer for approx. 15 mins.

Remove the chicken from the bone and arrange on top of the paella along with the rabbit and the reserved pepper. Cover and simmer for approx. 5 mins. until the rice is al dente.

Finely chop the rosemary, roughly chop the parsley, squeeze the juice from the lemon. Sprinkle the herbs on top of the paella, drizzle with the lemon juice.

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