Tradicional Foods


Paella Valenciana




• 800g boneless chicken, cut into cubes (Apolónia butcher)
• 600g boneless rabbit, cut into cubes (Apolónia butcher)
• 1 tbsp paprika
• 2 portions saffron
• 3 ripe tomatoes, cubed
• 2 chopped onions
• 400g green beans
• 3 artichokes
• 100g cooked white beans
• 100g fresh scarlet runner beans
• 15ml olive oil
• 350g risotto (arborio) rice
• Flor de Sal to taste
• Freshly ground black pepper to taste
• 1 sprig rosemary
• Paella pan (from Apolónia bazaar)


Put the paella pan on the heat with the olive oil • Sauté the chicken and rabbit pieces to brown all over • Add the green and continue cooking, lowering the heat so as to not burn the vegetables • Add the chopped onion and when golden, add the tomato and paprika • Leave to cook for between 7 and 8 minutes • Add hot water until you reach 1cm below the rim of the pan and then bring to the boil, add the rice and the saffron • Cook for 8 more minutes on a high heat, check the seasoning and cook for 6 more minutes on a low heat • Cook for the remaining 3 to 4 minutes just from the heat of the pan • Do not stir during the final cooking phase

NB: the paella pan’s diameter should match the amount of rice needed. For six people, it should be 45-50cm in diameter

Paella Valenciana