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Traditional Valencian Paella (Gluten-Free, Soy-Free, Dairy-Free)

Name: Traditional Valencian Paella (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 bone-in chicken drumsticks; 4 pieces of rabbit (optional, or add more chicken); 1 cup green beans (flat variety, cut into 2-inch pieces); 1/2 cup garrofó (or large lima beans); 1 medium ripe tomato, grated; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 pinch saffron threads; Salt to taste; 5 cups water (or gluten-free chicken broth); 1 1/2 cups short-grain rice (like Bomba or Calasparra); Optional: a few cleaned snails (authentic but optional)

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 25 minutes

Cook Time: 45 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

A rich and aromatic Spanish rice dish from Valencia, typically made with chicken, rabbit, green beans, and garrofó (lima beans). This version maintains traditional flavors while ensuring it’s free from gluten, soy, and dairy.

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What You’ll Need:

1/4 cup olive oil
4 bone-in chicken drumsticks
4 pieces of rabbit (optional, or add more chicken)
1 cup green beans (flat variety, cut into 2-inch pieces)
1/2 cup garrofó (or large lima beans)
1 medium ripe tomato, grated
2 cloves garlic, minced
1 tsp smoked paprika
1 pinch saffron threads
Salt to taste
5 cups water (or gluten-free chicken broth)
1 1/2 cups short-grain rice (like Bomba or Calasparra)
Optional: a few cleaned snails (authentic but optional)

Prepration for:Traditional Valencian Paella (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/5

Sear the Meat

Heat olive oil in a large paella pan over medium heat. Add the chicken (and rabbit, if using), season with salt, and sear on all sides until golden brown.

Step 2/5

Add Vegetables

Stir in green beans and garrofó. Cook for 5 minutes until lightly softened. Add minced garlic, smoked paprika, and grated tomato. Cook until the tomato has reduced and formed a sofrito.

Step 3/5

Simmer the Broth

Add the water or broth and bring to a boil. Add saffron threads and a bit more salt. Simmer for 10–15 minutes to let the flavors deepen.

Step 4/5

Add the Rice

Evenly sprinkle the rice across the pan (don’t stir afterward). Add snails now if using. Let simmer for 10 minutes on medium-high heat, then reduce to low and cook another 10–15 minutes until liquid is absorbed and the socarrat (crispy bottom) forms.

Step 5/5

Rest and Serve

Remove from heat and cover with a clean kitchen towel for 5 minutes before serving.

Chef's Tips & Notes

Notes: Rice: Use only traditional short-grain paella rice. Do not substitute with long grain or jasmine. Socarrat Tip: To achieve the crispy base, don’t stir the rice after adding it, and cook uncovered. Saffron Substitute: If unavailable, use turmeric for color, though the flavor won’t be as rich.

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