Paella Valenciana

Name: Paella Valenciana
Cuisine: Spanish

Platos principales • España

175

kcal

Protein

22g

Carbs

Fat

Data source: SpanishCalorie

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Acerca de Paella Valenciana

Traditional Valencian rice dish with rabbit, chicken, and beans

How to Make Paella Valenciana (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Paella Valenciana is one of Spain’s most iconic dishes, originating from the sun-drenched fields of Valencia. Renowned for its vibrant saffron-infused rice and harmonious blend of lean meats, fresh vegetables, and aromatic spices, this traditional Spanish paella is a celebration of both flavor and history. In Spain, paella is more than just a meal—it’s a social ritual, often enjoyed during festive gatherings and family Sundays, cooked outdoors over an open flame in a large shallow pan known as a ‘paellera’. Our healthy version of Paella Valenciana preserves the authentic taste and rustic charm while reducing calories and saturated fats, making it perfect for those who are calorie-conscious yet unwilling to compromise on flavor. The combination of lean chicken, green beans, and bell pepper delivers a satisfying, protein-rich meal that is naturally gluten-free and loaded with antioxidants. Each spoonful of this aromatic Spanish rice dish offers a taste of Mediterranean tradition and the warm hospitality of Valencian culture, making it a delightful choice for lunch or a special occasion.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 medium plate of paella (about 250g))

3/4 cup Short-grain rice (arroz bomba) (Valencian bomba rice preferred)
100g Skinless chicken breast (diced)
60g Rabbit meat (boneless, diced) - optional
1 tablespoon Olive oil (extra virgin)
1/2 cup Green beans (judía verde) (cut into 2-inch pieces)
1/4 cup Red bell pepper (diced)
1/2 medium Tomato (grated)
a pinch Saffron threads (soaked in 1 tablespoon warm water)
1/2 teaspoon Paprika (pimentón dulce)
2 cups Low-sodium chicken broth (homemade if possible)
to taste Salt
as needed Lemon wedges (for serving) - optional

Instructions

1
Heat the olive oil in a wide, shallow paella pan over medium heat. Add diced chicken (and rabbit, if using) and brown on all sides for about 4 minutes.
4 minutes
Brown the meat well for extra flavor.
2
Add green beans and red bell pepper to the pan. Sauté for 2 minutes until vegetables begin to soften.
2 minutes
Stir frequently to avoid burning the vegetables.
3
Stir in grated tomato and paprika. Cook for 2 minutes, allowing the tomato to reduce and flavors to combine.
2 minutes
Use ripe tomatoes for the richest flavor.
4
Sprinkle in the saffron (with soaking water) and add the rice. Stir to coat the rice evenly with the oil and vegetables.
2 minutes
Coating the rice helps prevent it from becoming mushy.

Why This Dish is Healthy

This Paella Valenciana recipe is a healthy choice due to its reliance on lean meats, moderate olive oil, and an abundance of vegetables. The use of whole, minimally processed ingredients ensures a high nutrient density, while low sodium and low saturated fat content support heart health. It’s filling yet light, perfect for those tracking calories or seeking a balanced Mediterranean meal.

Paella Valenciana is a nutritious Spanish rice dish, offering a balanced mix of lean protein from chicken and rabbit, complex carbohydrates from short-grain rice, and fiber and antioxidants from vegetables like green beans and bell pepper. Saffron and paprika provide anti-inflammatory properties and essential minerals. Each serving is around 175 calories, with 9g protein, 22g carbs, and just 6g fat, making it suitable for a healthy, energy-boosting lunch.

Pro Tips

💡Tip 1: Use authentic bomba rice for the best texture and to absorb flavors perfectly.
💡Tip 2: Do not stir the rice once the broth is added—this helps create the coveted socarrat.
💡Tip 3: For extra aroma, toast the saffron threads briefly before soaking.

Storage & Serving

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to preserve texture. Avoid freezing, as the rice can become mushy.

Best served: Lunch