Healthy Recipes Healthy Regional Recipes Healthy European Recipes Healthy Spanish Recipes Paella Valenciana 5.0 (1) 1 Review A more traditional take on this paella, from the region of Spain where the dish originated, would include rabbit and chicken, but this recipe only calls for easier-to-find chicken thighs. If you want, substitute 1 rabbit (3 1/2 pounds) cut into 2-inch chunks for half the chicken. If you can't find cranberry beans, double the limas. By Lorraine Allen Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Angie Mosier Active Time: 40 mins Total Time: 1 hr 25 mins Servings: 8 Nutrition Profile: Nut-Free Dairy-Free Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients ¼ cup extra-virgin olive oil 8 bone-in, skin-on chicken thighs 1 teaspoon salt, divided 1 cup Romano beans (see Tip) or green beans, trimmed and sliced ¼ cup fresh shelled cranberry beans ¼ cup lima beans (fresh or frozen) ¾ cup grated plum tomato, skin discarded (3 tomatoes) 1 tablespoon smoked sweet paprika 7 cups low-sodium chicken broth, divided Large pinch of saffron threads 1 ½ cups Valencian bomba rice (see Tip) 2 sprigs fresh rosemary Lemon wedges for serving Directions Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F). Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes. Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes. Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.) Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired. Tip A long, flat Italian cousin to string beans, Romano beans can be 6 inches-plus in length and as wide as two to three string beans. Because of their size, they cook equally as well on the grill or under the broiler as they do in boiling water. Find them at farmers' markets this time of year or occasionally in the freezer aisle. Track down bomba rice at well-stocked supermarkets or check tienda.com or Amazon. (Medium-grain white rice makes a decent substitute.) Originally appeared: EatingWell Magazine, July/August 2021 Rate It Print Nutrition Facts (per serving) 406 Calories 17g Fat 31g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 3 oz. chicken & about 1 cup rice Calories 406 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 3g 11% Total Sugars 1g Protein 32g 64% Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 81mg 27% Vitamin A 710IU 14% Sodium 425mg 18% Potassium 544mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved