Traditional Valencian Paella
This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
| Snail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 chicken pieces (600 g)
- 8 rabbit pieces (600 g)
- 200 g flat green beans
- 100 g white beans
- 100 g lima beans
- 100 g well-grated tomato
- 5 tsp olive oil
- 500 g rice
- 1 l water
- salt to taste
- a few strands of saffron, crumbled
- 1 tbsp sweet paprika
- 12 pre-boiled snails
- sprig of fresh rosemary