Paella Valenciana
Paella Valenciana is the authentic, original version of the famous Spanish rice dish, hailing from the region of Valencia. It is traditionally cooked in a wide, shallow pan over an open fire and features a specific combination of ingredients: short-grain rice (like Bomba), chicken, rabbit, green beans (bajoqueta and garrofó), tomatoes, saffron, and rosemary. It is a rustic, savory dish that is distinct from the more common seafood paella.
🍽️ Nutrition at a glance
A typical serving of Paella Valenciana is a balanced meal, offering a good source of carbohydrates from the rice and protein from the chicken and rabbit. It provides key nutrients like iron and B vitamins from the meat, and its calorie count is generally moderate, often falling in the range of 400-600 calories per generous serving, depending on the amount of oil and meat used.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 50 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Iron | 3.5 mg |
| Potassium | 480 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 15 mg |
| Niacin (B3) | 6 mg |
| Vitamin B6 | 0.5 mg |
| Magnesium | 45 mg |
| Phosphorus | 300 mg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is deeply tied to the agricultural traditions of Valencia, originally being a humble farmer's lunch cooked over an open fire in the fields. Its unique character comes from the prized 'socarrat'—the crispy, toasted layer of rice that forms at the bottom of the pan, which is considered the most desirable part of the dish.
