Stovetop Paella Valenciana

This easy paella valenciana recipe recreates the classic Spanish dish in 20 minutes—no paella pan required.
6 servings
Wait Time
15 Mins
Active Time
10 Mins

Everyone's quick to think that you can never make paella without a paella pan. To some extent, that's true; authentic traditional paella needs to be done in a paella pan. But it doesn't mean that you can't recreate the experience with a regular pan. This easy paella Valenciana recipe is proof.

This recipe promises the same well-developed flavors in a regular paella Valenciana. Plus, it also comes with a range of textures—yes, including the toasted rice at the bottom. But the best part about it is that it all comes together in just one pan, and you can get it done in less than 30 minutes.

  • 1 ½ tbsp olive oil
  • 1 ½ tsp coarse salt
  • 3–4 chicken thighs
  • ¼ cup white beans or lima beans, soaked for an hour
  • ¼ cup green beans
  • 1 ½ tbsp minced garlic
  • ⅓ cup grated tomatoes
  • 1 ½ tsp smoked paprika
  • 1 ½ cups chicken stock or water
  • saffron strands, optional
  • ½ cup bomba rice
  • lemon wedges, for garnish

In a pan over medium-high heat, add olive oil.


Sprinkle salt, then add chicken thighs skin side down.


Cook chicken until one side is brown, then flip it and move pieces to the sides of the pan.


Add white and green beans, then saute until browned.


Reduce heat to low–medium-low, then add garlic. Saute until aromatic.


Add grated tomatoes and smoked paprika, then increase heat to medium to develop flavor.


Add chicken stock or water and saffron strands, if using.


Add bomba rice, stirring to distribute evenly.


Increase the heat to medium-high and cook paella for 5 mins, rotating the pan every 1–2 mins to cook each side evenly.


Cover the pan with foil and close tightly with a lid.


Reduce the heat to low, then cook paella for another 3–5 mins, still rotating the pan every 1–2 mins.


Rest paella for 5 mins before serving with lemon wedges on the side.

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