Valencian paella (Paella Valenciana) from The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard

  • saffron
  • asparagus
  • fava beans
  • garlic
  • tomatoes
  • wild rabbit
  • haricots blancs
  • paella rice
  • pimentón

  • EYB Comments

    Can substitute butter beans for dried white haricots, rosemary for snails, chicken for wild rabbit, risotto or pudding rice for paella rice, and green beans or fennel for asparagus.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter beans for dried white haricots, rosemary for snails, chicken for wild rabbit, risotto or pudding rice for paella rice, and green beans or fennel for asparagus.

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