Spain on a Fork > All Recipes > Main Dishes > Spanish Paella from Restaurante La Murciana in Valencia Spain
All Recipes, Main Dishes / May 10, 2021

Spanish Paella from Restaurante La Murciana in Valencia Spain

Just a couple of days ago, it was my birthday. To celebrate, I went to a restaurant called La Murciana in La Malvarrosa Valencia. This restaurant is known for making some of the best paellas in Valencia. The paella I ate was so good, I decided to re-create it and share the recipe with you.

Spanish Paella
This Spanish Paella from Restaurante La Murciana is packed with so many great flavors, it´s super easy to make and comes together in about 40 minutes. Folks, this is what authentic Spanish food is all about.

Spanish Paella
To make this paella, you want to use Spanish round rice. However, you can substitute for either medium grain rice or arborio rice. I also used some homemade broth and high-quality saffron threads. The better the ingredients, the better the paella.

Spanish Paella
TIPS & TRICKS to Make this Recipe: Once you add the broth into the paella, give it one final mix so everything is evenly distributed. After this, you don´t want to mix the rice again. Otherwise, it distrups the way it cooks. Make sure to follow the directions below to achieve the socarrat. Which is the famous layer of caramelized burnt rice underneath. Without socarrat, it is not a paella.

Spanish Paella

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Paella from Restaurante La Murciana

5 from 2 votes

Spanish Paella from Restaurante La Murciana in Valencia Spain

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 ml
  • handful thinly sliced red cabbage
  • 1/2 red bell pepper roughly chopped
  • 8 green beans cut into 1-inch (2.50 cm) pieces
  • 1/4 zucchini roughly chopped
  • 1 artichoke cut into quarters
  • 4 cloves garlic finely minced
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/2 cup finely grated tomato 112 grams
  • 1/2 cup cooked lima beans 95 grams
  • 1 cup round rice 200 grams
  • 2 3/4 cups vegetable broth 650 ml
  • 1/4 tsp saffron threads .17 grams
  • sea salt & black pepper


  1. Add in 2 3/4 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat

  2. Heat a paella pan with a medium-high heat and add in a generous 1/4 cup extra virgin olive oil, after 1 minute add in a handful of thinly sliced red cabbage and mix with the olive oil, after 2 minutes and the cabbage is lightly sauteed, remove from the pan and set aside

  3. Using the same pan with the same heat, add in 1/2 red bell pepper roughly chopped, 8 green beans cut into 1-inch (2.50 cm) pieces, 1/4 zucchini roughly chopped and 1 artichoke that has been cleaned & cut into quarters, mix the vegetables with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in 4 cloves garlic finely minced, mix for another 30 seconds, then add in a generous 1/2 tsp sweet smoked paprika and quickly mix, then add in 1/2 cup finely grated tomato and simmer for 1 minute, then add in 1 cup round rice, 1/2 cup cooked lima beans and season with sea salt & black pepper, mix until well mixed, then slowly pour in the hot saffron infused vegetable broth, give it one final mix so everything is evenly distributed, do not mix again after this step

  4. After simmering between 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until the broth has been fully absorbed, then hit it back to a medium-high heat and go between 90 seconds to 2 minutes to achieve the socarrat, then remove the pan from the heat, add the reserved sauteed red cabbage over the paella and cover the pan with a dishcloth

  5. After 5 minutes remove the dishcloth from the pan, serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this paella

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  1. Christine

    5 stars
    I’ve tried several of your vegetable paellas and they are all delicious. This may be my favorite because it’s so beautiful with the purple cabbage topping. The key ingredient is YOUR recipe for vegetable broth. It is so loaded with flavor. I am a carnivore and I make these veg paellas for my husband who is vegetarian. Made with your broth recipe, I do NOT miss the meat at all. I’ve started making your broth on a regular basis to make all sorts of dishes. It’s a truly magical ingredient. Thanks!

    18 . Feb . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      18 . Feb . 2024
  2. Stephanie

    How do you adjust your recipe for a bigger pan? Say I was using a 16 or 17 inch pan.

    08 . Mar . 2023
    • Spain on a Fork

      You can just double up on all the ingredients (except for the olive oil), and cooking times might be a bit longer 🙂 Much love

      10 . Mar . 2023
  3. Ben Alexander

    I mean one of your paella recipes, that is.

    30 . Jun . 2021
  4. Ben Alexander

    5 stars
    Your videos just keep getting better! If I wanted to add meat (ie. chicken) into one of your recipes how would you recommend it?

    30 . Jun . 2021
    • Spain on a Fork

      Usually at the beginning, that way you can brown the chicken and it fully cooks through 🙂 much love

      01 . Jul . 2021
  5. Kent

    That looks outrageously delicious! Going to try it out. We don’t have the type of green beans in America, so I will use regular ones. I love Valencia and used to live in Moraira close by.❤️

    12 . May . 2021
  6. Ramya

    will be making this soon can i skip red bell pepper as am not a big fan of it i never had spanish paella before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    10 . May . 2021
    • Spain on a Fork

      You can use broccoli or eggplant instead of the bell pepper 🙂 much love

      10 . May . 2021

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