Recipes by Cullera de Boix

Meat paella with vegetables

Difficulty level: medium

Diners: 2

Preparation time: 1h


  • 200 g of short-grain rice
  • 1 tablespoon (10 g) of minced garlic and parsley
  • 250 g of chicken pieces
  • 150 g of rabbit pieces
  • 100 g of pork chop pieces
  • 1 brunoised spring onion
  • 2 grated tomatoes
  • Salt abd Saffron
  • Black pepper and Italian green pepper, finely diced
  • 100 g of green beans
  • 100 g of boiled dry beans
  • 400 ml of chicken broth
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In a pan over medium heat, fry all the seasoned meat. Add the onion and sauté everything together.
Incorporate the peppers and the garlic and parsley, and stir everything.
Add the saffron, tomato and vegetables, and stir.
Add the rice and stir for 20 seconds. Salt.
Add the broth, raise the heat and continue cooking for another 5 minutes.
Bake for 10 minutes at 180°C.
Let stand for 2 minutes and serve.

Meat paella with vegetables

The Cullera de Boix chef, Xavier Matarrodona, cooks a tasty rice which is very well accompanied

Meat and vegetables combine very well. Even more so in a paella. The chef of the Cullera de Boix restaurants suggests a paella with meat and vegetables that will satisfy every palate. Rabbit, chicken and pork chops accompanied by tomatoes, peppers, green beans and dry beans. The result: a recipe you can enjoy all year long, but especially in summer. Because, if Thursday is the universal day of paella, summer is the perfect season to eat rice any day of the week.

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