Paella Valenciana

Paella Valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella (varieties of green beans), peas, rabbit, chicken, sometimes duck and garrofó (a variety of lima or butter bean) cooked in olive oil and chicken broth. The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. Artichoke heart and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but Valencians tend to use a cultivar known as senia.