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Paella Valenciana
Spanish

Paella Valenciana

The original Valencian paella: rabbit and chicken with green beans, garrofo beans and saffron rice cooked in a wide flat pan over a wide flame, prized for the crisp socarrat at the bottom.

70 min
Total time
4
Servings
20 min
Prep
50 min
Cook
intermediatedinnergluten-freedairy-free
Source: Traditional Valencian paella (Spain)

Ingredients

4 servings
  • 320 g bomba or Calasparra rice, short-grain
  • 400 g chicken, bone-in pieces
  • 400 g rabbit, bone-in pieces
  • 150 g flat green beans (bajoqueta), trimmed
  • 100 g garrofo (large white lima beans), cooked or soaked
  • 1 ripe tomato, grated
  • 5 g sweet paprika
  • 0.2 g saffron threads
  • 60 ml olive oil
  • 1 L chicken or rabbit stock, hot
  • 10 g salt, to taste
  • 1 rosemary, optional

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a wide paella pan over medium-high heat and season the chicken and rabbit pieces with salt.
  2. Step 2.Brown the meat well on all sides for about 10 minutes, pushing it to the outer ring of the pan.
  3. Step 3.Add the green beans and garrofo beans to the center and saute for 3 to 4 minutes.
  4. Step 4.Push everything aside, add the grated tomato and paprika to the middle and cook for 2 minutes until the tomato darkens, taking care not to burn the paprika.
  5. Step 5.Pour in the hot stock to fill the pan, add the saffron and rosemary, and bring to a vigorous boil. Simmer 15 to 20 minutes to build flavor and reduce slightly to the level of the rivets.
  6. Step 6.Scatter the rice evenly across the whole pan and stir once to distribute. Do not stir again after this point.
  7. Step 7.Cook over medium-high heat for about 10 minutes, then reduce to low for another 8 to 10 minutes until the rice absorbs the liquid and is just tender.
  8. Step 8.Raise the heat for the final 1 to 2 minutes to form the socarrat, the prized crisp golden crust on the bottom, listening for a gentle crackle.
  9. Step 9.Remove from heat, cover loosely with foil or a towel, and rest 5 minutes before serving straight from the pan with lemon wedges.

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