Description
This authentic Spanish Paella Valenciana recipe brings the flavors of rural Valencia straight to your kitchen. Made with tender chicken, juicy rabbit, and hearty local beans, this dish is infused with saffron and slow-cooked in a traditional paella pan to create the iconic socarrat—a crispy bottom crust that defines true paella. Perfect for weekend gatherings and festive meals, this recipe is a one-pan masterpiece rooted in Spanish tradition.
Ingredients
| Category | Ingredients |
|---|---|
| Proteins | 300g chicken (bone-in, chopped) |
| 250g rabbit (chopped) | |
| Vegetables | 100g garrofó beans (or lima beans) |
| 100g green beans (cut into 2-inch pieces) | |
| Base | 3 ripe tomatoes (grated) |
| 2 garlic cloves (minced) | |
| 1 tsp sweet smoked paprika (pimentón) | |
| Salt, to taste | |
| Rice & Broth | 2 cups Bomba or Calasparra rice |
| 4.5–5 cups chicken broth (hot) | |
| 8–10 saffron threads (soaked in warm broth) | |
| Oil | 4 tbsp extra virgin olive oil |
| Optional | A few rosemary sprigs or snails (traditional) |
Instructions
-
Prep the Base (Sofrito)
Heat olive oil in a paella pan over medium heat. Add the chicken and rabbit. Sear until golden on all sides (about 10–15 minutes). Remove and set aside. -
Sauté the Vegetables
In the same oil, add green beans and garrofó. Stir-fry for 3–4 minutes. Add minced garlic and grated tomatoes. Sauté for another 5–7 minutes until a thick sofrito forms. -
Add Rice and Spices
Return meat to the pan. Sprinkle paprika and stir quickly to avoid burning. Add the rice and stir to coat it evenly in the oils and sofrito. -
Pour the Broth
Add the hot broth along with saffron threads. Use a spoon to evenly distribute rice and ingredients. Adjust salt. Do not stir again after this point. -
Cook Without Stirring
Simmer uncovered for 15–20 minutes on medium-high heat, then lower to medium-low for 10 minutes. Let it rest uncovered for 5 minutes off heat. -
Create the Socarrat
In the final 5 minutes, increase heat for 1–2 minutes to crisp the bottom (socarrat). Listen for a faint crackle.
-
Serve and Garnish
Let the paella rest for 5 minutes before serving. Garnish with fresh rosemary or lemon wedges.
Notes
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Do not stir the rice after adding broth—it prevents the socarrat from forming.
-
Use real saffron, not artificial colorants. It’s key to authentic flavor.
-
Paella pan matters: A wide, shallow pan allows even cooking and texture development.
- Prep Time: 20 min
- Cook Time: 30 min