The original paella from Valencia featuring saffron-infused rice cooked with chicken, rabbit, and green beans in a wide shallow pan. This iconic dish showcases the perfect balance of crispy socarrat and tender rice.
Liam Henderson
1 followers
50
Cook Time
6
Servings
5
1 reviews
Hard
Difficulty
Cut chicken and rabbit into pieces, season with salt. Heat olive oil in a paella pan over medium-high heat. Brown chicken and rabbit pieces on all sides, about 10 minutes total. Remove and set aside.
Traditional paella valenciana uses rabbit - if unavailable, use all chicken thighs.
In the same pan, sauté trimmed green beans for 3 minutes. Add grated tomatoes and minced garlic, cook until moisture evaporates, about 5 minutes. Stir in paprika and cook for 30 seconds.
Don't let the paprika burn - it becomes bitter very quickly once added.
Return meats to pan, add rice and distribute evenly. Pour in hot stock infused with saffron and rosemary. Bring to a boil, then reduce to medium heat. Do not stir after this point.
Bloom saffron in warm stock for 10 minutes before adding for maximum color and flavor.
Cook uncovered for 18-20 minutes without stirring. Rotate the pan occasionally for even cooking. In the last 5 minutes, increase heat to create socarrat (crispy bottom layer).
Listen for crackling sounds - this indicates socarrat is forming perfectly.
Remove from heat, cover with a clean kitchen towel, and rest for 5 minutes. Serve directly from the pan with lemon wedges.
The resting period allows the rice to absorb remaining liquid and flavors to settle.
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