Main Course

Spanish Paella Valenciana

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

Cook Time

Servings

reviews

Hard

Difficulty

Instructions

Prepare and sear proteins

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.

Build the base

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.

Add rice and liquid

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 the paella

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.

Rest and serve

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.