Paella Valenciana
Valencia's iconic rice dish, traditionally cooked with rabbit, chicken, and beans in a wide, shallow paella pan over an open flame. The goal is to achieve a perfectly toasted rice crust at the bottom, known as 'socarrat'.
🧂 Ingredients
- 400 g Bomba rice(A short-grain Spanish rice that absorbs liquid well without becoming mushy. Arborio or Calasparra rice can be substituted.)
- 500 g Chicken pieces(Bone-in, skin-on pieces like thighs and drumettes are traditional for flavor.)
- 500 g Rabbit pieces(Bone-in pieces. If unavailable, substitute with more chicken or pork ribs.)
- 200 g Flat green beans (ferraura)(Trimmed and cut into 2-inch pieces. If unavailable, use regular green beans.)
- 200 g Butter beans (garrofó)(Fresh or frozen. If using dried, soak and pre-cook them.)
- 2 Tomatoes(Medium-sized, grated, discarding the skins. This provides a sweet, concentrated tomato base.)
- 1 g Saffron threads(Toasted lightly and steeped in a little warm stock for maximum color and flavor infusion.)
- 2 sprigs Fresh rosemary(For aroma during cooking.)
- 1.2 L Chicken stock(High-quality, low-sodium stock is recommended.)
- 120 ml Olive oil(Extra virgin olive oil for sautéing.)
- to taste Salt
- 1 tsp Smoked paprika (pimentón)(Optional, but adds depth.)
👨🍳 Instructions
- 1
Prepare the sofrito base: Heat the olive oil in a 16-18 inch paella pan over medium-high heat (or medium heat on a stovetop). Season the chicken and rabbit pieces generously with salt and brown them on all sides until golden brown, about 8-10 minutes. Push the meat to the sides of the pan. Add the green beans and butter beans to the center and sauté for 3-4 minutes until slightly tender. Add the grated tomato and smoked paprika (if using) to the center and cook, stirring constantly, until the tomato darkens and the oil separates, about 5 minutes. This concentrated mixture is the flavor base.
⏱️ 20 minutes - 2
Infuse the liquid: Pour in the chicken stock. Add the saffron threads (infused in a little warm stock beforehand) and the rosemary sprigs. Bring the liquid to a rolling boil, scraping up any browned bits from the bottom of the pan. Let it simmer vigorously for about 10 minutes to reduce slightly and allow the flavors to meld. Taste and adjust seasoning with salt; the broth should be well-seasoned, as the rice will absorb it.
⏱️ 15 minutes - 3
Add the rice: Remove the rosemary sprigs. Sprinkle the Bomba rice evenly over the entire pan, creating a cross or a uniform layer. Ensure all the rice grains are submerged in the liquid. Do NOT stir the rice from this point onwards. Arrange the meat and beans attractively over the rice if they have shifted.
⏱️ 1 minute - 4
Cook the rice: Maintain a vigorous boil for the first 8-10 minutes, then reduce the heat to medium-low and continue to simmer gently for another 10-12 minutes, or until most of the liquid has been absorbed and the rice is al dente. The total cooking time for the rice should be around 18-20 minutes.
⏱️ 20 minutes - 5
Develop the socarrat: In the last 1-2 minutes of cooking, increase the heat to medium-high. Listen carefully for a gentle crackling sound and smell for a toasty aroma (not burning). This indicates the formation of the socarrat. Rotate the pan if necessary to ensure even toasting. Be cautious not to burn the bottom.
⏱️ 2 minutes - 6
Rest and serve: Remove the paella from the heat. Cover loosely with aluminum foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the rice to finish cooking and the flavors to settle. Serve directly from the paella pan.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Never stir the rice after adding it to the pan; this is crucial for achieving the correct texture and the coveted socarrat.
- ✓The 'socarrat' – the caramelized, slightly crispy layer of rice at the bottom of the pan – is considered the prize of a well-made paella.
- ✓A wide, shallow paella pan (paellera) is essential for even cooking and evaporation of liquid, allowing the rice to toast properly.
- ✓Authentic Paella Valenciana does not typically include seafood or chorizo. Those are variations.
- ✓The heat source is critical. Traditionally cooked over an open wood fire, achieving consistent heat on a stovetop or in an oven requires practice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Paella de Mariscos: Features a variety of seafood like shrimp, mussels, clams, and squid.
- Paella Mixta: A combination of meat (often chicken and pork) and seafood.
- Vegetarian Paella: Uses a rich vegetable broth and a wide assortment of seasonal vegetables.