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Paella Valenciana

· Prep: 20 min · Cook: 1 hour · Serves 5
#spanish #rice #dinner

Ingredients

  • 2 cups short-grain rice (preferably Bomba or Calasparra)
  • 4 cups chicken broth or water
  • 500g (1 lb) chicken thighs/drumsticks, chopped
  • 250g (1/2 lb) rabbit meat, chopped (optional, can substitute more chicken)
  • 1 red bell pepper, cut into strips
  • 150g green beans (flat Romano beans), chopped into thirds
  • 100g lima beans or butter beans (just use the whole can)
  • 1 small onion, finely diced (2 onions could be good too)
  • 1 medium ripe tomato, grated or finely chopped, or 2 tablespoons of tomato paste
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Generous pinch of saffron threads (15-20, about 1/8-1/4 tsp)
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Optional Garnish

  • Lemon wedges
  • Fresh parsley, chopped

Instructions

Step 1: Preparation

  1. Heat the broth in a saucepan until simmering. Add saffron threads, cover, and set aside.
  2. Season chicken and rabbit with salt, pepper, garlic powder, and paprika.

Step 2: Cooking the Meats

  1. In a large, wide, flat-bottomed paella pan (at least 13-15 inches wide), heat olive oil over medium-high heat.
  2. Brown the chicken and rabbit thoroughly on all sides (10-15 mins). Set aside meat on a plate.

Use medium-high heat — the meat should sizzle noticeably. Turn periodically for even, golden-brown coloration on all sides.

Step 3: Vegetables and Aromatics

  1. In the same pan, reduce heat to medium, add onion and sauté until translucent (about 3 minutes).
  2. Add red bell pepper strips, green beans, and lima beans. Sauté for 4-5 mins until slightly softened.
  3. Add garlic, sauté 1 minute until fragrant.
  4. Stir in grated tomato, cook 2-3 mins until it thickens slightly.
  5. Sprinkle paprika, rosemary, and thyme, mix well, cook another minute.

Step 4: Adding Rice

Add rice to the pan, stir gently for 1-2 mins, coating grains thoroughly with the tomato mixture and oil.

Step 5: Broth and Simmer

  1. Return chicken and rabbit pieces, arranging them evenly around the pan.
  2. Gently pour hot saffron-infused broth evenly over the entire surface (do not stir after this step!).
  3. Bring to a boil over medium-high heat (about 5 minutes).
  4. Once boiling, lower heat to medium-low and simmer uncovered for about 15 minutes, or until rice is almost tender and most liquid is absorbed.
  5. Do not cover the pan or move it during this cooking process.

Step 6: Socarrat (Crispy bottom layer)

  1. In the last 2-3 minutes, increase heat to medium-high to form the coveted crispy bottom layer known as the socarrat.
  2. Listen for a gentle crackling sound (but not burning).
  3. If the rice is still firm and liquid is gone, sprinkle with a little more hot broth, cover with foil, and reduce heat for a few more minutes.

Step 7: Rest and Serve

  1. Remove pan from heat, let rest 5-10 mins (essential for the flavors to settle).
  2. Garnish with lemon wedges and chopped parsley.
  3. Traditionally, paella is served directly from the pan at the center of the table.

Notes

  • Never stir the paella after adding the broth.
  • The socarrat (crispy bottom) is considered the prized part of a well-made paella.
  • A proper paella pan is wide and shallow to maximize the rice-to-pan surface area.
  • If you can’t find rabbit, using only chicken is perfectly acceptable.