"Paella Valenciana is the definitive rice dish of Spain, originating from the rural Albufera region of Valencia. Unlike the seafood versions often seen abroad, the traditional Valencian recipe is a land-based celebration featuring tender chicken, rabbit, and a variety of local beans. Infused with the golden hue of saffron and the smoky aroma of pimentón, this dish is famous for the 'socarrat'—the prized, caramelized crust of rice that forms at the bottom of the pan. It represents a communal way of life, traditionally cooked over an orange wood fire and shared directly from the pan."
📊 Nutrition Facts (per serving)
- Calories: 580 kcal
- Protein: 38g
- Carbs: 62g
- Fat: 20g
- Fiber: 7g
🛒 Ingredients
Proteins and Vegetables
- 500g chicken thighs (bone-in, skin-on, cut into small bite-sized pieces)
- 400g rabbit meat (optional, can substitute with more chicken)
- 200g flat green beans (Bajoqueta) (trimmed and halved)
- 150g Garrofó beans (large white lima beans, fresh or soaked)
- 2 medium tomatoes (grated, skins discarded)
Rice and Aromatics
- 400g Bomba rice (or Calasparra rice; do not use long-grain)
- 1.2 liters chicken stock (high quality, kept hot)
- 1/2 tsp saffron threads (toasted and crushed)
- 1 tsp sweet smoked paprika (Pimentón) (authentic Spanish variety)
- 1 sprig fresh rosemary (for infusion)
- 4 tbsp extra virgin olive oil (Spanish origin preferred)
- to taste sea salt
👨🍳 Instructions
Step 1: Browning the Meat
Heat the olive oil in a traditional 13-15 inch paella pan over medium-high heat. Add the chicken and rabbit pieces. Season generously with salt and fry until the meat is deeply golden brown on all sides. This browning creates the base flavor for the entire dish.
Step 2: Sautéing Vegetables
Push the meat to the outer edges of the pan where the heat is lower. Add the flat green beans and Garrofó beans to the center. Sauté for a few minutes until softened. Add the grated tomato to the center and cook until the liquid has evaporated and the tomato darkens.
Step 3: The Sofrito and Broth
Sprinkle the smoked paprika over the tomato mixture and stir quickly for 30 seconds (do not let it burn). Immediately pour in the hot chicken stock. Add the crushed saffron and the rosemary sprig. Bring to a boil, then reduce heat and simmer to allow the flavors to meld.
Step 4: Adding the Rice
Remove the rosemary sprig. Distribute the rice evenly across the pan (traditionally in a 'cross' or 'cavalieri' shape) and then nudge it into the gaps with a spoon. From this point forward, DO NOT STIR the rice. Stirring releases starch and makes the paella creamy like risotto, which is not the desired texture.
Step 5: The Final Simmer and Socarrat
Cook on medium-high heat for 8-10 minutes, then reduce to low for the remaining 8-10 minutes. In the last 2 minutes, increase the heat slightly. Listen for a faint crackling sound—this indicates the 'socarrat' (the toasted bottom layer) is forming. Remove from heat immediately if you smell a hint of toasted (not burnt) rice.
Step 6: Resting
Cover the pan with a clean kitchen towel or large foil and let it rest for 5 minutes. This allows the remaining steam to finish cooking the top layer of rice perfectly.
📝 Author Notes
Paella is best served with lemon wedges on the side and a crisp Spanish white wine like Albariño or a light Rosado. Traditionally, it is eaten directly from the pan with wooden spoons, starting from the perimeter and working toward the center.
🥡 Storage Tips
Paella is best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a tablespoon of water to maintain the texture of the grain.