Spanish
⭐ Highly Rated
25 minmedium
SpanishDinner
Recipe Story
origins & traditionsPaella Valenciana is the original paella from Valencia, Spain, a rustic countryside dish that predates the more familiar seafood version. This authentic recipe combines chicken and rabbit with butter beans, green beans, and tomatoes, all infused with the golden hue and distinctive flavor of Spanish saffron. The key to perfect paella lies in achieving the socarrat, the crispy caramelized rice layer at the bottom of the pan, which adds texture and depth to every bite. Unlike risotto, paella rice is never stirred once the liquid is added, allowing that coveted crust to form. This traditional version showcases the agricultural roots of Valencia, where farmers would cook whatever ingredients were at hand in the fields. The result is a harmonious one-pan meal that brings together proteins, vegetables, and perfectly cooked bomba or calasparra rice in a dish meant to be shared family-style, embodying the communal spirit of Spanish cuisine.
Instructions
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Heat olive oil in a paella pan over medium-high heat. Season chicken pieces and rabbit with salt and pepper, then brown them on all sides for 8-10 minutes. Remove and set aside.
In the same pan, sauté the chopped onions and bell peppers for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Stir in grated tomatoes and paprika, cooking for 3-4 minutes until the mixture thickens and darkens slightly.
Add the green beans and butter beans, stirring to coat with the tomato mixture. Return the browned chicken and rabbit to the pan.
Pour in chicken broth and add saffron threads, bay leaves, and rosemary. Bring to a boil, then reduce to a simmer for 10 minutes.
Distribute the rice evenly across the pan without stirring. Gently shake the pan to level the rice, then let it cook undisturbed for 15-18 minutes over medium heat.
After 15 minutes, increase heat to high for 2-3 minutes to develop the socarrat (crispy bottom layer). Listen for a light crackling sound.
Remove from heat and cover the paella with a clean kitchen towel. Let it rest for 5 minutes before serving.
Garnish with fresh rosemary sprigs and lemon wedges. Serve directly from the pan at the table.
Paella Valenciana
4.4 (65)
Authentic Valencian paella featuring tender chicken, rabbit, and fresh green beans cooked with saffron-infused rice in a traditional wide pan, creating the prized socarrat crust on the bottom.
medium
1h 10m
6 servings
Ingredients
0 of 15 checked
Proteins
- 600 grams chicken-thigh, cut into pieces
- 400 grams lamb, cut into pieces
Base
- 2 1/2 cups rice-white, bomba or calasparra rice
Vegetables
- 2 cups green-beans, trimmed and halved
- 2 pieces tomatoes, grated
- 1 pieces bell-peppers, diced
Aromatics
- 1 pieces onions, finely chopped
- 4 cloves garlic, minced
Cooking Fat
- 4 tablespoons olive-oil
Spices
- 2 teaspoons paprika
Herbs
- 2 teaspoons rosemary, fresh sprigs
- 2 pieces bay-leaves
Seasonings
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Garnish
- 1 pieces lemon, cut into wedges
Chef Tips
expert advice•The quality of your rice matters tremendously - use authentic Spanish bomba or calasparra rice, which absorbs three times its volume in liquid without becoming mushy.
•If rabbit is difficult to find, you can substitute with additional chicken thighs, though traditional Valencian cooks would insist on the rabbit.
•The saffron should be real Spanish saffron threads, not powder, for authentic flavor and color.
•Toast the saffron threads lightly in a dry pan before adding to release their full aroma.
•For the socarrat, resist the urge to stir once the rice is added - this is crucial.
•You should hear a gentle crackling sound when the socarrat forms.
•If you smell burning rather than toasting, reduce the heat immediately.
•A proper paella pan is wide and shallow to maximize the socarrat surface area, but a large skillet can work in a pinch.
•Room temperature broth integrates better than cold.
•Some cooks add a sprig of fresh rosemary during cooking for extra aromatics.
•Paella is best served immediately and traditionally eaten with wooden spoons directly from the pan.
