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Paella Valenciana

The authentic Valencian classic — saffron-scented bomba rice with chicken, rabbit, and beans, cooked in a wide pan until the prized crispy socarrat forms underneath.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 2 cups Bomba or Calasparra rice ​
  • 4 cups chicken stock ​
  • ½ cup olive oil ​
  • 500 g chicken chopped
  • 500 g rabbit chopped
  • 200 g green beans judía verde
  • 200 g butter beans garrofó
  • 2 ​ ripe tomatoes grated
  • 2 ​ garlic cloves minced
  • 1 tsp smoked paprika ​
  • 1 pinch saffron threads soaked in warm water
  • 1 ​ sprig fresh rosemary ​
  • ​ ​ Salt to taste

Equipment

  • ​ Paella pan ​

Method
 

  1. ​
  2. Heat the Pan: Add olive oil to the paella pan and heat until shimmering.
  3. Cook the Meat: Brown the chicken and rabbit pieces until golden. Remove and set aside.
  4. Add Vegetables: Sauté the beans until slightly softened.
  5. Build the Sofrito: Add garlic, paprika, and grated tomato. Cook until a thick paste forms.
  6. Add Rice: Stir the rice into the sofrito, ensuring it is well coated with oil and spices.
  7. Pour in Stock: Add stock and saffron-infused water. Stir briefly.
  8. Simmer: Return the meats to the pan. Cook uncovered on medium heat for 15–20 minutes.
  9. Finish Cooking: Add rosemary. Reduce heat and allow rice to cook through, forming the prized socarrat — a crispy layer at the bottom.
  10. Rest and Serve: Let the paella rest for 5 minutes before serving.