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Paella Valenciana

Authentic Valencian paella with saffron rice, chicken, rabbit, and beans, finished with a crispy socarrat bottom.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 2 cups bomba rice ​
  • 4 cups chicken broth kept hot
  • 1 teaspoon saffron threads ​
  • 1/4 cup extra-virgin olive oil ​
  • 1 lb chicken thighs cut into pieces
  • 1/2 lb rabbit cut into pieces
  • 1/2 lb flat green beans trimmed and halved
  • 1 cup lima beans ​
  • 1 ​ large tomato grated
  • 1 teaspoon sweet smoked paprika ​
  • 1 teaspoon kosher salt plus more to taste
  • 1 sprig fresh rosemary ​
  • ​ ​ Lemon wedges for serving

Equipment

  • ​ Paella pan ​

Method
 

  1. Prep the ingredients: cut the chicken and rabbit into bite sized pieces, trim and halve the green beans, grate the tomato, and steep the saffron threads in a little warm water.
  2. Heat the chicken broth in a saucepan until steaming. Stir in the saffron threads and keep warm over low heat.
  3. Heat the olive oil in a 15 inch paella pan over medium high heat. Season the chicken and rabbit with salt and cook until deeply browned, 8 to 10 minutes. Remove and set aside.
  4. Add the green beans and lima beans to the pan and cook for 4 minutes. Stir in the grated tomato and paprika and cook for 2 minutes until the tomato darkens into a sofrito.
  5. Return the meats to the pan. Add the rice and stir to coat every grain. Pour in the hot saffron broth and bring to a boil. Do not stir from this point on.
  6. Reduce the heat to medium low and simmer for 18 to 20 minutes, rotating the pan now and then, until the rice is tender and the liquid is absorbed. Lay the rosemary on top for the last 5 minutes.
  7. Remove from the heat, cover with a clean kitchen towel, and rest for 5 to 10 minutes.
  8. Serve straight from the pan with lemon wedges.

Notes

For the best socarrat, resist the urge to stir the rice after adding the stock. The crispy bottom layer is the most prized part.
If you do not have a paella pan, use the widest, shallowest skillet you own. Leftover paella keeps in the fridge for 3 days. Reheat gently with a splash of stock.