Paella valenciana
The original paella from Valencia, with chicken, rabbit, green beans and saffron, and a crispy socarrat at the bottom.
- 70 min20 prep · 50 cook
- HardDifficulty
- 900 kcalper serving
Ingredients
- Bomba rice400 g
- Chicken, in pieces600 g
- Rabbit, in pieces400 g
- Flat green beans200 g
- Butter beans (garrofó)150 g
- Ripe tomato, grated1
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil100 ml
- Water1.2 l
- rosemary1 sprig
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oil in the paella pan. Brown the chicken and rabbit with a little salt, turning them, until golden all over.
- 2
Add the green beans and butter beans and fry them with the meat.
- 3
Push everything to the sides, fry the tomato in the centre, then stir in the paprika for a few seconds.
- 4
Pour in the water and the saffron and simmer to make a tasty broth. Taste and adjust the salt.
- 5
Spread the rice evenly over the pan. Do not stir again: cook 10 minutes on high heat, then 8 on low.
- 6
Turn off the heat, lay the rosemary on top, cover with a cloth and let it rest before serving.
Tips and questions
- How do I get the socarrat?
- Once the rice is almost done and the liquid has gone, turn the heat up for 1–2 minutes until you hear it crackle and smell toasting. Stop before it smells burnt.
- Can I make it without rabbit?
- Yes: use all chicken (about 1 kg), browned well so the broth still has flavour. It will be milder but still very good.
- Should I stir the rice?
- No. Spread it evenly once, then leave it alone; stirring releases starch and makes it creamy instead of loose and dry.
Enjoy your meal!
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