Spanish

Paella Valenciana

Name: Paella Valenciana
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Bomba or Calasparra rice; 500g chicken thighs, chopped into bite-sized pieces; 300g rabbit, chopped; 1 pinch premium saffron threads; 200g flat green beans (bajoqueta), trimmed; 100g large white lima beans (garrofón), soaked; 1 ripe tomato, grated; 1 tsp sweet smoked paprika; 4 tbsp extra virgin olive oil; 1.5 liters simmering chicken broth

Spain's iconic saffron-scented rice, slow-cooked with chicken, rabbit, and sweet snap peas until a golden crust forms on the bottom.

60 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Sear the Meats: Heat olive oil in a 15-inch paella pan over medium-high heat. Add chicken and rabbit, seasoning generously with salt. Sear for 10-12 minutes until deeply golden brown and crisp.

2
Cook the Vegetables: Push the meat to the outer edges of the pan. Add the green beans and lima beans to the center, sautéing for 5 minutes until slightly blistered. Add grated tomato and cook until its liquid evaporates.
3
Toast Spices and Rice: Sprinkle in the smoked paprika, stirring constantly for 15 seconds to prevent burning. Pour the rice in a line across the diameter of the pan, then fold it into the oil, meats, and vegetables to toast for 2 minutes.
4
Add Broth and Saffron: Carefully pour in the hot broth and crumble the saffron threads evenly over the surface. Gently shake the pan by the handles to level the rice. Do not stir after this step.
5
Simmer and Form Socarrat: Boil vigorously for 8-10 minutes. Reduce heat to low and simmer for another 8-10 minutes until the liquid is mostly absorbed and small craters form on the surface. Increase heat to medium-high for 1-2 minutes until you hear a crackling sound, forming the crispy bottom crust (socarrat).
6
Rest: Remove from heat, cover with a clean cloth, and rest for 5 minutes before serving.

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