Paella Valenciana

Nutrition · per serving

Steps

1. 1

   Warm the stock in a saucepan until steaming but not boiling. Crush the saffron lightly between your fingers, combine it with the hot water, and let it steep. Keeping the stock hot helps the rice cook evenly once it goes into the pan.

   800 ml chicken stock or light rabbit/chicken stock0.2 g saffron threads30 ml hot water
2. 2

   Season the chicken and rabbit all over with the salt. Set a 34-36 cm paella pan over medium-high heat and add the olive oil. When the oil shimmers, brown the chicken and rabbit thoroughly for 10-12 minutes, turning several times so the surfaces become deep golden brown; this caramelisation is essential for an authentic, rich-tasting paella.

   250 g bone-in chicken thigh, cut into 4 pieces250 g rabbit, on the bone, cut into small serving pieces6 g fine sea salt45 ml olive oil
3. 3

   Push the meat toward the outer edge of the pan where the heat is slightly lower. Add the flat green beans to the center and sauté for 2-3 minutes until bright green with a few blistered spots. Stir in the garrofó and cook 1 minute more.

   120 g flat green beans, trimmed and cut into 4 cm lengths100 g garrofó or large butter beans, cooked and drained
4. 4

   Add the grated tomato to the center of the pan and cook, stirring, until it darkens slightly and most of its moisture evaporates, about 2 minutes. Sprinkle in the sweet paprika and stir for 10 seconds only so it blooms in the oil without scorching, which would make it bitter.

   120 g ripe tomato, grated4 g sweet paprika
5. 5

   Pour in the hot stock and the saffron infusion, scraping the bottom of the pan to release any browned bits. Bring to a lively boil and cook for 5 minutes to meld the flavours. Taste the liquid; it should be slightly saltier than you want the finished rice, since the rice will absorb the seasoning.

   800 ml chicken stock or light rabbit/chicken stock0.2 g saffron threads30 ml hot water
6. 6

   Add the bomba rice, distributing it evenly across the pan in a flat layer. Do not stir once the rice is spread out. Shake the pan gently to level it if needed. Boil over medium-high heat for 8 minutes, rotating the pan occasionally for even cooking if your burner heats unevenly.

   180 g bomba rice
7. 7

   Lower the heat to medium-low, tuck in the rosemary sprig, and continue cooking for 8-10 minutes more, still without stirring, until the rice is just tender and most of the liquid has been absorbed. In the final 1-2 minutes, raise the heat briefly if needed to encourage a light socarrat; you should hear a gentle crackling and smell toasted rice, not burning.

   1 small rosemary sprig
8. 8

   Remove the pan from the heat, discard the rosemary, and rest the paella uncovered for 5 minutes so the grains finish setting. Serve directly from the pan with lemon wedges on the side.

   1 small rosemary sprig2 wedges lemon wedges

Origin & History

Paella Valenciana originated in the countryside around Valencia, where farmers cooked rice in a broad pan over open fire using local ingredients such as rabbit, chicken, flat beans, garrofó, and saffron. It is considered one of the most traditional forms of paella and reflects the agricultural landscape and rural cooking customs of the region.