Spanish
Paella Valenciana
This traditional Valencian paella is cooked in a wide shallow pan with chicken, rabbit, flat green beans, garrofó, saffron, and short-grain rice. The rice absorbs the broth without stirring, finishing with a dry, golden surface and a little socarrat on the bottom.
Watch it madePaellas y Cocina Valenciana · 12:45
Ingredients
- Bomba or Senia rice200g
- Bone-in chicken, cut into small pieces200g
- Bone-in rabbit, cut into small pieces200g
- Flat green beans, cut into 4 cm pieces120g
- Garrofó beans, fresh or frozen80g
- Ripe tomato, grated1 small
- Extra virgin olive oil3 tbsp
- Sweet Spanish paprika1/2 tsp
- Saffron threads1 generous pinch
- Fresh rosemary sprig1 small
- Water650ml
- Fine sea saltto taste
- Cooked vaqueta snails, optional8
Method
- Place a 30 to 34 cm paella pan over medium heat and add the olive oil, making sure the pan sits level.
- Season the chicken and rabbit with salt, then brown them thoroughly in the oil for 10 to 12 minutes until deeply golden on all sides.
- Add the flat green beans and garrofó, and fry for 3 to 4 minutes until lightly blistered.
- Push the meat and vegetables to the edges, add the grated tomato to the center, and cook until the tomato reduces and the oil separates.
- Stir in the sweet paprika for a few seconds, then immediately add the water to prevent it from burning.
- Add the saffron, rosemary, and optional snails, then simmer uncovered for 15 to 18 minutes to build the broth.
- Taste the broth and adjust the salt so it is slightly more seasoned than you would like the finished rice.
- Remove the rosemary sprig, sprinkle the rice evenly across the pan, and gently distribute it with a spoon only once.
- Cook over high heat for 8 minutes without stirring.
- Reduce the heat to medium-low and cook for 10 to 12 minutes more, until the rice is just tender and the liquid has been absorbed.
- Increase the heat for the final 30 to 60 seconds if you want to form a light socarrat, listening for a gentle crackle but avoiding burning.
- Remove the pan from the heat, cover loosely with a clean towel, and rest for 5 minutes before serving directly from the paella pan.
Common questions
Can I substitute bomba rice or senia rice in Paella Valenciana?
Yes, but use another short-grain rice with good absorption, like Calasparra. Avoid arborio or long-grain rice: they give a creamier or drier result and won’t develop the proper paella texture as well.
When should I add the rice, and how do I know the broth is ready?
Add the rice after the broth has simmered 15 to 18 minutes and tastes slightly over-seasoned. The broth should be flavorful, with the meat tendering but not falling apart, before you sprinkle the rice evenly across the pan.
What are the most common mistakes when making Paella Valenciana?
Using a pan that isn’t level, stirring after adding rice, burning the paprika, or adding too much liquid are the big ones. Also avoid overcrowding the pan; paella needs a shallow layer for even cooking and a good socarrat.
How should I store and reheat leftover paella?
Cool it quickly, refrigerate in a shallow container, and eat within 2 to 3 days. Reheat gently in a skillet with a splash of water or broth, covered, so the rice loosens without drying out.
What should I serve with Paella Valenciana?
Serve it simply: lemon wedges, a crisp green salad, and perhaps chilled white wine or a light rosé. Avoid heavy side dishes, since the paella is meant to be the center of the meal.