Paella Valenciana
This traditional Paella Valenciana features tender chicken and rabbit cooked with rice, saffron, and fresh vegetables. It's a flavorful and aromatic dish, perfect for sharing with family and friends. The distinct socarrat, a crispy bottom layer of rice, is highly prized.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 350 gchicken thigh, bone-in, skin-on, cut into 2-inch (5.1 cm) pieces
- 300 grabbit meat, cut into 2-inch (5.1 cm) pieces
- 60 mlolive oil
- 200 gRunner Beans, trimmed and halved
- 100 ggarrofón bean, fresh or frozen
- 1 pcstomato, grated
- 1 tsppaprika, sweet
- 0.5 tspsaffron thread, crushed
- 300 gpaella rice, such as Bomba or Calasparra
- 960 mlchicken broth, hot
- 1 pcsrosemary sprig, fresh
- 1 tspsalt
garnish
- 4 pcslemon wedge(optional)
Equipment
grater · foil · large spoon · paella pan · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a 36-40 cm paella pan over medium-high heat.
About 2 min
Cook’s note: Ensure the oil is shimmering before adding the meat for a good sear.
- 2
Add the chicken and rabbit pieces to the hot oil and brown them thoroughly on all sides, about 8-10 minutes.
About 10 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary to achieve a good sear.
- 3
Push the meat to the sides of the pan and add the runner beans and garrofón beans to the center.
- 4
Sauté the beans for about 5 minutes until slightly tender-crisp.
About 5 min
- 5
Create a space in the center again and add the grated tomato.
- 6
Cook the tomato, stirring constantly, until it darkens and thickens, about 3-4 minutes.
About 4 min
- 7
Stir in the paprika and crushed saffron threads, cooking for just 30 seconds to release their aroma.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can turn bitter quickly.
- 8
Mix all the ingredients in the pan together.
About 1 min
- 9
Pour in the hot chicken broth and add the salt.
About 1 min
Cook’s note: Using hot broth helps maintain the pan's temperature and ensures even cooking.
- 10
Bring the liquid to a rolling boil and cook for 10 minutes to develop the flavors.
About 10 min
Cook’s note: This step is crucial for creating a rich base for the rice.
- 11
Distribute the paella rice evenly across the pan, spreading it with a spoon, but do not stir it after this point.
About 1 min
Cook’s note: Stirring the rice can release starches and prevent the desired 'socarrat' (crispy bottom layer).
- 12
Tuck the fresh rosemary sprig into the rice.
- 13
Reduce the heat to medium-low and simmer gently for 15-18 minutes, or until most of the liquid has been absorbed and the rice is al dente.
About 18 min
Cook’s note: If the rice is cooking too quickly, reduce the heat further. If it's drying out too fast, add a little more hot broth.
- 14
Increase the heat to medium-high for the last 2-3 minutes to create the socarrat, listening for a crackling sound and smelling a toasted aroma.
About 3 min
Cook’s note: Keep a close eye on it to prevent burning. You may need to move the pan around for even browning.
- 15
Remove the paella from the heat and cover loosely with foil or a clean kitchen towel.
- 16
Let it rest for 5 minutes before serving.
About 5 min
Cook’s note: This allows the rice to finish cooking and the flavors to meld.
- 17
Serve directly from the pan, garnished with lemon wedges if desired.
Keep it good
Store any leftover paella in an airtight container in the refrigerator.
Reheat gently in a pan over low heat with a splash of broth or water, or in the microwave until warmed through.
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