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Paella valenciana is the authentic original paella from the Huerta of Valencia - a dish that has become Spain's most internationally recognized culinary icon yet is often misunderstood outside its homeland. The authentic version contains only chicken, rabbit, flat green beans (bajoqueta), large white garrofó beans, and bomba rice cooked in chicken broth infused with saffron and sweet paprika, with a sprig of rosemary added near the end. Crucially, the rice must never be stirred after it is added to the pan, and the final goal is the socarrat - the golden, slightly caramelized crust of rice that forms at the base of the wide, shallow paella pan over the open fire. The paella pan's large surface area allows the thin layer of rice to cook evenly and the broth to reduce precisely, making the pan itself as important as any ingredient.
Prep
20 min
Cook
45 min
Total
65 min
Servings
4 srv
Difficulty
Hard
Calories
490 kcal
For 4 serving(s)
Per serving
Heat the olive oil in a large paella pan over high heat. Season the chicken and rabbit pieces and brown on all sides until deeply golden. Push to the edges.
Add the flat green beans and garrofó beans to the center. Cook for 3-4 minutes. Add the grated tomato and sweet paprika to the center and cook, stirring, for 2 minutes to make the sofrito.
Pour in all the chicken broth and bring to a vigorous boil. Add the saffron and salt. Allow to boil for 5 minutes.
Sprinkle the bomba rice evenly over the entire pan in a thin, even layer. Do not stir at any point from here. Lay the rosemary sprig on top.
Cook over medium-high heat for 17-18 minutes until the broth has been completely absorbed and the rice is just cooked through. In the last 2 minutes, increase heat to high to develop the socarrat.
Remove from heat and cover loosely with foil. Rest for 5 minutes before serving directly from the pan.
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