Total Time: 1 hour 30 minutes | Prep: 30 minutes | Cook: 1 hour | Serves: 6-8
Master Spain‘s National Dish: Traditional Paella Valenciana Recipe! This iconic dish, born in the rice fields around Valencia, celebrates the region’s ingredients: rabbit, chicken, snails, and local vegetables. While many variations exist, this recipe stays true to the authentic Valencian version that earned this dish its protected cultural status.
Why This Recipe Works
The secret to perfect paella valenciana lies in developing socarrat (crispy bottom layer) and using the right rice. We’ll create complex flavors while achieving that perfect balance between tender rice and crispy base that defines great paella.
Ingredients
For the Base:
- 2 cups Bomba or Calasparra rice
- 1 rabbit, cut into pieces
- 1 chicken, cut into pieces
- 1 cup lima beans (garrofón)
- 1 cup green beans (ferradura)
- 1 cup artichoke hearts (in season)
- 12 snails (optional)
- 8 sprigs rosemary
- 4-5 cups chicken stock
- Pinch of saffron threads
- 6 tablespoons olive oil
For the Sofrito:
- 2 tomatoes, grated
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt to taste
Optional Garnish:
- Lemon wedges
- Fresh rosemary sprigs
Step-by-Step Instructions
- Prepare Stock
Warm stock with saffron, let steep. - Brown Meat
Season and brown rabbit and chicken pieces in paella pan. - Make Sofrito
Add garlic, tomatoes, paprika. Cook until darkened. - Cook Rice
Add rice, coat in oil. Pour in saffron stock, add vegetables. Do not stir after this point. - Develop Socarrat
Cook uncovered for 18-20 minutes until rice is tender and bottom is crispy.
Pro Tips
- Use a proper paella pan
- Never stir after adding rice
- Listen for crackling sound for socarrat
- Let rest 5-10 minutes before serving
- Cook over open fire for authentic flavor
Storage
Best served immediately. Not suitable for storage.
