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Paella Valenciana

Irresistible Spanish Paella Valenciano: Soul-Warming Spanish Classic!

A traditional Valencian rice dish bursting with rich saffron flavor and hearty proteins. This iconic Spanish classic combines tender chicken, rabbit, and vibrant vegetables. Cooked in a wide pan for that signature golden crust known as “socarrat.” Perfect for festive gatherings, Sunday family meals, or special occasions.
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Prep Time 20 minutes
Cook Time 41 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Spanish
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups Bomba or short-grain rice
  • 500 g chicken pieces
  • 300 g rabbit pieces
  • 1 cup green beans trimmed
  • 1/2 cup lima beans
  • 1 large tomato grated
  • 3 tablespoons olive oil
  • 4 cups chicken broth warm
  • 1/2 teaspoon saffron threads
  • 1 teaspoon sweet paprika
  • 2 cloves garlic minced
  • 1 sprig fresh rosemary
  • Salt to taste
  • Black pepper to taste
  • Lemon wedges for serving

Method
 

  1. Heat olive oil in a wide paella pan over medium heat.
  2. Brown chicken and rabbit pieces evenly and season with salt and pepper.
  3. Add green beans and lima beans and sauté for 5 minutes.
  4. Stir in garlic, grated tomato, and paprika and cook until slightly thickened.
  5. Pour in warm broth and add saffron threads, then bring to a gentle boil.
  6. Add rice evenly across the pan without stirring afterward.
  7. Simmer uncovered for 20–25 minutes until liquid is absorbed.
  8. Increase heat briefly to form the crispy socarrat at the bottom.
  9. Remove from heat, add rosemary, and let rest for 5 minutes.
  10. Serve with fresh lemon wedges.

Notes

--------------------- Recipe Notes ---------------------
Do not stir the rice once added to achieve authentic texture.
Use authentic Bomba rice for best absorption and flavor.
Allow the paella to rest before serving to enhance flavor.
Cook outdoors over an open flame for traditional smoky depth.
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