Paella Valenciana

Name: Paella Valenciana
Prep time: 10 min
Cook time: 35 min
Yield: 5 to 6 servings
Cuisine: Spanish Menu
Ingredients: Chicken — 700g; Rabbit — 500g; Flat Green Beans — 300g; Butter Beans — 200g; Runner Beans — 250g; Grated Tomato — 150g; Garlic — 3 cloves; Extra Virgin Olive Oil — 115ml; Saffron — 1 pinch; Sweet Red Pepper Pimenton — 2 tsp; Round Grain White Rice — 600g; Salt — To taste

This authentic Valencian paella is a rustic, storied dish featuring tender chicken and rabbit simmered with fresh seasonal beans in a fragrant, saffron-infused broth. Cooked to perfection with short-grain rice, this traditional recipe celebrates the essence of Spanish Mediterranean cooking, culminating in a beautiful 'socarrat'—a prized layer of toasted, flavourful rice at the bottom of the pan that adds a deep, distinctive finish to every serving.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 35 minutes

Servings: 5 to 6

Notes:

The protein can be customised; while chicken and rabbit are the traditional choices, pork rib is an excellent and common alternative that adds significant depth and savouriness to the finished dish.

Avoid adding cured meats like ham or chorizo, as they are not part of the traditional Valencian recipe and will drastically alter the authentic flavour profile of the meal.

If you cannot source fresh beans, frozen or dried varieties work well; ensure you soak dried beans in water for at least six hours prior to cooking to achieve the correct texture.

The ratio for success is three units of liquid to one unit of rice, ensuring that the grains have ample opportunity to absorb the stock while cooking until they are tender yet loose.

The 'socarrat'—the toasted bottom layer—is highly desired; increase the heat to high for the final 30 seconds of cooking, but remain vigilant to avoid burning the rice and spoiling the flavour.

Sear Meat
Heat extra virgin olive oil in the pan, add the chicken and rabbit pieces, and stir-fry until the meat is well-browned and caramelised, ensuring it is thoroughly cooked for maximum flavour.

Sauté Aromatics and Beans
Stir in the garlic and grated tomato, cooking for a few minutes before adding the assorted fresh beans, and continue to stir-fry briefly to combine.

Simmer Broth
Add the saffron strands and sweet red pepper pimenton, stirring quickly, then immediately pour in water, bringing the mixture to a boil and simmering for 10 minutes.

Cook Rice
Incorporate the rice, ensuring it is evenly distributed, and boil at high temperature for 8 minutes, followed by 8 minutes at low temperature to absorb the broth correctly.

Form Socarrat and Rest
Increase the heat to high for the final 30 seconds to form the toasted rice layer, then remove from the heat and let the paella cool for 5 minutes before serving.