Paella Valenciana

Classic Spanish rice dish with chicken, rabbit, vegetables, and saffron.

Ingredients (Serves 4–6)

• 400 g paella rice (Bomba or Calasparra)

• 600 g chicken, cut into pieces

• 400 g rabbit, cut into pieces

• 200 g green beans (flat beans), trimmed

• 100 g garrofó beans or large white beans

• 2 ripe tomatoes, grated

• 3 tbsp extra virgin olive oil

• 1 tsp sweet paprika

• 1/2 tsp saffron threads

• 1.5–2 liters water or light chicken broth

• Salt, to taste

• Optional: rosemary sprig

Preparation

1. Brown the meat:

   • Heat olive oil in a wide paella pan over medium heat.

   • Brown chicken and rabbit until golden. Season with salt.

2. Add vegetables:

   • Add green beans and garrofó beans. Sauté briefly.

3. Make the sofrito:

   • Stir in grated tomatoes and cook until reduced.

   • Add paprika, stirring quickly to avoid burning.

4. Add liquid and seasoning:

   • Pour in water or broth. Add saffron and adjust salt.

   • Simmer for 20–30 minutes to build flavor.

5. Add rice:

   • Add rice evenly across the pan; do not stir afterward.

   • Cook over medium-high heat for 8–10 minutes, then reduce heat and cook another 8–10 minutes until rice is tender and liquid absorbed.

6. Rest:

   • Remove from heat and let paella rest 5 minutes.

   • Optional: add rosemary sprig during final minutes of cooking.

7. Serve:

   • Serve directly from the pan with lemon wedges if desired.

Serving Suggestions

• Serve as a main course for family-style dining.

• Pair with Spanish white wine, rosé, or light red wine.

Cooking Tips

• Never stir the rice after adding liquid to form the traditional socarrat (crispy bottom).

• Use authentic paella rice for proper absorption.

• Keep ingredients traditional—no seafood in Paella Valenciana.