Paella Valenciana (Valencian Paella)
Why this recipe works
- Deep savoury base: Browning the chicken and rabbit first leaves flavour in the pan, which is then worked into the tomato, garlic, paprika and saffron.
- Classic shallow-pan method: Spreading the rice in an even layer helps it cook by absorption rather than steaming, giving distinct grains and a balanced texture.
- Light socarrat: A brief increase in heat at the end encourages the prized toasted crust on the base without drying out the rice.
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Authenticity notes
- Valencian style: This version follows the recognisable Valencian pattern of meat, green beans, saffron, paprika and short-grain rice rather than a seafood-led paella.
- Cooked wide and shallow: The pan shape matters: a thin layer of rice cooks more evenly and gives the base enough contact with heat to develop socarrat.
Ingredient notes
- Use bomba rice if possible: Bomba rice is well suited to paella because it absorbs flavourful liquid while holding its shape better than many standard short-grain rices.
- Protect the paprika: Sweet paprika adds warmth and colour, but it can turn bitter if scorched; stir it in briefly before adding liquid.
- Bloom the saffron in hot stock: Adding crushed saffron to hot stock helps draw out its colour and aroma before it meets the rice.
Timing notes
- Most of the time is hands-on cooking: Although the total time is around 90 minutes, the key work is in browning, building the sofrito and managing the rice as it absorbs the stock.
- Rest before serving: A short rest after cooking lets the rice settle and finish absorbing moisture without further stirring.
- Best served from the pan: Paella is at its best soon after resting, while the rice is still distinct and the toasted base has not softened.
Common mistakes
- Stirring after the rice goes in: Once the rice is spread into the pan, leave it undisturbed so the grains cook evenly and the base can form properly.
- Using too deep a rice layer: If the rice is piled too high, it steams rather than absorbs and toasts, making the texture heavier and less even.
- Pushing the socarrat too far: Listen for a gentle crackle and smell for toasted rice; a harsh burnt smell means the base has gone beyond a light crust.
Equipment you'll need
Ingredients
Instructions
- Set a paella pan over medium-high heat and add the olive oil. Season the chicken thighs and rabbit legs all over with the fine sea salt.
- Brown the chicken and rabbit in the hot oil, turning occasionally, for 12 to 15 minutes until deeply golden. Push the meat towards the edge of the pan to leave a clear space in the centre.
- Add the green beans to the centre and sauté for 3 to 4 minutes until glossy and lightly blistered. Add the garlic and cook for 30 to 60 seconds until fragrant.
- Grate the tomato and stir it into the centre of the pan, scraping up any browned bits. Cook for 4 to 6 minutes until the tomato reduces to a thick, brick-red sofrito, then stir in the sweet paprika for 10 seconds so it does not burn.
- Crush the saffron threads between your fingers and stir them into the hot chicken stock. Pour the stock into the pan and bring to a lively simmer, then simmer for 10 minutes to meld the flavours.
- Stir in the bomba rice and spread it into an even layer; from this point, do not stir again. Simmer briskly for 8 minutes, rotating the pan occasionally for even heat.
- Reduce to a gentle simmer and cook for 10 to 12 minutes until the rice is tender with a slight bite and the liquid is nearly absorbed. If the pan looks dry before the rice is ready, add a small splash of hot stock around the edges.
- Increase the heat to medium-high for 1 to 2 minutes to encourage a light crust on the base; you should hear a faint crackle and smell toasted rice. Remove from the heat, cover loosely, and rest for 5 minutes.
- Cut the lemon into wedges. Serve the paella straight from the pan with lemon to squeeze over at the table.
Recipe notes
Tips
- Use a wide paella pan so the rice sits in a thin layer; if it is piled too deep, it steams rather than cooks evenly.
- Keep the stock hot so the simmer does not drop when you add it, which helps the rice cook consistently.
- If serving pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken and rabbit are cooked until piping hot throughout.
Substitutions
- Replace Chicken stock with vegetable broth for a lighter flavour.
- Replace Sweet paprika with smoked paprika for a deeper, smokier finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat in a wide frying pan with a splash of water over medium heat until piping hot, or warm in a 180°C (355°F) oven until hot throughout; avoid microwaving if you want to keep the rice texture.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (30min active)
- Difficulty: Advanced
- Cuisine: Spanish
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