Spanish Cuisine

Paella Valenciana Recipe – Spanish Special

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Paella Valenciana Recipe – Spanish Special

Paella Valenciana is a traditional Spanish dish that hails from the region of Valencia. It’s a vibrant, one-pan meal made with a delicious combination of rice, saffron, vegetables, and a variety of proteins such as chicken, rabbit, and sometimes snails. This rustic dish showcases the rich culinary heritage of Spain and is often enjoyed during family gatherings and festive occasions. With its aromatic flavors, colorful ingredients, and satisfying taste, Paella Valenciana is a celebration in a pan. Let’s walk through how to make this authentic Spanish classic at home
  • Prep Time15 min
  • Cook Time40 min
  • Total Time55 min

For the Paella:

  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken drumsticks or thighs
  • 300g (10 oz) rabbit meat (optional, or substitute with more chicken)
  • 200g green beans (flat or Romano beans), trimmed and halved
  • 100g garrofón beans (or substitute with lima beans)
  • 2 medium tomatoes, grated or finely chopped
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon saffron threads (or 1/2 teaspoon turmeric as a substitute)
  • 4 cups chicken stock (preferably homemade or low-sodium)
  • 1 ½ cups short-grain rice (such as Bomba or Arborio)
  • Salt to taste
  • Sprigs of fresh rosemary (optional)
  • Lemon wedges for serving

Sear the Meat:

1

Heat olive oil in a wide, shallow paella pan over medium-high heat.

2

Add chicken and rabbit pieces. Season lightly with salt.

3

Sear the meat on all sides until nicely browned, about 10-12 minutes.

4

Move the meat to the edges of the pan to make space in the center.

Cook the Vegetables:

5

Add green beans and garrofón to the pan, sautéing for 4-5 minutes.
Stir in the tomatoes and paprika. 

6

Let the mixture cook until the tomatoes reduce and form a thick base, about 5 minutes.

Add the Liquid and Simmer:

7

Sprinkle in saffron threads and pour in the chicken stock.

8

Stir everything together and bring to a simmer.

9

Taste and season with salt as needed. Let it cook for 5 minutes to combine flavors.

Add the Rice:

10

Evenly sprinkle the rice over the entire pan. Do not stir after this point.

11

Let the paella simmer over medium heat for about 15-20 minutes, uncovered.

12

Rotate the pan occasionally to ensure even cooking. Add a bit more stock or water if needed.

Create the Socarrat:

13

Once the liquid is mostly absorbed and the rice is almost cooked, increase heat slightly for the last 2-3 minutes.

14

This forms the socarrat, the crispy bottom layer that’s a prized feature of authentic paella.

Rest and Serve:

15

Remove the pan from heat and cover loosely with foil or a clean towel. Let rest for 5-10 minutes.

16

Garnish with lemon wedges and rosemary sprigs if desired.

17

Serve warm and enjoy

Recipe Notes :

Protein Options : Traditional Paella Valenciana includes rabbit and sometimes snails. You can also substitute with only chicken if preferred.

Rice Choice : Use short-grain rice like Bomba or Arborio. Long-grain rice won’t absorb flavors properly.

Saffron Substitute : Saffron gives authentic flavor and color, but turmeric can be used for a budget-friendly option.

Don’t Stir : Once rice is added, avoid stirring. This helps form the traditional socarrat crust.

Serving Suggestion : Serve with lemon wedges and a crisp green salad or crusty bread on the side.

 

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