Paella Valenciana

Prep time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour 05 minutes

Servings: 6 servings

Country of Origin: Spain

Description

The authentic original Spanish rice dish from Valencia made with short-grain rice, chicken, rabbit, green flat beans, butter beans, and saffron.

Presentation & How It's Eaten

Served directly in the wide shallow paella pan family-style, eaten with wooden spoons starting from outside edges inward.

Ingredients

• 2 cups Bomba or Calasparra short-grain rice

• 1 lb chicken thighs, cut into small bone-in pieces

• 1/2 lb rabbit (or pork), cut into small pieces

• 1/2 tsp saffron threads, crushed

• 1/2 lb flat green beans (judías verdes), trimmed

• 1/2 cup cooked butter beans (garrofón)

• 1 medium tomato, grated

• 5 cups warm chicken broth

• 4 tbsp extra virgin olive oil

• 1 tsp sweet Spanish paprika

• Rosemary sprig, salt

Step-by-Step Directions

1. Brown Meat: Heat olive oil in a 15-inch paella pan over medium-high heat. Season chicken and rabbit with salt; fry until deep golden brown on all sides (10–12 mins). Push meat to pan edges.

2. Sauté Veggies: Add flat green beans to pan center, cook 5 minutes. Stir in grated tomato and paprika for 1 minute.

3. Add Broth & Saffron: Pour in chicken broth, garrofón butter beans, and saffron threads. Bring to boil and cook 10 minutes.

4. Cook Rice: Add rice in a diagonal line across pan, then distribute evenly. Cook on high heat for 8 minutes, then reduce heat to low for 10 minutes without stirring.

5. Form Socarrat: Place a sprig of rosemary on top. Turn heat to high for 2 minutes to create a crispy caramelized bottom rice crust (socarrat). Rest 5 minutes before serving.

Optional

• Snails: Add 1/2 cup cleaned land snails (caracoles) during simmer step.

Cooking Tips

• Never Stir Rice: Do not stir rice after distributing it; stirring releases starch and prevents formation of the golden bottom crust (socarrat).

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~480 kcal

• Total Fat: 18g

• Saturated Fat: 4g

• Cholesterol: 75mg

• Sodium: 620mg

• Total Carbohydrates: 54g

• Dietary Fiber: 4g

• Sugars: 3g

• Protein: 26g