Paella Valenciana
Bomba rice cooked flat in a wide pan with chicken, rabbit, beans and saffron, finished with a crisp socarrat.
Origin & history
Paella originates in the rice fields around Valencia's Albufera lagoon, where field workers cooked rice over an open fire with what the land provided: rabbit, chicken, snails and beans. Tomatoes, peppers and seafood arrived later and belong to other regional variants. Valencians are particular — the authentic paella valenciana contains no chorizo and no onion.
Ingredients
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The method
Step by step
- 01
Brown the meat
10 minIn a wide paella pan, brown the chicken and rabbit in olive oil over medium heat for 10 minutes, pushing them to the rim.
- 02
Fry the beans
7 minAdd the green beans and butter beans and fry for 5 minutes, then add the grated tomato and paprika and cook until dark and jammy.
The sofrito should be almost caramelised — this is the flavour base.
- 03
Add stock and saffron
10 minPour in the hot stock, add saffron and rosemary and simmer for 10 minutes so the broth takes on the meat flavour.
- 04
Add the rice
10 minRain the rice evenly across the pan, stir once to distribute, then never stir again. Cook for 10 minutes over medium-high heat.
Stirring releases starch and makes the rice creamy instead of separate.
- 05
Lower and finish
10 minReduce heat to low and cook 8 more minutes until the liquid is absorbed. Raise the heat for 60–90 seconds to form the socarrat — listen for a faint crackle.
- 06
Rest
5 minRemove from the heat, cover with a cloth and rest 5 minutes before serving straight from the pan.
Chef tips
- — Use a pan wide enough for a thin layer of rice — no deeper than 1.5 cm.
- — Measure stock precisely: 2.5–3 parts liquid to 1 part rice.
Common mistakes
- — Stirring the rice.
- — Crowding the pan so the rice steams instead of toasting.
Substitutions
- Rabbit → Extra chicken or pork ribsTraditional purists object, but it works.
- Bomba rice → Arborio or CalasparraBomba absorbs most liquid.
Storage & serving
Best eaten immediately. Refrigerate leftovers within 2 hours and reheat in a covered pan.
Serve with a squeeze of lemon and a simple tomato salad.
Food safety
Cook chicken and rabbit through to 75°C. Cool rice quickly — never leave it at room temperature.
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