Authentic Paella Valenciana

Name: Authentic Paella Valenciana
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 500 grams chicken, cut into pieces (bone-in, skin-on); 500 grams rabbit, cut into pieces; 200 grams green beans (trimmed); 100 grams tomatoes (grated); 1 teaspoon sweet paprika; 1 pinch saffron threads (soaked in 2 tbsp warm water); 1 litre chicken broth (hot); 300 grams Bomba rice; 1 teaspoon salt (to taste)

90 min 6 servings Medium

All Recipes

Experience the iconic taste of Spain with this authentic Paella Valenciana, rich with traditional ingredients and vibrant flavours.

Prep

30 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Paella Valenciana is a traditional Spanish dish that hails from the region of Valencia. Known for its vibrant flavour profile, this dish is a celebration of local ingredients ranging from chicken and rabbit to fresh vegetables and aromatic saffron. This version of the recipe stays true to its roots, ensuring that each bite transports you to the sunny fields of Spain. Crafting an authentic Paella Valenciana requires attention to detail and patience, but the reward is a rich tapestry of flavours that dance on your palate. Ideal for those who love exploring traditional cuisines, this recipe is perfect for family gatherings or a culinary adventure at home.

Instructions

Prepare the pan

Heat the olive oil in a 40 cm (16 inch) paella pan over medium heat until shimmering.

Pro tip: A wide, shallow pan allows for even cooking and the formation of socarrat.

Cook the meats

Add the chicken and rabbit pieces to the pan. Cook until browned on all sides, about 10-15 minutes.

Pro tip: Ensure the meat is browned for a deep, rich flavour.

Add the vegetables

Stir in the green beans and cook for about 5 minutes until they start to soften.

Pro tip: Fresh green beans maintain a slight crunch which adds texture to the dish.

Incorporate the tomatoes

Add the grated tomatoes and sweet paprika. Cook for 3-4 minutes until the tomatoes reduce slightly.

Pro tip: Grated tomatoes dissolve into the dish more smoothly than chopped.

Add saffron and broth

Stir in the saffron and its soaking water, then pour in the hot chicken broth. Bring to a boil.

Pro tip: Saffron is crucial for authentic flavour and colour.

Cook the rice

Add the Bomba rice, spreading it evenly without stirring. Reduce the heat to a simmer and cook for 20 minutes.

Pro tip: Do not stir the rice once added to ensure a crispy socarrat forms on the bottom.

Final touches

After 20 minutes, increase the heat for 1-2 minutes to crisp the bottom. Let rest for a few minutes before serving.

Pro tip: Listen for a gentle crackling sound to form the perfect socarrat.

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Tips & Tricks

Use a wide, shallow pan to ensure even cooking.
Resist stirring the rice once the broth is added to achieve the perfect socarrat.
Choose quality saffron for the best flavour and colour.

Frequently Asked Questions

What makes paella Valenciana authentic?

Authentic paella Valenciana includes ingredients like chicken, rabbit, green beans, and saffron, cooked in a wide pan to develop socarrat.

How many calories are in a serving of paella Valenciana?

A serving of paella Valenciana contains approximately 670 calories.

Can I make paella Valenciana without rabbit?

Yes, you can substitute rabbit with more chicken, though traditional paella Valenciana includes rabbit.

What type of rice is best for paella Valenciana?

Bomba rice is the best choice for paella Valenciana as it absorbs the liquid well without becoming mushy.

How long does it take to cook paella Valenciana?

Paella Valenciana takes about 90 minutes total, including preparation and cooking time.

Serving Suggestions

Paella Valenciana is best served straight from the pan, allowing each guest to experience the crispy socarrat and the tender rice. Pair it with a light Spanish red wine or a crisp white for a complete meal. This dish can be made ahead up to the point of adding the broth, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain its texture.