🇪🇸 Spain · Food
Valencian Paella
By eatmundo · July 2, 2026
Experience the authentic heart of Spanish cuisine with our Valencian Paella, a masterpiece of textures and flavors. Each golden grain of bomba rice is infused with the aromatic essence of saffron, nestled amongst tender pieces of perfectly browned chicken and rabbit, crisp green beans, and creamy butter beans. A subtle hint of smoked paprika and fresh rosemary rounds out this vibrant symphony, culminating in the prized 'socarrat' – a caramelized, crispy bottom layer that is the hallmark of a truly exceptional paella. It's not just a dish; it's a celebration of Spanish heritage on your palate.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 4 tablespoons of extra virgin olive oil in a large paella pan over medium-high heat. Add 400g bone-in chicken pieces and 300g rabbit pieces, browning them on all sides for about 7-8 minutes. Remove the meat and set aside.
- 2
Add 1 chopped large onion and 3 cloves of minced garlic to the pan, sautéing for 5 minutes until translucent. Stir in 100g of chopped fresh green beans and 100g of butter beans (garrofó if possible), cooking for another 3 minutes.
- 3
Push vegetables to the side, add 2 ripe grated tomatoes and 1 teaspoon of sweet paprika to the center, cooking for 5 minutes until the tomato reduces and darkens. Return the meat to the pan.
- 4
Pour in 1 liter of hot chicken or rabbit broth. Add a generous pinch (about 0.2g) of saffron threads, previously steeped in a little warm broth, and a sprig of fresh rosemary. Bring to a boil, then add 300g of bomba rice, distributing it evenly. Do not stir the rice once added.
- 5
Reduce heat to medium-low and simmer gently for 18-20 minutes, allowing the liquid to be absorbed and the rice to cook through. During the last 5 minutes, increase heat slightly to form the "socarrat" – a crispy, caramelized layer at the bottom. Listen for a crackling sound.
- 6
Remove from heat, cover with a clean kitchen towel or foil, and let it rest for 5-10 minutes before serving. Garnish with lemon wedges if desired.
Frequently Asked Questions
What type of rice is ideal for an authentic Valencian Paella, and why is it important?+
For an authentic Valencian Paella, use short-grain rice varieties like Bomba or Calasparra. These types absorb liquid and flavor exceptionally well without becoming mushy, essential for the distinct texture of paella.
How can I successfully create the "socarrat," the desired crispy bottom layer, in my Valencian Paella?+
To achieve the socarrat, avoid stirring the paella after adding the rice and broth. Increase the heat slightly during the final few minutes of cooking, listening for a crackling sound as the bottom crisps without burning.
Which cuts of chicken and rabbit should I use for Valencian Paella, and what's a key step in preparing them?+
For chicken, use bone-in, skin-on thighs and drumsticks; for rabbit, use bone-in pieces. Thoroughly brown these meats in olive oil before adding other ingredients to build a foundational depth of flavor.
Is it acceptable to use water instead of broth, or omit saffron, when making Valencian Paella?+
For an authentic Valencian Paella, it is crucial to use a rich chicken or vegetable broth, as water will result in a significantly less flavorful dish. Saffron is indispensable for the characteristic color and unique aroma and should not be omitted.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
