Traditional saffron rice with rabbit, beans, and green peppers from Valencia
Paella Valenciana is the original paella from the Valencia region, featuring saffron-infused short-grain rice combined with rabbit, green beans, and lima beans. This iconic dish is cooked in a wide, shallow pan and represents the heart of Valencian cuisine.
Serves 4
Heat chicken broth in a pot and add saffron threads. Let steep for 10 minutes to infuse color and flavor.
Heat olive oil in a paella pan over medium-high heat. Brown the diced rabbit meat for 5 minutes until golden.
Add green beans and lima beans to the pan. Stir in the short-grain rice and cook for 2 minutes until lightly toasted.
Pour the saffron broth into the pan. Do not stir. Allow to simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Never stir paella once the broth is added—this creates the desired socarrat (crispy bottom layer)
Use bone broth for deeper flavor
Let the paella rest for 5 minutes after cooking before serving
Use chicken instead of rabbit for a milder flavor
Add artichoke hearts for extra vegetables
Include seafood like clams and shrimp for a mixed paella
Best served fresh. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of broth.
Paella Valenciana originated in the 18th century in the Valencia region. It was traditionally prepared by farmers and farm workers using available ingredients from their land and locally hunted rabbit.
Saffron is expensive threads from the crocus flower. For substitution, use turmeric for color and a bit of smoked paprika for depth, though the flavor won't be identical.
Stirring prevents the formation of socarrat, the prized crispy caramelized layer on the bottom of the pan that gives paella its signature texture.
Per serving · 4 servings total
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