Authentic Valencian paella with rabbit, chicken, beans, and saffron rice — the original recipe.
Paella Valenciana is the original paella — born in Valencia's countryside, made with rabbit, chicken, lima beans, green beans, snails (traditionally), and bomba rice cooked in a wide pan over open fire. The crispy bottom layer (socarrat) is the most prized part. Saffron, paprika, and rosemary perfume the rice. Forget seafood paella — this rural classic is the real deal.
Serves 6
Heat olive oil in 38cm paella pan or wide skillet over medium-high heat.
Season meats with salt and pepper. Brown rabbit and chicken on all sides, 12 minutes. Push to edges of pan.
Add green beans and garrofó to center. Sauté 5 minutes.
Push everything aside. Add grated tomato to center, cook until liquid evaporates, 5 minutes.
Stir in paprika, saffron, and rosemary. Mix everything together.
Pour in hot stock. Season generously. Bring to vigorous boil.
Sprinkle rice evenly across pan. Don't stir again from this point. Boil hard 8 minutes.
Reduce heat to medium-low. Cook 12 more minutes until rice is just tender and most liquid is absorbed.
Increase heat to high for 2 minutes to create crispy bottom (socarrat). You should hear it crackle.
Cover with kitchen towel and rest 5 minutes. Serve with lemon wedges.
Don't stir rice once added — it ruins paella structure.
The socarrat is the trophy — listen for crackling, smell for almost-burning.
Paella de Marisco: seafood version with shrimp, mussels, calamari.
Paella Mixta: combination of meat and seafood (frowned upon by purists).
Best fresh. Refrigerate up to 2 days, reheat in oven.
Paella originated in Valencia in the 18th century as a peasant dish cooked over wood fires in rice paddies. It became Spain's most internationally famous dish.
Either you stirred the rice (don't!), used wrong rice (must be bomba/arborio), or too much liquid.
Per serving (450g / 15.9 oz) · 6 servings total
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