Paella Valenciana is the original version of Spain’s most famous rice dish, originating from the region of Valencia. Traditionally made with chicken, rabbit, green beans, and saffron, it captures the rustic flavors of the Spanish countryside. The prized element is the
socarrat
—the slightly crispy, caramelized rice layer at the bottom of the pan.
Ingredients (Serves 4–6)
2 cups short-grain rice (such as Bomba or Arborio)
300 g chicken thighs, cut into chunks
300 g rabbit (optional but traditional), cut into pieces
3 tablespoons olive oil
1 large tomato, grated
1 teaspoon smoked paprika
A pinch of saffron threads (soaked in 2 tablespoons warm water)
4 cups chicken stock (warm)
1 cup green beans, trimmed
½ cup lima beans (optional)
Salt and black pepper to taste
Lemon wedges, for serving
Instructions
Heat olive oil in a wide, shallow paella pan over medium-high heat. Season the chicken and rabbit with salt and pepper, then brown them thoroughly in the pan until golden on all sides. Add the green beans and sauté briefly before stirring in the grated tomato and smoked paprika, cooking until the mixture thickens slightly. Pour in the warm stock and saffron (with its soaking liquid), stirring to combine and scraping up any browned bits from the bottom.
Bring the mixture to a gentle boil, then evenly scatter the rice across the pan. From this point on, avoid stirring to allow the rice to cook evenly and develop the coveted
socarrat
. Reduce heat to medium-low and simmer uncovered for about 18–20 minutes, until the rice absorbs the liquid. Increase the heat slightly for the final minute to form the crispy bottom layer. Remove from heat, cover loosely with foil, and let rest for 5–10 minutes before serving with lemon wedges.
Tips for Authentic Flavor
Use real saffron for its signature aroma and color—there’s no true substitute.
Never stir the rice once it has been distributed in the pan.
Cook in a wide, shallow pan to ensure even rice cooking.
Listen for a gentle crackling sound at the end—that signals the
socarrat
forming.
Serve straight from the pan for a traditional Spanish presentation.