Imagine a dish that captures the essence of Spanish cuisine in one single, spectacular pan - that's Paella a la Valenciana! This legendary recipe isn't just a meal; it's a vibrant celebration of tradition, flavor, and culinary artistry that has been perfected over centuries in the sun-drenched regions of Valencia. With its golden saffron-infused rice, tender meats, and the coveted crispy bottom known as "socarrat", this paella promises to transform your home kitchen into a Mediterranean paradise.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups Bomba rice
- 4 cups chicken broth
- 1/2 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup green beans
- 1/2 teaspoon saffron threads
- 1 teaspoon paprika
- 1 lb chicken, cut into pieces
- 1/2 lb rabbit, cut into pieces
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onion, garlic, and bell pepper. Cut chicken and rabbit into bite-sized pieces.
- Heat olive oil in a traditional paella pan (or large wide skillet) over medium-high heat. Season chicken and rabbit pieces with salt, pepper, and paprika.
- Brown meat pieces in hot oil, cooking approximately 5-6 minutes until golden and slightly crisp. Remove meat and set aside.
- In same pan, sauté chopped onion, garlic, and bell pepper until softened and translucent, about 4-5 minutes.
- Add green beans and continue cooking for additional 2-3 minutes.
- Crush saffron threads and dissolve in warm chicken broth, releasing its distinctive color and aroma.
- Return meat to pan, then add Bomba rice, spreading evenly across the surface.
- Pour saffron-infused chicken broth over rice and meat, ensuring even distribution. Do not stir after this point.
- Cook uncovered on medium heat for 18-20 minutes, rotating pan occasionally to ensure even cooking.
- Allow rice to develop a crispy bottom layer called "socarrat" by increasing heat slightly in final 2-3 minutes.
- Remove from heat, cover with clean kitchen towel, and let rest for 5-7 minutes before serving.
Tips
- Choose Authentic Ingredients: Use Bomba rice for its superior absorption and Valencian-style ingredients for the most authentic flavor.
- The Right Pan Matters: A traditional wide, shallow paella pan ensures even heat distribution and helps create the perfect socarrat.
- Saffron is Key: Use high-quality saffron threads and bloom them in warm broth to release their full color and aromatic potential.
- No Stirring Rule: Once you add the broth, resist the temptation to stir. This helps create the signature crispy bottom layer.
- Heat Control is Crucial: Maintain a steady medium heat and rotate the pan occasionally for even cooking.
- Rest Before Serving: Letting the paella rest covered for 5-7 minutes allows the flavors to meld and the rice to settle perfectly.
- Serve Immediately: Paella is best enjoyed hot, straight from the pan, creating a communal dining experience typical of Spanish culture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
