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Finished and plated dish: Authentic Valencian Paella (chicken, rabbit, and green beans)
Fotografía del plato terminado: Authentic Valencian Paella (chicken, rabbit, and green beans)
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Authentic Valencian Paella (chicken, rabbit, and green beans)

Por Álvaro (RecetAI)•Actualizada recientemente
Comunidad Valenciana
Olive, sun, and salt, Taste of Family
TraditionalGluten-FreeHigh ProteinMediterraneanDairy-Free
  • 4
    servings
  • 699 kcal/serving
  • avanzado

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Valencia D.O. Rice (Bomba, Senia, or Albufera type)

    400 g

  • Chopped chicken (preferably free-range)

    500 g

  • Chopped rabbit

    300 g

  • Bajoqueta (wide flat green beans)

    200 g

  • Garrofón (large white lima beans, fresh or hydrated)

    100 g

  • Natural crushed ripe tomato

    4 cucharadas

  • Extra virgin olive oil

    100 ml

  • Sweet paprika

    1 cucharadita

  • Pure saffron threads

    1 pellizco

  • Fresh rosemary branch

    1 unidad

  • Water (may vary depending on the heat, ideally about 3.5 to 4 parts water per 1 part rice)

    1500 ml

  • Fine salt

    al gusto

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Utensils needed

  • Herramienta de cocina: Skimmer
    Skimmer

About this recipe

Valencian paella is not simply 'rice with things', it is a protected cultural institution and the most international Spanish dish.

Originally from the Albufera of Valencia, it was born as a humble dish of peasants who cooked over an orange wood fire whatever ingredients they had on hand in the field: native vegetables, chicken, rabbit, and sometimes snails.

The authentic recipe, even certified by Designation of Origin, strictly prohibits the use of onions, peas, peppers, or chorizo.

Its secret lies in the extraordinary sofrito, the exact proportion of water to create a powerful broth right in the paella pan, and the mastery to achieve a thin layer of dry, loose rice with the coveted 'socarrat' (toasted crust) at the bottom.

Instructions

1
Step 1

Step 1

Perfectly level the paella pan (a 45-50 cm pan is recommended for 4 people so the rice layer is thin). Pour in the cold extra virgin olive oil and sprinkle a little salt around the edges to prevent the meat from splashing too much when frying.
2
Step 2

Step 2

Turn on the heat to medium-low. Add the chopped chicken and rabbit. Sauté the meat very patiently, turning it constantly with the skimmer, until it is golden brown and crispy in an absolutely uniform way on all sides. This step is crucial for the flavor.
3
Step 3

Step 3

Once the meat is browned, push it to the edge of the paella pan (where there is less heat). In the center, add the flat green beans (bajoqueta) and the garrofón. Sauté the vegetables for about 5 minutes until they lose a bit of their crispness.
4
Step 4

Step 4

Push the vegetables slightly to the sides as well. Make a hollow in the oil in the center and pour in the natural crushed tomato. Fry it well for a couple of minutes until its water evaporates. Right after, add the sweet red paprika, stir very quickly for 5 seconds so it doesn't burn or turn bitter, and immediately mix everything with the meat and vegetables.
5
Step 5

Step 5

Quickly pour the water up to just below the rivets of the paella pan handles. Add the saffron threads (previously lightly toasted if possible) and the fresh rosemary branch.
6
Step 6

Step 6

Turn the heat up to maximum. Let this broth boil vigorously for about 25 to 30 minutes. After this time, remove the rosemary branch (so its flavor doesn't overpower), check and adjust the salt level (it should be very savory), and note how the broth level has dropped to the middle of the rivets.
7
Step 7

Step 7

Add the rice, forming a line or 'caballón' from side to side. Next, with the skimmer, distribute the grains evenly over the entire surface of the paella pan. From this moment on, it is strictly FORBIDDEN to stir the rice.
8
Step 8

Step 8

Cook with the heat very high (boiling evenly across the whole paella pan) for the first 8-10 minutes until the rice peeks out above the broth.
9
Step 9

Step 9

Lower the heat to minimum and continue cooking the rice for 8 to 10 more minutes, until there is no visible liquid on the surface. At the very end, pay attention to the sound: when it stops sounding like a boil and starts to 'crackle' or 'fry', it means the 'socarrat' is forming at the bottom. Turn off the heat.
10
Step 10

Step 10

Resting is fundamental. Cover the paella pan with newspaper, a clean cloth, or leave it as is if there are no drafts, and strictly let it rest for 5 minutes so the grain finishes hydrating on top, dries out, and becomes loose. Serve in the center of the table.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Authentic Valencian Paella (chicken, rabbit, and green beans), con ingredientes: Valencia D.O. Rice (Bomba, Senia, or Albufera type), Chopped chicken (preferably free-range), Chopped rabbit, Bajoqueta (wide flat green beans), Garrofón (large white lima beans, fresh or hydrated).

Composición final humorística de Authentic Valencian Paella (chicken, rabbit, and green beans) con Valencia D.O. Rice (Bomba, Senia, or Albufera type), Chopped chicken (preferably free-range), Chopped rabbit, Bajoqueta (wide flat green beans), Garrofón (large white lima beans, fresh or hydrated)
Imagen final de la receta Authentic Valencian Paella (chicken, rabbit, and green beans), ingredientes: Valencia D.O. Rice (Bomba, Senia, or Albufera type), Chopped chicken (preferably free-range), Chopped rabbit, Bajoqueta (wide flat green beans), Garrofón (large white lima beans, fresh or hydrated)

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