Main
Paella Valenciana
The original Valencian paella — chicken, rabbit, green beans and saffron rice with a coveted crispy socarrat.
🥘
1h 6 servings Hard
Ingredients
- • 400g bomba rice
- • 300g chicken, 300g rabbit, jointed
- • 150g flat green beans, 100g garrofó beans
- • 2 ripe tomatoes, grated
- • 1 tsp smoked paprika, generous pinch saffron
- • 1.2L hot chicken stock, olive oil, salt
Method
- 1
In a wide paella pan, brown chicken and rabbit in olive oil. Push to the rim.
- 2
Sauté green beans, then add grated tomato and paprika. Cook 5 minutes.
- 3
Pour in hot stock with saffron, simmer 10 minutes to build flavor.
- 4
Scatter rice evenly across the pan. Do not stir again. Cook 10 min high, 8 min medium.
- 5
Listen and smell — when the rice crackles, the socarrat is forming. Remove, rest 5 min covered with a cloth.