🍚 Starches

Paella Valenciana

Name: Paella Valenciana
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 400 g bomba rice; ~1 g saffron threads; ~2 tsp sweet paprika; ~150 ml good quality olive oil; 500 g chicken; 500 g rabbit; ~3 tomato; ~200 g broad beans; ~150 g runner beans (or white beans); ~2 sprigs fresh rosemary; ~1 liter water; ~1½ tsp salt

⏱ 75 min🍽 Serves 4

Paella Valenciana is a traditional Spanish dish with deep cultural roots, originating as a meal for rice field workers. This authentic version uses bomba rice, saffron, and sweet paprika combined with chicken and rabbit, cooked over an open fire to develop a golden, caramelised crust called socarrat. The dish requires careful heat management and timing, but yields a smoky, flavourful rice dish perfect for sharing with family and friends.

Adapted from a video by Andy Cooks

Why Paella Is So Hard To Get Right

Watch on YouTube

Ingredients

bomba rice400 g
saffron threadsapproximately 1g, must be toasted to release flavour~1 gest.
sweet paprika~2 tspest.
good quality olive oilmild or fruity flavour, double the usual quantity~150 mlest.
chickenbone-in, cut into pieces500 g
rabbitbone-in, cut into pieces500 g
tomatofresh tomato, grated; or canned tomato~3est.
broad beans

Steps

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1
Prepare the saffron by wrapping it in foil and lightly toasting over gentle heat for about 20–30 seconds until fragrant, being careful not to burn it. Grind gently with a mortar and pestle, then add a splash of water to create a saffron liquid.
2
Prepare the meat by butchering both chicken and rabbit into pieces with bones intact. For chicken, remove and section the legs at the joints. For rabbit, remove the shoulder blades, separate the hind legs at the joints, remove the feather bone from the back, and halve the main saddle section.
3
Over an open charcoal fire (ideally with fruit or olive wood), pour generous mild olive oil into the bottom of a paella pan and add a pinch of salt. Heat the oil to the right temperature.
4
Add the meat to the hot oil without overcrowding the pan. Sear for 7–8 minutes to develop a good Maillard reaction. Control the temperature by adding wood to the fire as needed. Once browned, push the meat to the outer edge of the pan.
5
Add the broad beans and grated tomato to the pan. Adjust the heat to maintain a steady cooking temperature.
6
Add the sweet paprika, saffron liquid, and water to the pan. Stir to combine all the seasonings evenly. Bring to a simmer and cook for about 20 minutes until the liquid begins to reduce.
7
Evenly distribute the bomba rice over the liquid and avoid excessive stirring. Mix gently at first, then leave it to cook undisturbed. Use high heat to cook for 20–30 minutes, allowing the rice to absorb the liquid.
8
Once the bubbles subside and the rice still has a slight bite, increase the heat to develop the socarrat (caramelised crust). Listen carefully and watch the edges until you hear crackling and see a golden colour. Control the flame by adding more wood beneath the pan.
9
Once the socarrat is golden and the crackling sound diminishes, carefully remove the pan from the heat. Let the paella rest for at least 20 minutes to allow all the flavours to settle.
10
Place the paella in the centre of the table to share with family and friends. Provide small plates and a place to discard bones. Start from the edges where the socarrat is most developed and enjoy the caramelised rice and rich flavours.