Paella Valenciana

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Paella Valenciana is the heart of Spanish cuisine, capturing the essence of regional flavors in one glorious pan. This traditional dish combines tender meats and aromatic spices, making it a feast for both the eyes and the palate. Perfect for gatherings, it's sure to impress your guests with its vibrant colors and rich taste.

Ingredients for Paella Valenciana

Olive oil is the foundation of any good paella, providing a rich base for frying and enhancing the flavor of the meat. The combination of chicken and rabbit adds depth to the dish, offering a mix of textures and flavors that complement each other beautifully. Green beans bring freshness and a slight crunch, balancing the richness of the meats.

The grated tomato and smoked paprika create a robust, aromatic sofrito, which is the soul of this paella. Chicken broth is the liquid gold that cooks the rice, infusing it with savory goodness. For that signature golden hue and subtle fragrance, a pinch of saffron threads goes a long way. Lastly, rosemary sprigs add an earthy aroma, while salt and pepper bring all the flavors together.

Tips & Tricks

  • Use a wide, shallow pan to ensure even cooking.
  • Don’t stir the rice once it’s added to the pan; this preserves the texture.
  • Invest in quality saffron for the best aroma and color.
  • If you can’t find rabbit, you can substitute with more chicken.

Serving Suggestions

Paella Valenciana is best enjoyed with a crisp, dry white wine like Albariño or a chilled glass of Spanish cava. Pair it with a simple salad of mixed greens and a drizzle of olive oil and lemon. A rustic loaf of bread is perfect for soaking up any leftover juices.

Frequently Asked Questions

Can I make this dish vegetarian?
Yes, you can replace the meat with additional vegetables like artichokes and bell peppers, and use vegetable broth instead.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What type of rice is best for paella?
Short-grain rice like Bomba or Calasparra is ideal as it absorbs liquid well without becoming mushy.

Paella Valenciana Recipe Walkthrough

Start by heating the olive oil in a large paella pan over medium heat. This is where all the magic begins. Once your oil is shimmering, add the chicken and rabbit pieces. Season them generously with salt and pepper, and brown them on all sides. This should take about 5 to 7 minutes, and you’ll want to watch closely, turning the pieces to ensure an even sear.

Next, toss in the green beans and sauté them for a few minutes. You’re looking for them to soften slightly, but not lose their vibrant color. Stir in the grated tomato and sprinkle in the smoked paprika. Let them cook together until the mixture thickens — this forms a rich, flavorful base for your paella.

Pour in the chicken broth and bring it to a rolling boil. Now, it’s time to add the rice and saffron. Spread the rice evenly across the pan, but resist the urge to stir. Lower the heat to a simmer and let it cook uncovered for about 20 minutes. You'll know it's ready when the rice has absorbed the broth evenly.

For the final touch, arrange the rosemary sprigs on top and crank up the heat for a few minutes to achieve that coveted crispy crust on the bottom. Once done, remove the pan from the heat, cover with a clean cloth, and let it rest for 5 minutes. This resting period is crucial as it allows the flavors to meld perfectly.

Why You'll Love This Recipe

  • Authentic taste with simple, high-quality ingredients.
  • A balanced mix of proteins and vegetables.
  • Easy to prepare with a few straightforward steps.
  • Captures the spirit of Spanish culinary tradition.

Ingredients

1/4 cup olive oil
1 lb chicken, cut into pieces
1 lb rabbit, cut into pieces
2 cups green beans, trimmed
1 large tomato, grated
1/2 tsp smoked paprika
4 cups chicken broth
2 cups short-grain rice
1/2 tsp saffron threads
1/4 cup rosemary sprigs
Salt and pepper to taste

Step-by-step Instructions

1. Heat the olive oil in a large paella pan over medium heat.
2. Add the chicken and rabbit pieces, seasoning with salt and pepper, and brown them on all sides.
3. Add the green beans and sauté for a few minutes until they begin to soften.
4. Stir in the grated tomato and smoked paprika, cooking until the mixture thickens.
5. Pour in the chicken broth, bringing it to a boil.
6. Add the rice and saffron, distributing evenly across the pan without stirring.
7. Reduce the heat to a simmer and cook uncovered for about 20 minutes, ensuring the rice absorbs the broth evenly.
8. Place the rosemary sprigs on top and increase the heat for the last few minutes to achieve a crispy crust on the bottom.
9. Remove from heat, cover with a clean cloth, and let rest for 5 minutes before serving.

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