Valencian Paella

• 400g bomba rice
• 300g chicken pieces
• 200g rabbit pieces
• 200g flat green beans
• 100g large white beans (garrofón)
• 4 tablespoons olive oil
• 1 tbsp sweet paprika
• 2 ripe grated tomatoes
• Saffron threads
• 1 sprig rosemary
• Water or broth
• Salt

👨‍🍳 Step-by-step instructions

1. 1

   Soak the rice for 10 minutes. Prepare hot chicken broth.

2. 2

   In a paella pan, heat the olive oil and brown the chicken and rabbit pieces until golden.

3. 3

   Add the chopped red and green peppers, sauté for 3 minutes. Stir in the grated fresh tomato and cook until reduced.

4. 4

   Add the green beans and garrofón beans. Stir, then add the sweet paprika and cook for 30 seconds, stirring constantly.

5. 5

   Pour in the hot broth (twice the amount of rice). Add the toasted saffron. Adjust salt.

6. 6

   Once boiling, add the rice, spreading it evenly. Cook over high heat for 8 minutes.

7. 7

   Reduce heat and cook for another 10 minutes without stirring. For the last 2 minutes, increase the heat to form the socarrat.

8. 8

   Turn off the heat and let rest, covered with newspaper, for 5 minutes before serving.

💡 Chef's tip

Use Valencia-type Senia or Bomba rice and never stir once the broth is added. The paella takes care of itself.

📝 Our take

Valencian paella is the most imitated Spanish dish in the world, which makes the authentic version all the more impressive when you try it. The secret lies in the socarrat: that toasted layer of rice at the bottom that smells of burnt saffron. No socarrat, no paella—just rice with stuff.

🍷 Wine & food pairing

A dry white wine from the DO Valencia or a very cold beer. No red wine: it kills the subtleties of saffron and the vegetables.

Suggested wine: Verdejo de Rueda o blanco de la DO Valencia