🛒 Ingredients
- 500g round Valencian rice
- 400g diced chicken
- 300g diced rabbit
- 200g green flat beans
- 100g white kidney beans
- 3 grated ripe tomatoes
- Sweet paprika
- Saffron
- Olive oil
- Salt
- Water or broth
👨🍳 Step-by-step instructions
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Heat oil in a paella pan. Sear the chicken and rabbit until golden brown.
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Set the meat aside and sauté the vegetables in the center.
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Add grated tomato and sweet paprika. Sauté without burning the paprika.
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Cover with water or broth (18 parts liquid to 10 parts rice).
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Boil for 5 minutes over high heat. Add saffron.
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Distribute the rice evenly. Cook for 8 minutes over high heat.
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Reduce to medium heat for 8 minutes. Achieve the final crispy crust for 2 minutes.
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Let it rest for 5 minutes covered with paper.
💡 Chef's tip
The socarrat is the toasted crust at the bottom. Get it right with high heat in the last 2 minutes — listen for a gentle sizzle, not burning.
📝 Our take
The real Valencian paella has no seafood, no chorizo, and no artificial coloring. What it does have is rabbit, flat green beans, and a layer of socarrat at the bottom — the toasted rice crust that Valencians consider the highest achievement of the dish. A recipe that demands respect for the process.
🍷 Wine & food pairing
Dry Valencian white wine, preferably Merseguera or a Verdejo. Sparkling water during the meal to cleanse the palate.
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