🛒 Ingredients
- 400g bomba rice
- 300g diced chicken
- 300g diced rabbit
- 200g flat green beans
- 100g garrofón
- 4 grated ripe tomatoes
- 4 garlic cloves
- 150ml olive oil
- Sweet paprika
- Saffron
- 1.2L chicken broth
- Salt
👨🍳 Step-by-step instructions
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Heat oil in a 46cm paella pan
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Sear seasoned meat until golden brown — 20 min
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Add garrofón and flat green beans, sauté 5 min
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Make a hole, sauté garlic and tomato — 10 min
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Add sweet paprika, incorporate broth and saffron
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Boil 5 min, add rice in a cross pattern
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Cook 18 min over progressively lower heat
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Rest 5 min covered with newspaper
💡 Chef's tip
The socarrat — crispy toasted rice at the bottom — is the soul of paella. Turn up the heat for the final 2 minutes and trust your ears: a light crackling sound means it is forming.
📝 Our take
Valencian paella contains no seafood — despite what much of the world believes. Rabbit and chicken in a proper tomato sofrito, with just enough water for the rice, need nothing else. The socarrat at the bottom — that slightly toasted crust — is where paella becomes something else entirely.
🍷 Wine & food pairing
A Valencian white wine — Viura or Merseguera from DO Valencia — or a dry rosé from Utiel-Requena that can stand up to the dish's intensity.
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