Authentic Valencian Paella
Transport your taste buds straight to the sun-soaked shores of Spain with this **Authentic Valencian Paella**, a traditional one-pan masterpiece bursting with rustic Mediterranean flavors. This recipe stays true to its roots by featuring key ingredients like **Bomba rice**, tender **bone-in chicken**, succulent **rabbit**, and a vibrant medley of **green beans** and **lima beans**, all infused with the delicate aroma of **saffron threads**. Cooked to perfection in a wide paella pan, the dish achieves its signature crispy **socarrat** layer at the bottom while simmering in a rich broth of **chicken stock**, grated tomatoes, and sweet paprika. Perfect for sharing, this iconic Spanish dish is an ideal centerpiece for gatherings, offering a harmonious blend of hearty proteins and fresh vegetables. Serve it straight from the pan for a truly authentic and communal dining experience. Keywords: authentic Valencian paella, traditional Spanish paella, bomba rice recipe, saffron paella, homemade socarrat.
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Ingredients
- 400 grams Bomba rice (or short-grain rice)
- 500 grams Chicken, bone-in, chopped into pieces
- 500 grams Rabbit, chopped into pieces
- 150 grams Green beans (tavella or substitute wide green beans)
- 150 grams Lima beans (or substitute butter beans)
- 2 medium Tomatoes, grated
- 1 teaspoon Sweet paprika
- 1 pinch Saffron threads
- 1.2 liters Chicken stock (or water)
- 6 tablespoons Olive oil
- 2 teaspoons Salt
- 1 sprig Rosemary (optional, for garnishing)
Directions
Step 1
1. Heat the olive oil in a large, shallow paella pan over medium heat.
Step 2
2. Add the chicken and rabbit pieces to the pan. Sear them on all sides until golden brown, about 10-12 minutes.
Step 3
3. Push the meat to the edges of the pan and add the green beans and lima beans to the center. Sauté the vegetables for 5-7 minutes until slightly tender.
Step 4
4. Add the grated tomatoes to the pan and stir well. Cook for about 3-4 minutes until the tomatoes reduce and incorporate with the other ingredients.
Step 5
5. Sprinkle the sweet paprika evenly over the mixture and stir to combine. Be careful not to burn the paprika.
Step 6
6. Pour in the chicken stock (or water) and add the saffron threads, allowing them to infuse the liquid. Season with salt and bring the mixture to a boil.
Step 7
7. Once boiling, spread the rice evenly across the pan, ensuring it is submerged in the liquid. Do not stir the rice after this step.
Step 8
8. Reduce the heat to medium-low and let the paella simmer. Cook for approximately 18-20 minutes until the rice is tender and has absorbed most of the liquid. Add more hot stock or water if needed to keep the rice moist.
Step 9
9. After the rice is cooked, increase the heat for 1-2 minutes to develop the socarrat (the crispy bottom layer of rice). Be careful not to burn it.
Step 10
10. Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5 minutes.
Step 11
11. Garnish with a sprig of rosemary if desired and serve directly from the pan, allowing everyone to enjoy the rustic flavors of this authentic dish.
Nutrition Facts
| Serving size | 3245.4 grams (3245.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4467 |
| Total Fat 205.10g | 263% |
| Saturated Fat 47.70g | 239% |
| Polyunsaturated Fat 8.00g | |
| Cholesterol 810mg | 270% |
| Sodium 9651mg | 420% |
| Total Carbohydrate 377.40g | 137% |
| Dietary Fiber 23.70g | 85% |
| Total Sugars 16.70g | |
| Protein 267.50g | 535% |
| Vitamin D 25IU | 125% |
| Calcium 386mg | 30% |
| Iron 25mg | 139% |
| Potassium 4709mg | 100% |
Source of Calories