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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Recipe Information
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)
Instructions
1. Heat the olive oil in a large, shallow paella pan over medium heat.
2. Add the chicken and rabbit pieces to the pan. Sear them on all sides until golden brown, about 10-12 minutes.
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.
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.
5. Sprinkle the sweet paprika evenly over the mixture and stir to combine. Be careful not to burn the paprika.
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.
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.
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.
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.
10. Remove the pan from heat and cover it with a clean kitchen towel. Let the paella rest for 5 minutes.
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
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
