Real Paella Not Risotto
Experience the authentic flavors of Spain with this "Real Paella Not Risotto" recipe—a classic Valencian dish that stays true to its roots. Crafted with tender chicken thighs and rabbit, this rich, savory paella is elevated by the addition of fresh green beans, butter beans, and the aromatic allure of saffron threads. Unlike risotto, this dish highlights the beauty of short-grain Bomba rice, which absorbs the flavorful broth without stirring, allowing the signature socarrat (crispy rice layer) to form at the bottom of the pan. A touch of smoked paprika and optional fresh rosemary infuse the dish with earthy, bold notes, while a squeeze of lemon at serving provides a vibrant burst of citrus. Perfectly balanced and visually stunning, this traditional paella is a feast for both the palate and the senses—a must-try for any lover of Spanish cuisine!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 300 grams Rabbit
- 4 tablespoons Extra-virgin olive oil
- 2 medium Tomato (grated)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 200 grams Green beans (cut into 2-inch pieces)
- 150 grams Butter beans or lima beans
- 0.5 teaspoon Saffron threads
- 4 cups Chicken broth
- 2 cups Water
- 2 cups Short-grain paella rice (like Bomba)
- 2 teaspoons Salt
- 1 sprig Fresh rosemary (optional)
- 1 lemon Lemon wedges (for serving)
Instructions
Heat the olive oil in a large, wide paella pan over medium heat.
Season the chicken thighs and rabbit pieces with 1 teaspoon of salt. Brown them in the pan until golden on all sides, about 10-15 minutes. Remove and set aside.
In the same pan, sauté the green beans for 2-3 minutes until slightly softened. Remove and set aside with the meat.
Lower the heat slightly and add the grated tomato, garlic, and smoked paprika to the pan. Cook for 3-4 minutes, stirring occasionally, until it forms a thick sofrito.
Return the meat and green beans to the pan and stir to coat them in the sofrito.
Add the butter beans or lima beans to the pan.
Pour in the chicken broth and water, then bring the mixture to a simmer.
Stir in the saffron threads and the remaining teaspoon of salt. Let the liquid simmer gently for 5 minutes to allow the flavors to meld.
Evenly sprinkle the paella rice across the pan without stirring it after it’s added. Spread the rice out gently with a spoon if needed.
Bring the heat to medium-high and cook the rice for 10 minutes, allowing it to absorb the broth.
Reduce the heat to medium-low and cook for an additional 10-15 minutes, or until the rice absorbs nearly all the liquid and the socarrat (crispy rice layer) forms at the bottom.
For the last 5 minutes of cooking, place a sprig of fresh rosemary on top (optional) for a fragrant finish.
Remove the paella from the heat, cover the pan with aluminum foil or a clean kitchen towel, and let it rest for 5 minutes.
Serve directly from the pan with lemon wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
3836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 7462 mg | 324% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 21.5 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4943 mg | 105% | |
*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.
