Paella Valenciana

Name: Paella Valenciana
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4–6
Cuisine: Main Course
Ingredients: Chicken or vegetable stock; Saffron threads (lightly crushed); Bay leaf; Extra-virgin olive oil; Onion, finely chopped; Garlic cloves, minced; Tomato, grated (skin discarded); Sweet paprika; Chicken thighs, bone-in, bite-size; Rabbit, cut in pieces (optional); Green beans, halved; Garrofó (or lima beans); Red bell pepper, sliced; Bomba or Calasparra rice; Salt

The classic saffron-infused rice from Valencia

Golden bomba rice cooked in a wide paella pan with chicken, rabbit, seasonal vegetables, and a fragrant saffron stock that creates the coveted socarrat (crispy bottom).

1 h 30 min
4–6
Intermediate

Ingredients

For the Stock

Chicken or vegetable stock

6 cups / 1.5 L

Saffron threads (lightly crushed)

Pinch

Bay leaf

For the Sofrito

Extra-virgin olive oil

3 tbsp

Onion, finely chopped

1 medium

Garlic cloves, minced

Tomato, grated (skin discarded)

1 medium

Sweet paprika

½ tsp

Proteins & Veggies

Chicken thighs, bone-in, bite-size

1 lb / 450 g

Rabbit, cut in pieces (optional)

1 lb / 450 g

Green beans, halved

½ lb / 225 g

Garrofó (or lima beans)

½ cup / 75 g

Red bell pepper, sliced

For the Rice

Bomba or Calasparra rice

2 cups / 400 g

Salt

To taste

Preparation

Preparing the Stock & Saffron

Warm stock

Heat the stock gently in a saucepan over low heat.

Infuse saffron

Add saffron threads and bay leaf; keep the stock warm.

Lightly crush saffron between fingers for better color.

Season

Add a pinch of salt to balance flavors.

Building the Sofrito & Proteins

Sear proteins

Heat oil in a paella pan; brown chicken and rabbit, then remove.

Soften aromatics

In the same oil, sauté onion and garlic until translucent.

Add tomato & paprika

Stir in grated tomato and paprika; cook until the oil separates.

This deepens color and flavor.

Cooking Process

Adding Vegetables

Nestle green beans, garrofó, and bell pepper into the sofrito.

Incorporating Rice

Scatter rice evenly, then pour the hot saffron stock in one go.

Do not stir after this point.

Simmering

Cook uncovered over medium-high heat until liquid is nearly absorbed.

Finish on high heat for 2 min to form socarrat.

Plating & Serving