Paella Valenciana
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
For the Sofrito
Proteins & Veggies
For the Rice
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.
Simmering
Cook uncovered over medium-high heat until liquid is nearly absorbed.
Plating & Serving
Paella Valenciana
Paella Valenciana
Rest & Serve
Let the paella rest 5 min off heat, then serve straight from the pan, ensuring each portion has crisp socarrat.