Paella Valenciana
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).
Preparation
Get these tasks done before you start cooking.
Preparing the Stock & Saffron
- 1
Warm stock
Heat the stock gently in a saucepan over low heat.
- 2
Infuse saffron
Add saffron threads and bay leaf; keep the stock warm.
Tip: Lightly crush saffron between fingers for better color.
- 3
Season
Add a pinch of salt to balance flavors.
Building the Sofrito & Proteins
- 1
Sear proteins
Heat oil in a paella pan; brown chicken and rabbit, then remove.
- 2
Soften aromatics
In the same oil, sauté onion and garlic until translucent.
- 3
Add tomato & paprika
Stir in grated tomato and paprika; cook until the oil separates.
Tip: This deepens color and flavor.
How to Make Paella Valenciana
Total time: 2 h · Yields 4 servings
- 1
Adding Vegetables
Nestle green beans, garrofó, and bell pepper into the sofrito.
- 2
Incorporating Rice
Scatter rice evenly, then pour the hot saffron stock in one go.
- 3
Simmering
Cook uncovered over medium-high heat until liquid is nearly absorbed.
Chef's Tips
Frequently asked questions
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