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Paella Valenciana

Serves 4 to 6 Entree rice, Pasta & Rice, paella

Paella Valenciana

Paella Valenciana emerges from the everyday kitchens of Valencia, where it is prepared so frequently that recipes are rarely written down. This cherished dish is a staple on many tables, reflecting the essence of home cooking with its straightforward seasoning and bountiful portions. It's a dish that embodies the rhythm of Valencian life, appearing as reliably as the sun rises over the Mediterranean.

Expect a harmony of tender rabbit and chicken, each bite infused with the earthy sweetness of pimentón de la Vera. The saffron threads weave golden notes through the bomba rice, while the ferradura and garrofó beans lend a satisfying texture. Finished with a hint of rosemary, every forkful captures the vibrant simplicity of Valencia.

Ingredients

  • 400 gbomba rice
  • 600 grabbit — cut into small pieces
  • 600 gchicken — cut into small pieces
  • 200 gferradura flat green beans — trimmed
  • 150 ggarrofó butter beans — cooked
  • 2ripe tomatoes — grated
  • 1 tbspsweet pimentón de la Vera
  • 1 pinchsaffron threads
  • 1 sprigfresh rosemary
  • 1.2 Lchicken broth — hot
  • 120 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Place a large, flat paella pan over a medium-high flame, ensuring it is level to allow even cooking. Pour in 120 ml of extra virgin olive oil and heat until it shimmers. Add 600 g of rabbit and 600 g of chicken, cut into serving pieces, and brown them thoroughly. Turn the pieces frequently until every side is deeply golden, and a rich glaze forms on the base of the pan, which will add depth to the dish's flavor.
  2. Push the browned meat to the outer edges of the pan to make space in the center. Add 200 g of ferradura flat green beans and 150 g of garrofó butter beans to the center. Stir-fry the beans until they are slightly blistered and vibrant green, then add the grated flesh of 2 ripe tomatoes and 1 tbsp of sweet pimentón de la Vera. Cook this mixture, known as the sofrito, until it darkens and releases a sweet aroma, indicating the flavors have melded.
  3. Pour in 1.2 L of hot chicken broth, ensuring it covers the entire base of the pan. Add a pinch of saffron threads and a sprig of fresh rosemary. Bring the mixture to a vigorous boil for ten minutes, allowing the flavors to infuse the broth. Taste the broth and add fine sea salt to taste, adjusting the seasoning before adding the rice.
  4. Evenly scatter 400 g of bomba rice across the pan, ensuring it is distributed in a single layer. Do not stir the rice once added, as this will disrupt the formation of the socarrat. Allow the paella to cook at a steady simmer until the liquid is absorbed and the rice is tender, with the grains appearing plump and separate.
  5. Increase the heat briefly to high to develop the socarrat, the prized crispy layer at the bottom of the pan. Listen for a gentle crackling sound, which indicates the rice is caramelizing. Once the socarrat is set, remove the pan from the heat and cover it with a clean cloth. Let the paella rest for five minutes to allow the flavors to settle and the rice to finish cooking in its own steam.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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