Paella Valenciana

Method

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1. Steep the saffron in 100 ml of the hot stock and set aside.

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2. Heat the olive oil in a 40 cm paella pan over medium-high heat and season the meat well.

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3. Brown the chicken and rabbit for 12 to 15 minutes, turning, until deeply golden all over. Push the pieces to the outer edge of the pan.

   Mark done Start 12 min timer

4. Add the green beans and fry 4 minutes, then the garlic for 30 seconds.

   Mark done Start 30 sec timer

5. Add the grated tomato and paprika and cook for 5 minutes, stirring, until the mixture darkens and thickens into a sofrito.

   Mark done Start 5 min timer

6. Pour in all the stock and the saffron infusion, add the rosemary, salt and butter beans, and bring to a boil. Simmer for 10 minutes and taste the broth — it should be slightly over-seasoned.

   Mark done Start 10 min timer

7. Scatter the rice evenly across the whole pan and shake it level. From this moment, do not stir.

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8. Boil hard for 8 minutes, then reduce to a low simmer for 8 to 10 minutes more, rotating the pan for even heat if needed.

   Mark done Start 8 min timer

9. When the liquid has gone, raise the heat to high for 60 to 90 seconds. Listen for a faint crackle and smell toasted rice — that is the socarrat.

   Mark done Start 60 sec timer

10. Cover with a cloth and rest off the heat for 5 minutes, then serve from the pan with lemon wedges.

    Mark done Start 5 min timer

Chef’s Tips

• Bomba rice absorbs three times its volume without breaking down. Risotto rice is the wrong shape and releases starch.
• A wide, shallow pan is more important than the brand of rice. The rice layer should be about 1.5 cm deep.
• Never stir, never cover during cooking, and never add chorizo — Valencians consider it a genuine offence.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A chilled Spanish rosado or a cold Estrella
• Serve with alioli and crusty bread
• Finish with crema catalana

Storage & Reheating

Refrigerate 3 days. Reheat in a covered pan with a splash of stock; the socarrat will not survive but the flavour does.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.