📝 About This Recipe
Transport your senses to the rustic orchards of Valencia with this authentic, naturally gluten-free masterpiece. This traditional recipe eschews seafood for a soul-warming combination of tender rabbit, succulent chicken, and buttery flat beans, all simmered with saffron-infused Bomba rice. The magic lies in the 'socarrat'—that coveted, caramelized crust at the bottom of the pan that defines a true artisan paella.
🥗 Ingredients
The Proteins
- 500 grams Chicken thighs (bone-in, skin-on, cut into bite-sized pieces)
- 400 grams Rabbit (cleaned and chopped into small pieces)
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual variety preferred)
Vegetables and Aromatics
- 200 grams Bajoqueta (Flat Green Beans) (trimmed and snapped into thirds)
- 150 grams Garrofó (Large White Lima Beans) (fresh or frozen; if dried, pre-soaked and cooked)
- 2 medium Tomato (grated, discarding the skin)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
- 1/2 teaspoon Saffron threads (lightly toasted and crushed)
- 2 cloves Garlic (finely minced)
The Grains and Liquid
- 400 grams Bomba Rice (authentic Spanish short-grain rice)
- 1.2 liters Chicken Stock (hot, high-quality, and gluten-free)
- to taste Salt (be generous as rice absorbs salt)
- 1 sprig Rosemary (fresh)
👨🍳 Instructions
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1
Place your paella pan (ideally 15-17 inches) over medium-high heat and add the olive oil. Ensure the pan is level so the liquid cooks evenly later.
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2
Add the chicken and rabbit pieces to the pan. Season generously with salt and fry until deeply golden brown on all sides. This 'browning' creates the base flavor for the entire dish.
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3
Push the meat to the outer edges of the pan where the heat is lower. Add the flat green beans and lima beans to the center and sauté for 3-5 minutes until slightly softened.
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4
Create a small well in the center of the pan. Add the minced garlic and grated tomato. Cook for 2-3 minutes until the tomato reduces into a thick, dark red paste (the sofrito).
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5
Sprinkle the smoked paprika over the tomato mixture and stir quickly for 30 seconds to avoid burning the spice. Immediately stir in the meat and vegetables to combine.
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6
Pour in the hot chicken stock. Add the crushed saffron threads and the fresh rosemary sprig. Bring the liquid to a vigorous boil.
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7
Let the broth boil for about 8-10 minutes to infuse the flavors. Taste the broth; it should be slightly over-salted, as the rice will absorb much of the seasoning.
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8
Remove the rosemary sprig. Add the Bomba rice by pouring it in a straight line (a 'cavalló') across the diameter of the pan. Spread it out evenly with a spoon so it is submerged.
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9
Cook on high heat for the first 8-10 minutes. Do not stir the rice from this point forward; stirring releases starch and makes the paella creamy rather than distinct.
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10
Reduce the heat to low-medium and simmer for another 8-10 minutes until the liquid is almost entirely absorbed and the rice is tender but firm (al dente).
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11
To achieve the 'socarrat', turn the heat up to medium-high for the final 1-2 minutes. Listen for a gentle crackling sound and a nutty aroma—be careful not to burn it.
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12
Remove the pan from the heat. Cover with a clean kitchen towel or large piece of foil and let it rest for 5-8 minutes. This allows the moisture to redistribute and the rice to finish cooking perfectly.
💡 Chef's Tips
Always use a wide, shallow paella pan to ensure even evaporation and the formation of the socarrat. Never stir the rice once it has been spread out; this is the golden rule of authentic paella. If you can't find rabbit, you can substitute with more chicken or even pork ribs, though rabbit provides the traditional gamey depth. Use real saffron threads rather than food coloring for that unmistakable earthy aroma and vibrant golden hue. If the rice is still too firm but the liquid is gone, sprinkle a tiny bit more hot stock over the top and cover for a few extra minutes.
🍽️ Serving Suggestions
Serve directly from the pan placed in the center of the table for a communal, rustic experience. Provide fresh lemon wedges on the side to brighten the rich, savory flavors of the meat. A crisp, chilled Spanish Rosado or a light Tempranillo pairs beautifully with the smoky notes. Serve with a simple side of 'Ensalada Valenciana' (lettuce, tomato, onion, and olives) to provide a refreshing crunch. A dollop of homemade garlic alioli (ensure it's gluten-free) is a delicious, though non-traditional, addition for many.