📝 About This Recipe
Transport your kitchen to the rustic orchards of Valencia with this authentic masterpiece of Spanish soul food. This traditional recipe honors the dish's origins, combining short-grain rice with tender chicken, rabbit, and flat green beans, all infused with the golden glow of premium saffron. The secret lies in the 'socarrat'—that prized, caramelized crust at the bottom of the pan that transforms a simple rice dish into a legendary culinary experience.
🥗 Ingredients
Proteins
- 500 grams Chicken thighs (bone-in, skin-on, cut into small bite-sized pieces)
- 400 grams Rabbit (cut into small pieces (or substitute with more chicken))
Vegetables and Aromatics
- 400 grams Bomba or Calasparra Rice (authentic Spanish short-grain rice)
- 200 grams Flat green beans (Bajoqueta) (trimmed and cut into 2-inch pieces)
- 150 grams Garrofó beans (large white lima beans, fresh or canned)
- 2 medium Tomato (grated, skins discarded)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil)
- 3 cloves Garlic (finely minced)
The Liquid Gold (Broth and Spices)
- 1.2 liters Chicken Stock (hot, high-quality low sodium)
- 1/2 teaspoon Saffron threads (toasted and crushed)
- 1 tablespoon Sweet Spanish Smoked Paprika (Pimentón) (not spicy)
- 1 sprig Fresh Rosemary (whole)
- to taste Sea salt (be generous)
For Garnish
- 1 whole Lemon (cut into wedges)
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place your paella pan (about 13-15 inches) over medium-high heat and add the olive oil. Ensure the pan is level so the oil coats the center evenly.
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2
Add the chicken and rabbit pieces to the hot oil. Season generously with salt and fry until deeply golden brown on all sides—this 'sealing' of the meat is crucial for the flavor of the broth later.
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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 garrofó beans to the center and sauté for 4-5 minutes until softened and slightly charred.
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4
Create a small well in the center of the pan. Add the minced garlic and sauté for 30 seconds, then immediately add the grated tomato. Cook the tomato until it darkens and the water has evaporated, forming a thick paste (the sofrito).
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5
Sprinkle the smoked paprika over the tomato mixture. Stir quickly for only 10-15 seconds to prevent the paprika from burning, which would make the dish bitter.
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6
Pour in the hot chicken stock and add the crushed saffron. Stir everything together, including the meat from the edges. Bring to a vigorous boil and let it simmer for 8-10 minutes to create a rich, infused broth.
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7
Taste the broth; it should be slightly over-salted, as the rice will absorb much of the salt. Adjust seasoning if necessary.
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8
Add the rice by sprinkling it in a 'cross' shape across the pan, then use a spoon to spread it evenly. This is the LAST time you will stir the rice.
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9
Cook on high heat for 8-10 minutes. Do not touch the rice; let the bubbles do the work of distributing the flavors.
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10
Lower the heat to medium-low and place the rosemary sprig on top. Simmer for another 8-10 minutes until the liquid is almost entirely absorbed and the rice is tender but still has a slight bite (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 faint crackling sound and a nutty aroma—be careful not to burn it!
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12
Remove the pan from the heat, discard the rosemary sprig, and cover the pan with a clean kitchen towel or foil. Let it rest for 5-8 minutes; this allows the moisture to redistribute and the rice to finish cooking perfectly.
💡 Chef's Tips
Use a proper carbon steel paella pan if possible; its thinness allows for the temperature control needed for the socarrat. Never stir the rice after the initial distribution; stirring releases starch and makes the paella creamy like risotto, which is the opposite of the desired dry, distinct grains. If the rice is still too firm but the liquid is gone, sprinkle a tiny bit more hot broth over the top and cover it again for a few minutes. Always use real saffron threads rather than food coloring (colorante) for an authentic, earthy floral depth. If you can't find rabbit, chicken wings or thighs are the best substitutes as they stay moist during the long cook.
🍽️ Serving Suggestions
Serve directly from the pan placed in the center of the table to encourage communal eating. A crisp, chilled Spanish Rosado (Rosé) or a light Garnacha red wine. A simple green salad with a sharp sherry vinaigrette to cut through the richness. Plenty of lemon wedges on the side for guests to squeeze over their portion. Homemade Allioli (garlic mayonnaise) served on the side for a creamy, pungent kick.