📝 About This Recipe
Transport your kitchen to the rustic orchards of Valencia with this authentic, soul-warming rice masterpiece. Unlike the seafood versions often seen, the true Valenciana features tender rabbit, succulent chicken, and a trio of beans simmered in a saffron-infused broth. Finishing this dish in the oven ensures a perfectly even cook and a legendary 'socarrat'—that caramelized, crispy crust at the bottom of the pan that every Spaniard dreams of.
🥗 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)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual variety preferred)
The Vegetables & Aromatics
- 200 grams Bajoqueta (Flat Green Beans) (trimmed and snapped into 2-inch pieces)
- 150 grams Garrofó Beans (Large Lima Beans) (fresh or frozen; butter beans are a good substitute)
- 2 medium Tomato (grated, skins discarded)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
The Rice and Liquid Gold
- 400 grams Bomba Rice (short-grain Spanish rice; do not rinse)
- 1 liter Chicken Stock (high quality, kept at a simmer)
- 1/2 teaspoon Saffron Threads (toasted and crushed)
- 1 sprig Rosemary (fresh)
- to taste Salt (be generous as rice absorbs salt)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). This ensures the oven is stable and hot by the time the rice is ready to be finished.
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2
Place a 15-inch paella pan over medium-high heat. Add the olive oil and once shimmering, add the chicken and rabbit pieces. Brown the meat deeply on all sides until golden and crispy; this should take about 10-12 minutes.
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3
Push the meat to the outer edges of the pan. In the center, add the green beans and lima beans. Sauté for 5 minutes until they begin to soften and take on some color.
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4
Add the minced garlic and grated tomato to the center. Cook for 3-4 minutes, stirring constantly, until the water from the tomato has evaporated and you are left with a thick, dark red paste (the sofrito).
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5
Stir in the smoked paprika for just 30 seconds—do not let it burn or it will turn bitter. Immediately pour in the hot chicken stock.
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6
Add the crushed saffron and the rosemary sprig. Bring the liquid to a vigorous boil and let it bubble for 5 minutes to infuse the flavors from the meat and vegetables.
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7
Taste the broth. It should be slightly 'over-salted' as the rice will absorb much of the seasoning. Remove the rosemary sprig after 5 minutes.
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8
Sprinkle the Bomba rice evenly across the pan in a cross shape, then use a spoon to spread it out so it is fully submerged. Do not stir the rice again after this point!
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9
Cook on the stovetop over high heat for 8 minutes. You want to see the rice grains starting to appear as the liquid reduces.
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10
Carefully transfer the entire pan to the middle rack of your preheated oven. Bake for 10-12 minutes. The dry heat of the oven helps the rice cook evenly and creates the perfect texture.
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11
Remove the pan from the oven and place it back on the stovetop over high heat for 1-2 minutes. Listen for a crackling sound—this is the 'socarrat' forming. Use a spoon to check the edge; you want a dark, caramelized crust, not a burnt one.
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12
Remove from heat, cover the pan with a clean kitchen towel or foil, and let it rest for 5-8 minutes. This final rest allows the moisture to redistribute, ensuring every grain is tender.
💡 Chef's Tips
Always use Bomba or Calasparra rice; long-grain rice will result in a mushy texture and won't absorb the broth correctly. Never stir the rice once it is leveled in the pan, as stirring releases starch and makes the paella creamy like risotto instead of dry and distinct. If you can't find rabbit, you can substitute with more chicken or even pork ribs for a similar depth of flavor. Toasting the saffron threads in a dry pan for 30 seconds before crushing them releases the maximum aroma and color. Ensure your stock is boiling hot when it hits the pan to maintain the cooking temperature of the ingredients.
🍽️ Serving Suggestions
Serve directly from the pan in the center of the table for a communal, rustic experience. Pair with a crisp, chilled Spanish Rosado or a light-bodied Tempranillo. Provide plenty of fresh lemon wedges on the side for guests to squeeze over their portions. A simple side of crusty bread and a bowl of Alioli (garlic mayonnaise) complements the smoky rice perfectly. A light green salad with a simple sherry vinaigrette helps cut through the richness of the meats.