📝 About This Recipe
Transport yourself to the sun-drenched orchards of Spain with this definitive Paella Valenciana, the original version of the world's most famous rice dish. Unlike seafood variants, this rustic masterpiece features tender rabbit, succulent chicken, and earthy land snails simmered with flat green beans and creamy garrofó beans. Infused with the golden essence of saffron and cooked until a perfect 'socarrat' forms on the bottom, it is a symphony of Mediterranean texture and heritage.
🥗 Ingredients
Proteins
- 500 grams Rabbit (cut into small, bite-sized pieces)
- 500 grams Chicken (thighs or drumsticks, bone-in, chopped into small pieces)
- 12-15 pieces Land Snails (Vaqueras or Serranas) (cleaned and precooked)
Vegetables and Aromatics
- 200 grams Bajoqueta (Flat Green Beans) (trimmed and snapped into pieces)
- 150 grams Garrofó Beans (fresh or hydrated large white lima beans)
- 2 medium Tomato (grated, discarding the skin)
- 100 ml Extra Virgin Olive Oil (high quality Spanish oil)
- 2 cloves Garlic (finely minced)
- 1 sprig Fresh Rosemary (whole)
Rice and Spices
- 400 grams Bomba Rice (short-grain Spanish rice)
- 1/2 teaspoon Saffron Threads (toasted and crushed)
- 1 teaspoon Sweet Spanish Paprika (Pimentón) (De la Vera variety preferred)
- 1.2 liters Water (traditionally water is used, though light poultry stock is acceptable)
- to taste Salt (be generous as rice absorbs salt)
👨🍳 Instructions
-
1
Place your 15-inch (38cm) paella pan over medium heat and add the olive oil. Level the pan so the oil pools perfectly in the center.
-
2
Add the rabbit and chicken pieces. Season generously with salt and fry until deeply golden brown on all sides. This 'browning' is crucial as it creates the base flavor for the stock.
-
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. Sauté for 3-4 minutes until they take on some color.
-
4
Create a small well in the center of the pan. Add the grated tomato and minced garlic. Sauté until the tomato liquid has evaporated and it turns a deep, dark red.
-
5
Sprinkle the sweet paprika over the tomato mixture. Stir quickly for only 15-20 seconds to avoid burning the paprika, which would make the dish bitter.
-
6
Immediately pour in the water (or stock). The liquid should reach just up to the rivets of the pan handles. Increase heat to high and bring to a vigorous boil.
-
7
Add the crushed saffron and the precooked snails. Let the broth boil for about 15-20 minutes to create a rich 'caldo'. Taste the broth; it should be slightly over-salted, as the rice will absorb the seasoning.
-
8
Add the Bomba rice by pouring it in a straight line (a 'cavalló') across the diameter of the pan. The line of rice should just peek above the liquid.
-
9
Distribute the rice evenly across the pan using a wooden spoon. Ensure all meat and vegetables are tucked into the rice. Do not stir the rice again after this point.
-
10
Place the sprig of rosemary on top. Cook on high heat for 8-10 minutes. You will see the rice beginning to absorb the liquid.
-
11
Reduce the heat to low and cook for another 8-10 minutes. Remove the rosemary sprig halfway through so its flavor doesn't overpower the dish.
-
12
In the final 2 minutes, increase the heat to medium-high. Listen for a crackling sound—this is the 'socarrat' (the caramelized rice crust) forming. Smell for a toasted (not burnt) aroma.
-
13
Remove the pan from the heat. Cover with a clean kitchen towel or large parchment paper and let it rest for 5 minutes before serving. This settles the starches and finishes the top layer of rice.
💡 Chef's Tips
Always use a wide, flat paella pan; the thin layer of rice is essential for texture and the formation of the socarrat. Never stir the rice once it is distributed; stirring releases starch and makes the paella creamy like risotto, which is a cardinal sin in Valencia. If the liquid evaporates too quickly but the rice is still hard, add a splash more hot water, but do it sparingly. If you cannot find land snails, you can omit them, but they add a unique earthy depth that defines the traditional recipe. Using a wood fire (orange wood is traditional) provides an incredible smoky flavor, but a gas burner with a diffuser works well for home cooks.
🍽️ Serving Suggestions
Serve directly from the pan placed in the center of the table; traditionally, diners eat with wooden spoons starting from the edge toward the center. Pair with a crisp, chilled Spanish Rosado (Rosé) or a light-bodied red wine like a Mencía. Provide fresh lemon wedges on the side for those who prefer a bright citrus lift over the rich meats. A simple side salad of sliced tomatoes with sea oil and extra virgin olive oil (Ensalada Valenciana) is the perfect accompaniment. Finish the meal with a small glass of Mistela (sweet dessert wine) and some local almonds.