📝 About This Recipe
Originating from the sun-drenched fields of Valencia, this is the definitive version of Spain’s most iconic rice dish. Unlike seafood variations, the authentic Valenciana features a rustic, savory blend of chicken, rabbit, and earthy butter beans, all infused with the golden essence of saffron. The hallmark of a masterpiece is the 'socarrat'—that prized, caramelized crust of rice at the bottom of the pan that delivers an explosion of toasted flavor in every bite.
🥗 Ingredients
The Proteins
- 600 grams Chicken (thighs and drumsticks, bone-in and cut into bite-sized pieces)
- 400 grams Rabbit (cleaned and chopped into small pieces)
The Rice and Aromatics
- 400 grams Bomba Rice (or any short-grain Spanish rice like Calasparra)
- 1/2 teaspoon Saffron threads (toasted and lightly crushed)
- 100 ml Extra Virgin Olive Oil (high quality Spanish oil)
- 1 tablespoon Smoked Paprika (Pimentón de la Vera) (sweet variety (dulce))
- 2 pieces Fresh Tomato (grated, skins discarded)
Vegetables and Liquid
- 200 grams Flat Green Beans (Bajoqueta) (trimmed and cut into 2-inch pieces)
- 150 grams Garrofó Beans (large white lima beans, fresh or hydrated)
- 1.2 liters Chicken Stock (simmering hot; or water for a more traditional approach)
- to taste Salt (be generous as rice absorbs a lot of salt)
- 1 sprig Fresh Rosemary (whole)
👨🍳 Instructions
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1
Place a 15-18 inch paella pan over medium-high heat. Add the olive oil and ensure the pan is level so the oil pools in the center.
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2
Add the chicken and rabbit pieces. Fry them patiently for 10-12 minutes until they are deeply golden brown on all sides. This browning is essential for the flavor of the broth.
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3
Push the meat to the outer edges of the pan. Add the green beans and garrofó beans to the center. Sauté for 3-5 minutes until the green beans are slightly blistered.
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4
Create a small well in the center of the pan. Add the grated tomato and cook for 2 minutes until the liquid has evaporated and the tomato darkens.
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5
Sprinkle the smoked paprika over the tomato and stir quickly for 30 seconds. Do not let it burn, or it will turn bitter.
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6
Immediately pour in the hot stock (or water). Stir everything together and bring to a vigorous boil. Add the crushed saffron and a generous pinch of salt.
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7
Let the broth boil for 8-10 minutes. This creates the 'caldo' that will flavor the rice. Taste the broth; it should be slightly over-salted, as the rice will soak up the seasoning.
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8
Add the rice by pouring it in a line across the diameter of the pan (the 'cavalló' method). Use a spoon to spread the rice evenly across the pan. Ensure all grains are 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 rice creamy rather than distinct.
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10
Reduce the heat to low-medium. Lay the rosemary sprig on top. Continue to simmer for another 8-10 minutes until the liquid is almost entirely absorbed.
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11
Listen closely. When you hear a faint crackling sound (the 'socarrat' forming), increase the heat to medium-high for 60-90 seconds. Smell for a toasted nutty aroma, but be careful not to burn it.
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12
Remove the pan from the heat. Discard the rosemary sprig. Cover the pan with a clean kitchen towel or newspaper and let it rest for 5-8 minutes before serving.
💡 Chef's Tips
Always use a wide, shallow paella pan to ensure the rice cooks in a thin layer. Never stir the rice once it has been distributed in the pan; this is the golden rule of paella. If the rice is still too firm but the liquid is gone, sprinkle a few tablespoons of hot water over the top and cover for longer. Use real saffron threads rather than food coloring for the most authentic flavor and aroma. If you can't find rabbit, you can substitute with more chicken or even pork ribs, though it won't be strictly 'Valenciana'.
🍽️ Serving Suggestions
Serve with fresh lemon wedges on the side to brighten the savory flavors. A crisp, chilled Spanish Rosado or a light Garnacha wine pairs beautifully. Serve with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Always serve directly from the pan, encouraging guests to scrape the bottom for the crunchy rice. A side of Alioli (Spanish garlic mayo) is a popular, though debated, accompaniment.