Paella Valenciana

The original paella from Valencia — chicken, rabbit, and green beans with saffron rice.

Ingredients

• 2 cups Bomba or Calasparra rice
• 1 lb chicken thighs, cut into pieces
• 1/2 lb rabbit pieces (or more chicken)
• 1/2 lb green beans, trimmed
• 1 can (14 oz) crushed tomatoes
• 4 cups chicken stock, warm
• Large pinch saffron, bloomed in 2 tbsp warm stock
• 1 tsp smoked paprika
• 1/4 cup olive oil
• Rosemary sprig, salt
• Lemon wedges

Method

1. Heat oil in a wide paella pan (or 14" skillet). Brown chicken and rabbit on all sides. Remove.

2. Sauté green beans 3 min. Add tomatoes and paprika, cook 3 min.

3. Return meat. Add rice, stir to coat. Add warm stock and saffron. Stir once. DO NOT STIR AGAIN.

4. Simmer over medium heat 18-20 min until rice is tender and liquid is absorbed.

5. For socarrat: increase heat to high for last 2 min. Listen for a crackling sound — the bottom layer of rice is crisping.

6. Rest 5 min covered with a towel. Serve with lemon wedges.

What You're Practicing

• Authentic Valencian paella has NO seafood — that''s a different dish (paella de marisco).
• DO NOT STIR after adding the stock. Paella is not risotto — stirring releases starch and makes it gummy.
• The socarrat (crispy bottom) is the prize — it''s intentional, not burnt.