Paella Valenciana

Ingredients

Instructions

1. 1

   Warm the stock in a saucepan until steaming but not boiling. Crush the saffron lightly between your fingers, combine it with the hot water, and let it steep. Keeping the stock hot helps the rice cook evenly once it goes into the pan.

2. 2

   Season the chicken and rabbit all over with the salt. Set a 34-36 cm paella pan over medium-high heat and add the olive oil. When the oil shimmers, brown the chicken and rabbit thoroughly for 10-12 minutes, turning several times so the surfaces become deep golden brown; this caramelisation is essential for an authentic, rich-tasting paella.

3. 3

   Push the meat toward the outer edge of the pan where the heat is slightly lower. Add the flat green beans to the center and sauté for 2-3 minutes until bright green with a few blistered spots. Stir in the garrofó and cook 1 minute more.

4. 4

   Add the grated tomato to the center of the pan and cook, stirring, until it darkens slightly and most of its moisture evaporates, about 2 minutes. Sprinkle in the sweet paprika and stir for 10 seconds only so it blooms in the oil without scorching, which would make it bitter.

5. 5

   Pour in the hot stock and the saffron infusion, scraping the bottom of the pan to release any browned bits. Bring to a lively boil and cook for 5 minutes to meld the flavours. Taste the liquid; it should be slightly saltier than you want the finished rice, since the rice will absorb the seasoning.

6. 6

   Add the bomba rice, distributing it evenly across the pan in a flat layer. Do not stir once the rice is spread out. Shake the pan gently to level it if needed. Boil over medium-high heat for 8 minutes, rotating the pan occasionally for even cooking if your burner heats unevenly.

7. 7

   Lower the heat to medium-low, tuck in the rosemary sprig, and continue cooking for 8-10 minutes more, still without stirring, until the rice is just tender and most of the liquid has been absorbed. In the final 1-2 minutes, raise the heat briefly if needed to encourage a light socarrat; you should hear a gentle crackling and smell toasted rice, not burning.

8. 8

   Remove the pan from the heat, discard the rosemary, and rest the paella uncovered for 5 minutes so the grains finish setting. Serve directly from the pan with lemon wedges on the side.

Nutrition per serving

Notes

• •Bomba rice absorbs more liquid than long-grain rice and stays distinct; if substituting another paella rice, reduce the stock slightly and monitor doneness closely.
• •Traditional Valencian paella is not stirred after the rice is added; stirring releases starch and gives a creamier texture rather than separate grains.
• •A wide paella pan is important because the rice should cook in a relatively thin layer for proper texture and socarrat.
• •If garrofó is unavailable, large lima beans or butter beans are the closest practical substitute.

Background