Authentic Valencian Paella

Ingredients

• 80 ml extra virgin olive oil (High quality Spanish olive oil is preferred)
• 500 g chicken, cut into pieces (Bone-in for better flavor)
• 400 g rabbit, cut into pieces (Traditional choice for authentic Valencian paella)
• 200 g flat green beans (Trimmed and snapped into 2 inch pieces)
• 150 g butter beans (garrofó) (Large white lima beans)
• 150 g grated tomatoes (Fresh vine tomatoes, skin discarded)
• 4.93 ml sweet smoked paprika (Essential for the characteristic depth)
• pinch saffron threads (Toast lightly before adding)
• 1000 ml water or chicken stock (Add more if needed during cooking)
• 400 g Bomba rice (Short-grain rice is mandatory)
• 1 sprig fresh rosemary (For aromatics during the final simmer)
• pinch sea salt (To taste)

Instructions

1. 1

   Heat the olive oil in a 40cm paella pan over medium heat. Brown the chicken and rabbit pieces thoroughly on all sides until golden.

2. 2

   Push the meat to the edges of the pan and add the flat green beans and butter beans to the center. Sauté until the beans are tender and slightly browned.

3. 3

   Add the grated tomato to the center, cook until the moisture has evaporated and it turns a deep dark red color.

4. 4

   Stir in the paprika, quickly incorporating it with the vegetables to avoid burning, then pour in the water/stock.

5. 5

   Bring the liquid to a boil, add the saffron, and let it simmer for about 15 minutes to create a rich broth.

6. 6

   Taste the broth for salt and adjust as needed, keeping in mind the rice will absorb it.

7. 7

   Distribute the rice evenly across the pan in a cross pattern or rain it in, ensuring it is submerged in the liquid. From this point on, do not stir the rice.

8. 8

   Simmer for 10 minutes over high heat, then reduce to low heat for another 8-10 minutes. Place the rosemary sprig on top.

9. 9

   Increase the heat for the final 60 seconds to develop the socarrat (the caramelized crust) at the bottom.

10. 10

    Remove from heat, cover with a clean kitchen towel, and let the paella rest for 5-10 minutes before serving.

Tips

• Never stir the rice once it is added to the pan, as this releases starch and creates a creamy texture rather than the desired distinct grains.
• Using a wide, flat paella pan is essential to ensure the rice cooks in a thin, even layer.
• If you cannot find rabbit, you can use additional chicken or substitute with duck.