Paella Valenciana

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.

READY IN

About 1 hour 15 minutes

COOKING TIME

1 hour

PREP TIME

15 mins

SERVES

4–6 people

ingredients

80–100g of Bomba rice per person

IN STOCK

½ chicken, cut into pieces

½ rabbit, cut into pieces

20–30g flat runner beans per person, cut into 3cm pieces

20–30g butter beans per person (cooked or pre-cooked from dried)

IN STOCK

1 tbsp unsmoked sweet paprika

IN STOCK

2–3 medium tomatoes, grated (for 4–6 people)

A few strands saffron, infused in hot water

IN STOCK

1 sprig fresh rosemary

2–3 tbsp extra virgin olive oil

IN STOCK

Sea salt, to taste

Method:

Heat the olive oil in a large paella pan and sprinkle salt around the edges. Fry the chicken and rabbit pieces until golden brown, then transfer to the sides of the pan.
Add the flat runner beans, cut into 3 cm pieces, to the centre and cook for a few minutes, then add the butter beans. Stir in the paprika and cook for less than a minute, then immediately add the grated tomato and cook until reduced.
Put the saffron into hot water and wait for 5-10 minutes for it to infuse. Meanwhile, measure out the amount of water needed for the rice (2.5 parts water to 1 part rice) and pour into the pan. Take a wooden spoon and place it at the edge of the pan to leave a watermark on the spoon that shows the current level of the water - you'll need this later as a reference.
Now add a few more centimetres of water, above that mark. Bring to a boil, then add the saffron with its hot water infusion, and cook for about 20 more minutes. Taste the broth and adjust the salt to taste.
Once the liquid has reduced back to the original level (using the 'saved' watermark on the spoon as a reference), add the rice into the pan in a cross shape and gently spread it into an even layer. Do not stir after this stage.
Cook on high heat for 6 to 7 minutes and then lower the heat to a lower setting for the remaining time specified for your type of rice. To achieve the socarrat (the crispy, golden layer at the bottom), turn up the heat for the last few minutes.
Place the rosemary sprig on top, cover the whole paella with newspaper or a damp cloth, and let it rest for 5–10 minutes so the rice finishes cooking evenly.

0