Valencian Paella

Valencian Paella

Valencian paella is the traditional version of the famous Spanish rice dish, originating from the Valencia region. It’s typically made with a combination of rabbit, chicken, and sometimes snails, along with green beans, white beans, and other vegetables. Here’s a classic recipe for Valencian Paella:

Ingredients:

  • Rice: 2 cups of short-grain rice (Bomba rice is traditional)
  • Chicken: 1/2 lb (about 225g), cut into pieces
  • Rabbit: 1/2 lb (about 225g), cut into pieces
  • Green beans (Ferradura or Bachoqueta): 1/2 lb (about 225g)
  • White beans (Garrofón): 1/4 lb (about 115g), soaked if dried
  • Tomato: 1 large, grated
  • Garlic: 2 cloves, minced
  • Paprika: 1 teaspoon
  • Saffron: A few threads (soaked in warm water)
  • Olive oil: 1/4 cup
  • Water or chicken broth: About 4 cups
  • Salt: To taste
  • Rosemary sprig: Optional
  • Snails: Optional, cleaned (if you want to go very traditional)
  • Lemon: Cut into wedges for serving

Instructions:

  1. Preparation:
    • If using dried beans, soak them overnight and then cook until tender.
    • Prepare all ingredients before you start cooking as things move quickly once you begin.
  2. Cooking the Meat:
    • Heat the olive oil in a large paella pan over medium heat.
    • Add the chicken and rabbit pieces, seasoning them with salt. Brown them on all sides until they are golden. Remove and set aside.
  3. Cooking the Vegetables:
    • In the same pan, add the green beans and cook for a few minutes until they start to soften.
    • Add the white beans and continue to cook for a few more minutes.
  4. Making the Sofrito:
    • Add the grated tomato and minced garlic to the pan, cooking until the tomato reduces and becomes a rich, thick sauce.
    • Stir in the paprika, being careful not to burn it.
  5. Adding the Rice:
    • Return the browned meat to the pan and mix it with the vegetables and sofrito.
    • Add the rice, stirring it into the mixture to coat it with the flavors.
  6. Adding the Liquid:
    • Pour in the water or broth (approximately twice the amount of rice).
    • Stir in the saffron and add salt to taste.
    • Bring the mixture to a boil, then reduce to a simmer.
  7. Cooking the Paella:
    • Let the paella cook uncovered, without stirring, for about 18-20 minutes. The rice should absorb the liquid and become tender.
    • If using snails and rosemary, add them about 10 minutes into the cooking process.
    • If the rice looks like it’s drying out too quickly, add a bit more broth or water.
  8. Creating the Socarrat:
    • In the last few minutes, increase the heat slightly to create the crispy, caramelized layer of rice at the bottom of the pan, known as the “socarrat.”
    • Be careful not to burn it; you want a crispy, not burnt, bottom.
  9. Resting:
    • Once the rice is cooked and the liquid is absorbed, remove the pan from the heat and cover it with a clean cloth. Let it rest for about 5-10 minutes.
  10. Serving:
    • Serve the paella directly from the pan, garnished with lemon wedges.

Enjoy your authentic Valencian Paella!