Paella Valenciana

Alt text: A large paella pan filled with golden rice, chicken, rabbit, and green beans, with a sprig of rosemary on top.

Cultural Context

Paella Valenciana is the traditional and authentic paella from Valencia, Spain. It is considered the original recipe from which all other paella variations derive. This dish is a cornerstone of Valencian culture, often cooked on Sundays and for family gatherings. It is traditionally cooked over an open fire, which gives it a characteristic smoky flavor.

Ingredients

Main Components

• 80 ml (1/3 cup) Spanish olive oil
• 1/2 whole chicken, cut into 6-8 pieces
• 1/2 whole rabbit, cut into pieces (or 1 lb pork ribs)
• 1 tsp salt
• 4 cloves garlic, minced
• 150g fresh tomatoes, grated
• 280g flat green beans (Bajoqueta), cut into 2-inch pieces
• 150g butter beans (Garrafón)
• 1 tsp sweet Spanish paprika (Pimentón de la Vera)
• 1 pinch saffron threads
• 400g Spanish short-grain round rice (Bomba or Calasparra)
• 2.25 liters (9 cups) water or chicken broth
• 1 sprig of fresh rosemary (optional)
• Lemon wedges for serving (optional)

Substitutions:

• Rabbit → Pork ribs (will result in a slightly different, but still delicious, flavor)
• Butter beans → Lima beans

Equipment

• 22-inch paella pan or a large, wide, shallow skillet
• Large spoon or paddle for stirring

Instructions

Preparation (Active time: 30 min)

1. Prepare the Pan and Meat: Heat the olive oil in the paella pan over medium-high heat. Salt the pan to minimize splattering. Add the chicken and rabbit and cook until golden brown on all sides (about 20 minutes). Push the meat to the sides of the pan. Alt text: Browning chicken and rabbit in a paella pan.
2. Sauté Vegetables: Add the green beans to the center of the pan and sauté for 3 minutes. Move them to the sides. Add the garlic and sauté for 30 seconds until fragrant.

Cooking (Active time: 60 min)

3. Create the Sofrito: Add the grated tomatoes to the center and cook for 5-7 minutes until the liquid has reduced. Stir in the paprika and cook for 30 more seconds.
4. Combine and Add Liquid: Stir the meat and vegetables into the sofrito. Add the butter beans. Pour in the water or broth, bring to a boil, and add the saffron and a pinch of salt. Taste and adjust seasoning.
5. Add Rice: Sprinkle the rice evenly across the pan. Do not stir from this point on.
6. Cook the Paella: Boil for 10 minutes, then reduce heat and simmer for 10-15 minutes, until the liquid is absorbed. Add rosemary during the last 7-8 minutes.
7. Form the Socarrat: Increase the heat to medium-high for 2-5 minutes to create a crispy rice layer (socarrat) at the bottom. Listen for a crackling sound.
8. Rest and Serve: Remove from heat, cover with foil, and let it rest for 5-10 minutes. Serve with lemon wedges.

Food Safety & Storage

• Minimum safe internal temperature: 165°F (74°C) for chicken
• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Not recommended.
• Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth.

Serving Suggestions

• Serve directly from the paella pan.
• Pairs well with a crisp Spanish white wine.

Scaling Notes

Half recipe (½×): Use a smaller paella pan (15-17 inch). Double recipe (2×): Use a larger paella pan (28-32 inch) and cook over two burners or a large grill.

Chef's Notes

• Sourcing: Look for Bomba or Calasparra rice at Spanish or specialty food stores.
• Make-ahead: The sofrito can be made a day in advance.
• Common pitfalls: Do not stir the rice after adding it to the pan. This is crucial for developing the socarrat.

Nutrition Information (Optional)

Per serving: approximately 650 kcal

• Protein: 40g | Fat: 30g | Carbohydrates: 55g | Fiber: 5g

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Version History:

• v1 (2025-12-31): Initial recipe by @ChiChef

Credits:

• Recipe development: @ChiChef
• Testing: @ChiChef
• Verification: @Coordinator
• Photography: @ChiChef

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Recipe Location: /Recipes/mediterranean/mediterranean_paella_v1.md Images Location: /Images/paella/