Paella Valenciana is the original and most traditional version of Spain’s famous rice dish, hailing from the Valencia region where it was born over 200 years ago. This authentic recipe stays true to its roots, featuring tender rabbit, chicken, green beans, lima beans, and sometimes snails, all cooked together with short-grain rice in a wide, shallow pan called a paellera. The magic happens when saffron transforms the rice into a gorgeous golden color while infusing every grain with its distinctive, earthy flavor. Unlike many modern variations, traditional Paella Valenciana contains no seafood, chorizo, or peas. The dish is meant to develop a slight crust on the bottom called socarrat, which adds a delightful smoky flavor and textural contrast. This recipe serves 8-10 people and is perfect for gathering family and friends around a large pan for a true Spanish dining experience.
Essential Ingredients
- 3 cups Spanish short-grain rice (Bomba or Arborio as substitute)
- 1 whole chicken, cut into 8-10 pieces
- 1 pound rabbit, cut into pieces (optional, can substitute with more chicken)
- 1/2 pound green beans, trimmed and cut into 2-inch pieces
- 1/2 pound lima beans (garrofón beans if available)
- 2 large red bell peppers, cut into strips
- 4 large tomatoes, grated (discard skins)
- 6 cups chicken stock
- 1/2 cup olive oil
- 1 teaspoon sweet paprika (pimentón dulce)
- Pinch of saffron threads
- 4 garlic cloves, minced
- 1/2 cup green beans
- Salt to taste
- Lemon wedges for serving
- Fresh rosemary sprigs
Preparing Your Paella Pan
The key to authentic paella lies in using the right pan. A traditional paellera is wide and shallow, allowing the rice to cook in a thin layer. If you do not have a paellera, use the widest, shallow pan you own, ideally 17-19 inches for this serving size. The pan should be large enough that the rice layer is no more than 2 inches deep.
Heat your paella pan over medium-high heat and add the olive oil. The oil should coat the entire bottom of the pan evenly. This initial heating and oiling of the pan creates the foundation for developing the coveted socarrat later in the cooking process.
Building the Flavor Base
Season the chicken and rabbit pieces with salt and place them in the hot oil. Brown the meat on all sides for about 8-10 minutes total. The goal is to develop a golden-brown color that will add depth to the final dish. Remove the browned meat and set aside on a plate.
In the same oil, add the grated tomatoes and minced garlic. Cook this mixture for 3-4 minutes until the tomatoes break down and become concentrated. Add the sweet paprika and stir constantly for 30 seconds to release its flavor, being careful not to let it burn as burnt paprika becomes bitter.
Adding the Vegetables and Rice
Return the browned chicken and rabbit to the pan, nestling them into the tomato mixture. Add the green beans and lima beans, distributing them evenly around the pan. Pour in the rice, spreading it evenly across the entire surface of the pan. This is important because you should not stir paella once the rice is added.
In a small bowl, crush the saffron threads with your fingers and mix with 2 tablespoons of warm stock to release the color and flavor. Pour this saffron mixture over the rice along with the remaining hot chicken stock. The liquid should just barely cover the rice and ingredients.
The Critical Cooking Process
Bring the paella to a boil over high heat, then immediately reduce to medium-low heat. This is where patience becomes crucial. Do not stir the rice at any point from now on. Let the paella simmer gently for about 18-20 minutes. The rice will absorb the liquid gradually, and you will hear gentle bubbling sounds.
After about 15 minutes, nestle the red pepper strips and rosemary sprigs decoratively on top. In the final 3-5 minutes of cooking, you may hear crackling sounds from the bottom of the pan. This indicates the socarrat is forming, which is exactly what you want.
Testing for Doneness
To check if your paella is ready, look for these signs: the rice should have absorbed almost all the liquid, the grains should be tender but still have a slight bite, and you should smell a toasty aroma indicating the socarrat has formed. You can gently push a spoon into the rice at the edge to check if liquid remains underneath.
When the rice is cooked and you hear the gentle crackling of the socarrat forming, remove the pan from heat. Cover the entire pan with a clean kitchen towel and let it rest for 5-10 minutes. This resting time allows the rice to finish cooking with residual heat and helps set the socarrat.
Serving Your Authentic Paella
Remove the towel and garnish the paella with lemon wedges around the edges. Traditionally, paella is served directly from the pan, with diners eating from their section using wooden spoons or forks. The presentation should showcase the beautiful golden color of the saffron rice and the artfully arranged ingredients on top.
The socarrat, or crispy bottom layer, is considered the prize of the dish. Use a spatula to gently scrape up pieces of this caramelized rice crust and distribute it among the servings. The contrast between the creamy rice above and the crispy layer below is what makes authentic paella so special.
Traditional Serving Customs
In Valencia, paella is typically enjoyed as a lunch dish, often prepared outdoors over an open flame. The communal aspect of sharing from one large pan is central to the paella experience. Provide small plates for bones and shells, and encourage everyone to squeeze fresh lemon over their portion just before eating.
Authentic Paella Valenciana represents centuries of tradition and regional pride. By following this traditional recipe and avoiding modern additions like seafood or chorizo, you honor the dish’s true heritage while creating a memorable meal that brings people together around the table, just as it has done in Valencia for generations.
