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Paella Valenciana is a classic Spanish dish that originates from the Valencia region but is made all over Spain. This flavorful and aromatic dish is a crowd-pleaser, perfect for family gatherings or special occasions. Below is a detailed recipe for making an authentic Paella Valenciana.
Ingredients
- 1/2 cup olive oil
- 1 whole chicken, cut into pieces
- 1 whole rabbit, cut into pieces (use more chicken if you don’t like rabbit)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large tomato, grated
- 1 red bell pepper, diced
- 1 cup green beans (optional)
- 2 cups Bomba or Calasparra rice (short-grain Spanish rice)
- 5 cups chicken stock (preferably homemade)
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges for garnish
Instructions
- Prepare the Saffron by placing it in a small bowl and covering with 2 tablespoons of warm water. Let it steep while you prepare the other ingredients.
- Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat.
Add the chicken and rabbit pieces, and season with salt and pepper. Cook until they are browned on all sides. Remove the meat from the pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté until the onion becomes translucent. Add the diced red bell pepper and cook for another 5 minutes until softened. Stir in the grated tomato and cook until the mixture thickens and the tomato has reduced.
- Add the rice to the pan, stirring to coat the grains with the oil and vegetable mixture. Cook for about 2 minutes to lightly toast the rice.
- Pour in the chicken stock and white wine. Add the saffron along with its soaking liquid, and the smoked paprika. Stir well to combine.
- Return the browned chicken and rabbit to the pan, nestling the pieces into the rice.
Add the green beans if using.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook without stirring for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. If the rice looks too dry before it's done, add a bit more stock.
- When the rice is cooked, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes to allow the flavours to meld.
- Sprinkle the chopped parsley over the top. Serve the paella directly from the pan with lemon wedges on the side for squeezing over each serving.
Tips for Perfect Paella
- Use a proper paella pan: A wide, shallow pan ensures even cooking.
- Don’t stir once the stock is added* This allows the rice to cook evenly and form a crispy bottom layer called “socarrat.”
- Quality ingredients: Use high-quality saffron, olive oil, and fresh vegetables for the best flavor.
Enjoy this traditional Spanish dish with friends and family for an unforgettable culinary experience!
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