Paella Valenciana (Valencian Chicken and Rabbit Paella)
Local name: Paella valenciana
In short: Chicken, rabbit, flat green beans and white beans simmered with saffron and short-grain rice in a wide pan until the base toasts into a crisp socarrat. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 5 min
- Resting
- 5 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 545 kcal
Paella valenciana comes from the rice country around Valencia, where it is a Sunday meal, often cooked outdoors over a wood fire. The classic pan holds chicken, rabbit, flat green beans, large white beans, tomato and saffron, with no chorizo and no seafood. Rice cooks in a shallow layer so the bottom toasts into the prized crust called socarrat. Do not stir once the rice goes in.
Instructions
- Season the chicken and rabbit with 1 1/2 tsp of the salt. Heat the oil in a 38 to 40 cm (15 to 16 in) paella pan over medium-high heat and brown the meat for 12 to 15 minutes, turning, until deep golden all over.
- Push the meat to the edges. Add the green beans to the center and cook 3 minutes, then add the grated tomato and cook 3 to 4 minutes until it darkens into a thick paste.
- Stir in the paprika for 10 seconds, then pour in the hot water straight away. Add the saffron, rosemary, lima beans and the remaining salt, and bring to a boil.
- Simmer uncovered for 20 minutes to build the broth. Taste it: it should be quite salty, because the rice will soften it. Fish out the rosemary.
- Scatter the rice in an even layer and level it once with a spoon. Cook over medium-high heat for 8 minutes, then medium-low for 8 to 10 minutes. Do not stir. Rotate the pan if your burner is uneven.
- When the liquid has been absorbed and the rice is just tender, raise the heat for 45 to 60 seconds until you hear light crackling and smell toasting. That is the socarrat. Do not let it burn.
- Cover the pan with a clean towel and rest 5 minutes. Serve straight from the pan with lemon wedges.
Tips
- No rabbit? Use all chicken, or add a few pieces of pork rib. Dried large white beans can replace garrofó (the flat Valencian lima bean): soak them overnight and boil until tender first.
- Match the pan to your burner. Rice should be only about 1 cm (1/2 in) deep, so a smaller pan needs less rice. If you have no paella pan, use the widest skillet you own.
Questions and answers
Does real paella valenciana contain chorizo or seafood?
No. The Valencian version uses chicken, rabbit, green beans, white beans and sometimes snails or duck. Seafood paella and mixed paella are separate dishes.
What is socarrat and how do I get it?
Socarrat is the thin toasted layer of rice on the base of the pan. Raise the heat for the last minute until you hear crackling, then rest the pan.
Can I make paella ahead of time?
It is best eaten straight from the pan. Leftovers keep 2 days in the fridge and reheat in a skillet with a splash of water, but the rice will be softer.
How long does it take to make Paella Valenciana (Valencian Chicken and Rabbit Paella)?
About 1 h 35 min in total: 30 min of preparation and 1 h 5 min of cooking.
How many calories are in Paella Valenciana (Valencian Chicken and Rabbit Paella)?
About 545 kcal per serving, with 32 g of protein, 60 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 545 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 60 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
