Paella Valenciana
The inland Valencian original: chicken and rabbit browned in a wide flat pan with flat green beans, butter beans, and saffron, then bomba rice cooked undisturbed until a toasted socarrat forms underneath.
- 1
Set a 17-inch paella pan over two burners on medium-high and add the olive oil. Season the chicken and rabbit with the salt.
- 2
Brown the chicken and rabbit slowly around the outside of the pan, 15 to 18 minutes, turning until every side is deep golden. Push the meat to the rim.
- 3
Add the green beans to the center and cook 3 minutes, then stir in the butter beans and grated tomato and cook until the tomato darkens, about 4 minutes.
- 4
Stir in the paprika off the heat so it does not scorch, then add the water, saffron, and rosemary. Return to the heat and simmer for 20 minutes, until the broth tastes strongly seasoned.
- 5
Discard the rosemary. Rain the rice evenly across the pan and stir once to level it. From this point do not stir again.
- 6
Cook at a hard boil for 10 minutes, then lower the heat and cook 8 minutes more, rotating the pan so it simmers evenly, until the liquid is absorbed and the rice is level with the surface.
- 7
Confirm the chicken registers 165°F at the thickest point. Raise the heat for 60 to 90 seconds, listening for a faint crackle, to toast the socarrat on the bottom.
- 8
Cover the pan loosely with a clean towel and rest 10 minutes. Serve straight from the pan with lemon wedges.
Ingredients
- 1/2 cup olive oil
- 1 1/2 pounds bone-in chicken thighs, cut into 2-inch pieces
- 1 pound rabbit, cut into 2-inch pieces
- 2 teaspoons kosher salt
- 6 ounces flat green beans, trimmed and halved
- 1 cup cooked large butter beans, drained
- 2 Roma tomatoes, grated and skins discarded
- 1 tablespoon sweet paprika
- 8 cups water
- 1/2 teaspoon saffron threads, crumbled
- 1 sprig fresh rosemary
- 3 cups bomba or Calasparra rice
- 1 lemon, cut into wedges
Instructions
- 1
Set a 17-inch paella pan over two burners on medium-high and add the olive oil. Season the chicken and rabbit with the salt.
- 2
Brown the chicken and rabbit slowly around the outside of the pan, 15 to 18 minutes, turning until every side is deep golden. Push the meat to the rim.
- 3
Add the green beans to the center and cook 3 minutes, then stir in the butter beans and grated tomato and cook until the tomato darkens, about 4 minutes.
- 4
Stir in the paprika off the heat so it does not scorch, then add the water, saffron, and rosemary. Return to the heat and simmer for 20 minutes, until the broth tastes strongly seasoned.
- 5
Discard the rosemary. Rain the rice evenly across the pan and stir once to level it. From this point do not stir again.
- 6
Cook at a hard boil for 10 minutes, then lower the heat and cook 8 minutes more, rotating the pan so it simmers evenly, until the liquid is absorbed and the rice is level with the surface.
- 7
Confirm the chicken registers 165°F at the thickest point. Raise the heat for 60 to 90 seconds, listening for a faint crackle, to toast the socarrat on the bottom.
- 8
Cover the pan loosely with a clean towel and rest 10 minutes. Serve straight from the pan with lemon wedges.