Traditional Valencian Paella

• Main Ingredient: Chicken & Rabbit
• Prep Time: 5 mins
• Cook Time: 50-60 mins
• Serves: 4-5
• Recipe by: Valencia Club Cocina

This Traditional Valencian Paella Recipe captures the authentic taste of Spain with chicken, rabbit, fresh beans, and saffron-scented rice. Cooked in a wide pan and finished with a crispy socarrat, this classic dish brings the bold, rustic flavours of Valencia right to your table.

Method

1. Cut the chicken and rabbit into even pieces. Clean lime beans and chop green beans.

2. Peel the garlic and grate the tomato.

3. Put the pan to heat with extra virgin olive oil.

4. Fry chicken and salted rabbit. When nicely browned on all sides, make a hole in the centre of the pan and incorporate the vegetables.

5. Cook for 3-4 minutes, stirring occasionally.

6. Then add the garlic, paprika and tomato, and a little salt if necessary. Check around and add

7. water (i.e amount may vary depending on the type of rice, fire …), add the saffron. Simmer for approximately 30-45 minutes until most of the water has evaporated.

8. Add the rice, distributing it evenly over the pan by moving it around. Once this is done, the paella should not be stirred anymore.

9. Let it cook on high heat for about 8 minutes and add the rosemary. Then reduce heat to continue cooking for about 10 minutes. For the last 1 to 2 minutes increase the heat to medium high, until the bottom layer of rice starts to caramelize, creating what Valencians call the “socarrat”. If the rice starts to burn remove the pan from the heat immediately.

Cook’s Note: 1 cup rice to 3 cups water.