Paella Valenciana
A home-scale Paella Valenciana with chicken, rabbit, green beans, tomato, saffron, rosemary, and large white beans standing in for garrofó.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Paella
- 360gBomba Rice
- 600gChicken Thigh (cut into pieces)
- 500gRabbit (cut into pieces)
- 200gGreen Bean (trimmed)
- 150gWhite Bean (large, cooked; substitute for garrofó)
Sofrito
- 200gTomato (grated)
- 10gGarlic (finely chopped)
- 4gSmoked Paprika
Broth
- 300mgSaffron Threads
- 2gFresh Rosemary (whole sprig)
Paella
- 60mlExtra Virgin Olive Oil
Broth
- 1.2lChicken Stock (hot)
- 8gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a 40 cm (16-inch) paella pan over medium-high heat.
- 02
Add the chicken thigh and rabbit and brown them well on all sides.
- 03
Add the green beans and cook until they begin to blister. Stir in the white beans gently.
- 04
Lower the heat, add the garlic, then add the tomato and cook until thick and concentrated.
- 05
Stir in the smoked paprika briefly without letting it scorch.
- 06
Pour in the hot chicken stock and add the saffron threads, fresh rosemary, and salt. Bring to a steady simmer, then remove the rosemary after it scents the broth.
- 07
Scatter in the bomba rice evenly and do not stir again.
- 08
Simmer until the rice is almost tender, the liquid is nearly absorbed, and the chicken thigh reaches 74°C (165°F).
- 09
Raise the heat briefly to encourage a light bottom crust, then rest the paella for 5 minutes before serving.
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