Authentic Paella Valenciana is a classic Spanish dish. It uses simple foods and careful cooking.
A true Paella Valenciana is made with chicken, rabbit, and local Spanish beans. It does not use seafood or chorizo.
The dish is cooked in one pan. A rich tomato sofrito adds deep flavor. The rice then cooks until tender. The goal is a crisp, golden base called socarrat.
With a few classic steps, you can make this famous Spanish dish at home.
Recipe Key Information
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4 servings
- Difficulty Level: Medium
The Essential Ingredients for Authentic Paella Valenciana
Use the right ingredients for true flavor and texture. Each one helps build the rich broth and classic shape of the dish.
- 400g (2 cups) Bomba or Calasparra Rice: This rice is key. Do not use long-grain or arborio rice.
- 500g Bone-in Chicken: Cut into small pieces. The bones add rich flavor to the broth.
- 400g Rabbit: Cut into pieces. Rabbit is a key part of a true Valenciana paella.
- 150g Flat Green Beans: Use Romano or runner beans. Trim and cut them into even pieces.
- 100g Garrofón Beans: Use large butter beans or lima beans if garrofón is not available.
- 2 Medium Ripe Tomatoes: Grate the tomatoes to make the base for the sofrito.
- 1 Teaspoon Sweet Spanish Paprika: Use sweet, unsmoked paprika for color and mild flavor.
- 1 Pinch Saffron Threads (10–12 threads): Saffron adds a golden color and a light, classic aroma.
- 100ml Extra Virgin Olive Oil: Use it to brown the meat and cook the beans and tomato.
- 1.2–1.5 Liters Water: Add it to the pan with the meat and vegetables. It makes the rich broth.
- 1 Sprig Fresh Rosemary: Add it for a short time while the rice cooks.
- Salt: Add salt to taste.
Necessary Equipment and Heat Control
Use a wide, flat paella pan. Its large base helps the liquid cook off well. It also keeps the rice in a thin, even layer.
If you cook paella on a stove, watch the heat. Most stove burners are smaller than the pan. Turn the pan from time to time. This helps the heat reach all parts of the pan.
Step-by-Step Cooking Instructions
Step 1: Brown the Chicken and Rabbit
Put a wide, shallow paella pan over medium-high heat. Add 100 ml of olive oil. Salt the chicken and rabbit well.
Add the meat to the hot oil. Cook for 10 to 15 minutes. Turn the meat often. Cook until all sides are deep brown.
Move the meat to the edge of the pan.
Step 2: Cook the Beans
Add the flat green beans and garrofón beans to the hot oil. Cook for 3 to 4 minutes. Stir them now and then. Let them brown a little and soften. Move the beans to the edge of the pan with the meat.
Step 3: Make the Sofrito
Add the grated tomatoes to the clear center of the pan. Add 1 teaspoon of sweet Spanish paprika. Cook for 3 to 5 minutes. Stir well.
Let the tomato water cook off. The mix will turn thick and dark. Now mix the tomato, meat, and beans well.
Step 4: Make the Broth
Add 1.2 to 1.5 liters of water to the pan. The water should reach the pan handle rivets.
Turn the heat to high. Bring the broth to a full boil. Add the saffron. Lower the heat and cook for 15 to 20 minutes.
The broth will take on the flavor of the meat, beans, and tomato.
Taste the broth before adding the rice. It should taste a little salty. The rice will soak up the salt as it cooks.
Step 5: Add the Rice
Pour the 400 g of Bomba rice across the pan in one line. Use a spoon to spread the rice in an even layer. Do not stir the rice again.
Step 6: Cook the Rice
Keep the heat high for 8 to 10 minutes. The broth should boil well. Place the rosemary sprig on top of the rice.
Then lower the heat to medium-low. Cook for 8 to 10 more minutes. Let the rice soak up the broth. When the broth is gone, remove the rosemary.
Step 7: Make the Socarrat
Turn the heat to high for the last 1 to 2 minutes. Listen to the pan. You should hear a light crackle.
This means the rice at the bottom is getting crisp. This crisp layer is called socarrat.
Watch the pan closely. Turn off the heat at once if you smell burning.
Step 8: Rest and Serve
Take the pan off the heat. Cover it with a clean towel or parchment paper. Let it rest for 5 to 10 minutes.
This helps the rice set and keeps the grains moist. Bring the pan to the table. Serve the paella right from the pan.
Critical Rules for Authentic Paella Success
1. Do Not Stir the Rice
Do not stir paella after you spread the rice in the pan. Stirring can break the rice and make it too thick. It can also make the rice soft and sticky.
Let the rice cook on its own. This helps each grain stay firm and apart.
2. Use Bomba or Calasparra Rice
Use Bomba or Calasparra rice for true paella. Do not use long-grain rice or Arborio rice.
Bomba rice can take in a lot of stock. It can hold up to three times its size in liquid. The rice stays firm as it cooks.
3. Turn the Pan on the Stove
A home stove may not heat the whole paella pan at once. Some parts may get more heat than others.
Turn the pan as the rice cooks. This helps all parts cook at the same rate. It also helps you get a crisp base, called socarrat, with no raw spots.
