Paella was born in the gardens of Valencia in the 19th century as a farmers' dish, cooked over a wood fire with the available ingredients: rice, vegetables from the garden and game or corral. Its name comes from the container in which it is cooked, the
Mediterranean
Valencian Paella
Original recipe for Valencian paella with chicken, rabbit and garrofon. Authentic, step by step and with the perfect socarrat.
- Spain
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 45 g
- Fat 14 g
Story behind the dish
Preparation
Paella Valenciana is a preparation from Spain with medium difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of bomb rice.
- Have ready: 1 chopped chicken (approx. 800 g).
- Have ready: 300 g of chopped rabbit.
- Have ready: 200 g of flat green beans (bajoqueta).
- Have ready: 150 g of garrofon (or large white bean).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in the paella pan and brown the chicken and rabbit...
Heat oil in the paella pan and brown the chicken and rabbit with salt and pepper over medium-high heat until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the green beans and the garrofon
Add the green beans and the garrofon, sauté for 5 minutes along with the meat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the grated tomato and paprika.
Add the grated tomato and paprika, sauté for 2 minutes without burning the paprika. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Pour in the water or broth
Pour in the water or broth, add the saffron and rosemary, increase the heat and cook for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt
Adjust the salt, distribute the rice evenly and do not stir it from this point on. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Cook over high heat for 10 minutes and then over low heat for 8 more minutes.
Cook over high heat for 10 minutes and then over low heat for 8 more minutes, until the rice absorbs the liquid. Let rest 5 minutes before serving. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Socarrat (toasted bottom rice) is obtained by raising the heat during the last minute of cooking.
- Always use short grain bomb type rice, it absorbs the broth better without overdoing it.
Variations
- Mixed paella (with added seafood)
- Vegetable paella (without meat, with artichoke and pepper)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.