The aroma of saffron and toasted rice is enough to transport any home cook to the sunny coast of Valencia. This traditional paella is a hearty, communal dish that celebrates fresh ingredients and the joy of slow, mindful cooking, making it the perfect centerpiece for your next weekend family gathering.

Recipe Details

  • Yields: 4
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 80 min

Ingredients

  • 500 g of bomba rice
  • 1 free-range chicken, cut into pieces
  • 500 g of rabbit, cut into pieces
  • 150 g of flat green beans (bajoqueta)
  • 150 g of large white beans (garrofó)
  • 2 ripe tomatoes, grated
  • 1 tablespoon of sweet paprika
  • A few saffron threads
  • 5 tablespoons of extra virgin olive oil
  • Salt to taste
  • 1.5 liters of water
  • (Optional) 6 artichokes, chopped
  • (Optional) 500 g of cleaned snails

Instructions

  1. Begin by heating the extra virgin olive oil in a wide paella pan over medium-high heat. Add the pieces of chicken and rabbit, frying them until they are a deep golden brown on all sides.
  2. Introduce the green beans and the large white beans to the pan. Sauté the vegetables with the meat for a few minutes, allowing them to soften and absorb the savory fats.
  3. Stir the grated tomatoes into the center of the pan. Cook this mixture down until the liquid has reduced and the oil begins to separate from the tomato pulp.
  4. Sprinkle the sweet paprika over the ingredients. Stir quickly to distribute the spice, but be careful to move to the next step immediately so the paprika doesn't burn and turn bitter.
  5. Pour the 1.5 liters of water into the pan and bring the liquid to a boil. Lower the heat to medium and let it simmer for 20 minutes, which allows the meat and vegetables to create a flavorful, rich broth.
  6. Carefully distribute the rice in an even layer across the entire pan. Add the saffron threads and a pinch of salt, adjusting the seasoning to your liking.
  7. Set the heat to high and cook for 10 minutes. It is important to avoid stirring the rice during this time. After 10 minutes, turn the heat down to medium-low and simmer for an additional 8 to 10 minutes until the broth is fully absorbed and the rice reaches a tender consistency.
  8. If you enjoy a herbal aroma, you can lay a few sprigs of fresh rosemary on top of the rice during these final minutes of the cooking process.
  9. Once the rice is ready, remove the pan from the stove. Cover the paella with a clean kitchen towel and let it rest for 5 minutes before serving to settle the flavors.

Tips for Success

For a more vegetable-forward dish, feel free to add six chopped artichokes when sautéing the beans. If you want to follow the most traditional Valencian preparations, you can also include 500 g of cleaned snails. Remember that the key to a great paella is the "socarrat"—that delicious, slightly toasted layer of rice at the bottom of the pan—which forms best when the rice is left undisturbed during the final simmer.

Gather your friends and family around the table to enjoy this authentic taste of the Mediterranean!