Paella Valenciana

Saffron-kissed bomba rice mingles with tender rabbit and chicken, while green beans add a vibrant bite to this authentic Spanish one-pan masterpiece. The magic happens as the rice toasts and absorbs the flavorful stock, developing those coveted crispy, caramelized bits on the bottom. Perfect for impressing guests or celebrating a special occasion with Old World elegance.

Ingredients

1 pound (450g) rabbit, cut into 2-inch pieces

1 pound (450g) chicken thighs and drumsticks, cut into 2-inch pieces

8 ounces (225g) fresh green beans, trimmed and cut into 2-inch lengths

3 cups (600g) short-grain paella rice (bomba or Calasparra variety)

1 teaspoon (0.5g) saffron threads

6 cups (1.4 liters) chicken or rabbit stock, kept warm

1 large onion (300g), finely diced

4 cloves garlic (20g), minced

1 red bell pepper (200g), diced

6 tablespoons (90ml) extra virgin olive oil

1 teaspoon (5g) smoked paprika

Salt and freshly ground black pepper to taste

1 cup (240ml) dry white wine

2 bay leaves

Lemon wedges for serving

Instructions

Heat the saffron threads in a dry skillet over medium heat for 1-2 minutes, stirring constantly until fragrant. Pour 1/4 cup (60ml) of the warm stock over the saffron and let steep for at least 15 minutes to release color and flavor.

Season the rabbit and chicken pieces generously with salt and pepper. Heat 3 tablespoons (45ml) of olive oil in a 14-16 inch paella pan over medium-high heat. Working in batches, brown the meat on all sides until deep golden, about 12-15 minutes total. Remove the meat to a plate and set aside.

Add the remaining 3 tablespoons (45ml) of olive oil to the pan and sauté the diced onion and red bell pepper until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the rice to the pan and stir continuously for 2-3 minutes, toasting it lightly so each grain becomes coated with oil and takes on a slightly translucent appearance at the edges. This toasting step is essential for proper texture.

Pour in the white wine and stir until it is almost completely absorbed by the rice, about 2-3 minutes. Return the browned meat to the pan, nestling it among the rice. Add the bay leaves and smoked paprika, stirring to combine.

Pour in the warm saffron-infused stock along with the remaining stock, bringing the liquid to a boil. Do not stir from this point forward. Arrange the green beans over the surface of the rice and meat. Reduce heat to medium and simmer uncovered for 18-22 minutes, until the rice has absorbed most of the liquid and is tender but still maintains a slight firmness (al dente), and the meat is completely cooked through.

Increase heat to medium-high for the final 1-2 minutes to create the socarrat. Listen for a gentle crackling sound from the bottom of the pan and smell a toasted, nutty aroma. This crust should not burn but develop a golden-brown color. Remove from heat immediately once you hear the crackling.

Cover the paella with aluminum foil and let rest for 5 minutes off the heat. This allows the rice to finish absorbing any remaining liquid and makes serving easier.

Uncover and check that the rice is fully tender and has absorbed all liquid. Serve directly from the pan, using a wooden spoon to include some of the flavorful socarrat in each portion. Garnish with fresh lemon wedges on the side.