Paella Valenciana (Spain)
Paella Valenciana is a classic Spanish dish that comes from the Valencia region, famous for its lively flavours and eye-catching presentation. The rice is typically cooked in a wide, shallow pan over an open flame, letting it soak up all the delicious flavours from the broth and ingredients. Although there are plenty of different types of paella across Spain, the Valenciana version is loved for its hearty, authentic taste, often seasoned with aromatic herbs like rosemary.
Huge thanks to Omarallibhoy for teaching us how to make it; it’s honestly easier than you’d expect!
Ingredients
- 1 tbsp table salt
- 8 tbsp of Spanish olive oil
- 400g of chicken on the bone
- 400g of rabbit on the bone
- 200g of runner beans (in Spain we use “ferraura” and “tabella” varietals, but you can not find those anywhere else)
- 100g of broad beans or fresh white butter beans (in Spain we would use “garrafon”)
- 2-3 artichokes (depending on the size)
- 2 small tomatoes or 1 big one
- ½ teaspoon of sweet pimenton
- 1g of saffron (from La Mancha ideally, we say it is the best in the world : )
- 4 garlic cloves
- 2l of water or light chicken stock
- 1 sprig of rosemary
- 500g of Bomba or Calasparra rice
Step 1
Wrap the saffron in aluminium foil and toast it in the paella pan over medium heat for 2 minutes.
Step 2
Increase the heat to maximum and season the edges of the pan with table salt. Wait until the pan is very hot, then drizzle with olive oil—it should begin to smoke right away. This is the signal to add the chicken and rabbit pieces, as the meat needs to absorb the salt at this stage. Fry the meat on all sides until it turns dark golden; this will add flavour to the paella and create a rich stock.
Step 3
Add the roughly chopped runner beans and broad beans, stirring well for 1 minute. Next, add the finely chopped garlic, and after 30 seconds, incorporate the grated tomatoes (discarding the skin), sweet pimentón, and saffron. Cook for 4 minutes, stirring frequently, until the tomatoes have mostly lost their juices and changed colour.
Step 4
Next, add the water and let it simmer for about 20 minutes, allowing the browned bits from the caramelised chicken and vegetables to dissolve and form a rich stock. (If you're using a light chicken stock, you only need to simmer for 5 minutes.) Taste the seasoning, keeping in mind that the rice will absorb some of the saltiness, so it should be quite flavorful.
Step 5
Add the cleaned and quartered artichokes (adding them earlier will darken the entire paella) and the rice. Spread it evenly in the paella pan and cook over high heat for about 10-12 minutes. Then reduce the heat to low and cook for an additional 5-7 minutes, following the package instructions and resting 2-3 minutes less than suggested.
Step 6
Once you’ve added the rice and given it a good stir, avoid stirring the pan again. Stirring can break the film that forms on top of the stock (due to starch, proteins, and oil), which is crucial for even cooking of the rice.
Step 7
When the water level is below the rice, add a sprig of rosemary. If the top layer of rice becomes slightly crispy, cover the paella pan with newspaper during the last 5 minutes of cooking. This will help steam the grains on top while the bottom layer crisps up, creating the prized "socarrat," which is the most valuable part of the paella.
Step 8
When the paella is finished, the rice should form a completely even, flat layer.