Paella Valenciana
Paella Valenciana.jpg by SieBot · CC BY-SA 3.0
Paella Valenciana is a truly iconic dish from Spain, celebrated for its vibrant flavors and hearty textures. This saffron-infused rice dish combines tender chicken, savory rabbit, fresh green beans, and fragrant spices, making it a perfect centerpiece for family gatherings or special celebrations.
Originating from the Valencian Community in eastern Spain, paella has become a symbol of Spanish culinary tradition. Historically, it was a humble peasant meal cooked over an open fire with locally available ingredients, but today it’s beloved worldwide for its rich history and irresistible taste.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs, bone-in, skin-on
- 1/2 lb rabbit, cut into pieces (optional, can substitute with additional chicken)
- 1 cup green beans, trimmed
- 1 tomato, grated or diced
- 1 1/2 cups short-grain rice (such as bomba or arborio)
- 4 cups chicken broth
- 1/2 tsp saffron threads
- 1 tsp smoked paprika
- 1 lemon, cut into wedges
- Salt to taste
- Fresh rosemary sprig (optional)
Instructions
- 1
Heat olive oil in a large, shallow pan or paella pan over medium heat.
- 2
Add the chicken thighs and rabbit pieces, season with salt, and cook until browned on all sides, about 5-7 minutes.
- 3
Stir in the green beans and cook for another 2-3 minutes.
- 4
Add the grated tomato and cook for 2 minutes, allowing the flavors to meld.
- 5
Pour in the chicken broth and bring to a simmer. Add saffron threads and smoked paprika, stirring well.
- 6
Add the rice evenly across the pan, spreading it out to create an even layer.
- 7
Reduce heat to medium-low and let the rice absorb the broth without stirring, about 15 minutes.
- 8
Adjust salt if needed, and cook until the rice is tender and a slight socarrat (crispy bottom) forms, about 5 more minutes.
- 9
Remove from heat, cover loosely with foil, and let rest for 5 minutes.
- 10
Garnish with lemon wedges and a sprig of rosemary before serving.