Paella Valenciana is the original paella, a rustic dish from the fields of Valencia, Spain. It traditionally features short-grain rice, chicken, rabbit, green beans, and sometimes snails, cooked in a wide, shallow paella pan over an open fire. Saffron gives it its signature golden hue and aroma.

Prep Time	Cook Time	Serves
30 minutes	1 hour	4-6

Part A: Ingredients

• Rice: 2 cups Bomba or Calasparra rice (Spanish short-grain rice – essential for texture).
• Protein: 1 lb Bone-in, skin-on Chicken pieces (thighs/drumsticks), 1 lb Rabbit pieces (optional, but traditional).
• Vegetables: $1 \frac{1}{2}$ cups Green Beans (fresh, trimmed), 1 large Ripe Tomato (grated), 1 Tbsp Sweet Paprika.
• Liquid: 4-5 cups Hot Chicken or Rabbit Stock, a pinch of Saffron threads (bloomed in 2 Tbsp hot water).
• Fat: $1/4$ cup Olive Oil.
• Seasoning: Salt to taste.
• Optional: 12-18 Snails (fresh or canned, cooked).

Part B: Instructions

Step 1: Prep the Paella Pan

1. Heat a large paella pan (18-20 inches recommended) over medium-high heat. If you don’t have a paella pan, use a wide, shallow pan or a large cast-iron skillet.

Step 2: Sear the Meat

1. Add the olive oil to the hot pan. Add the chicken and rabbit pieces. Season with salt.
2. Sear the meat on all sides until well browned. This takes about 10-15 minutes. Remove the meat from the pan and set aside.

Step 3: Build the Sofrito and Add Vegetables

1. Add the green beans to the same pan and sauté for 5 minutes until slightly softened and lightly browned. Push them to the side of the pan.
2. Add the grated tomato to the center of the pan. Cook for 5 minutes, stirring, until the liquid has evaporated and the tomato has darkened.
3. Stir in the sweet paprika and cook for 1 minute (do not burn the paprika).

Step 4: Combine and Add Rice

1. Return the seared chicken and rabbit to the pan, mixing it with the vegetables.
2. Add the Bomba or Calasparra rice to the pan, spreading it evenly in a single layer. Stir the rice for 1-2 minutes to toast it slightly, coating it with the oil and flavors from the pan.

Step 5: Add Liquid and Simmer

1. Pour the hot chicken/rabbit stock over the rice, ensuring all grains are submerged. Add the bloomed saffron threads and their liquid.
2. Bring the paella to a strong boil for 5 minutes, shaking the pan gently to evenly distribute the liquid. Do not stir the rice from this point forward.
3. Reduce the heat to medium-low and continue to simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is nearly cooked. If using snails, add them in during this stage.

Step 6: Achieve the Socarrat

1. Increase the heat to medium-high for the last 2-3 minutes of cooking. Listen for a crackling sound, which indicates the formation of the socarrat – the crispy, caramelized crust of rice at the bottom of the pan. Be careful not to burn it.
2. Remove the paella from the heat. Cover the pan loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.

Step 7: Serve

• Serve the Paella Valenciana directly from the pan, traditionally with lemon wedges on the side.