Paella Valenciana is the original, traditional paella from the Valencia region of Spain. Unlike seafood paella, this version is based on chicken, rabbit (or sometimes duck), and fresh green vegetables, cooked with saffron-infused rice over an open fire (though a stove works just as well).

Prep Time	Cook Time	Serves
20 minutes	45 minutes	4

Part A: Ingredients

• Meat: 1 lb Chicken Thighs (bone-in, cut into small pieces), 1 lb Rabbit (cut into small pieces, optional, substitute with more chicken).
• Vegetables: $1/2$ cup Green Beans (chopped), $1/2$ cup Lima Beans (or Garrofón beans, optional).
• Aromatics: 4 Tbsp Olive Oil, 1 medium Tomato (grated), 1 tsp Sweet Paprika.
• Rice & Liquid: 2 cups Short-grain Paella Rice (Bomba or Calasparra), 5 cups Hot Chicken Stock, 1 pinch Saffron Threads (bloomed in 2 Tbsp hot stock).
• Seasoning: Salt, 1 sprig Fresh Rosemary (optional).

Part B: Instructions

Step 1: Sear the Meat

1. Heat the olive oil in a wide, shallow paella pan (paellera) over medium-high heat.
2. Season the chicken and rabbit pieces with salt. Sear the meat in the oil until well-browned on all sides. Push the meat to the sides of the pan.

Step 2: Sauté the Vegetables and Aromatics

1. Add the green beans and lima beans (if using) to the center of the pan and sauté for 5 minutes.
2. Stir in the grated tomato and cook for 2 minutes.
3. Stir in the sweet paprika, cooking for only 30 seconds to prevent burning. Mix all the contents of the pan together.

Step 3: Add Rice and Liquid

1. Add the paella rice to the pan and stir for 2 minutes to toast the grains (sofrito).
2. Pour in the hot chicken stock and the saffron threads (with the blooming liquid). Stir everything once to distribute the ingredients evenly. Add the rosemary sprig if using.
3. Bring the paella to a rolling boil, then taste the broth and adjust the salt generously.

Step 4: Simmer and Finish

1. Reduce the heat to a medium-low simmer. Do not stir the rice again.
2. Simmer for 15–20 minutes until the liquid is almost completely absorbed and the rice is cooked al dente.
3. For the last 5 minutes, if the top looks dry but the bottom isn’t crispy, increase the heat to medium-high for about 1–2 minutes (listen for a gentle crackling sound) to achieve the socarrat (the crispy, toasted rice crust on the bottom).
4. Remove from heat, cover the pan with foil or a clean towel, and let rest for 5–10 minutes before serving.