Paella Valenciana is the original paella, hailing from Valencia, Spain. It is traditionally made with chicken, rabbit, and local green beans (not seafood, which is a variation). The defining characteristics are the saffron-infused rice and the crispy, caramelized crust that forms at the bottom, known as the socarrat.

Prep Time	Cook Time	Serves
20 minutes	45 minutes	4

Part A: Ingredients

• Meat/Fat: 1/4 cup Olive Oil, 1 lb Bone-in Chicken pieces (cut small), 1/2 lb Rabbit (optional, cut small).
• Vegetables: 1 cup Green Beans (chopped), 1/2 cup Great Northern Beans or Garrofó (large flat white beans), 1 large Tomato (grated or finely puréed), 1 tsp Paprika.
• Rice/Liquid: 2 cups Short-grain Paella Rice (Bomba or Calasparra), 4 cups Chicken Broth (hot), 1/2 tsp Saffron Threads (dissolved in 1 Tbsp hot water), Salt.

Part B: Instructions

Step 1: Sear the Meat and Vegetables

1. Heat the olive oil in a wide, shallow paella pan (or a very wide, shallow skillet) over medium-high heat.
2. Season the chicken and rabbit (if using) and sear until deep golden brown on all sides. Push the meat to the edge of the pan.
3. Add the green beans and white beans to the center and sauté for 5 minutes.

Step 2: Build the Base Flavor

1. Clear a space in the center. Add the grated tomato and cook for 3 minutes until thickened.
2. Stir in the paprika and cook for 30 seconds.
3. Combine the meat and vegetables with the tomato base.

Step 3: Add Rice and Liquid

1. Add the paella rice to the pan and stir for 1 minute to coat the grains in the oil and flavors.
2. Pour in the hot chicken broth and the saffron liquid. Distribute the rice and meat evenly in the pan—do not stir the rice from this point forward.
3. Bring the liquid to a strong boil, then reduce the heat to medium-low. Simmer vigorously for 10 minutes.

Step 4: Cook and Form the Socarrat

1. Continue to simmer gently for another 10–15 minutes until the rice has absorbed most of the liquid.
2. To form the socarrat: For the last 2-3 minutes, increase the heat to medium-high until you hear the rice begin to crackle rapidly. This indicates the rice on the bottom is caramelizing.
3. Remove from the heat, cover the paella with a clean kitchen towel, and let it rest for 10 minutes before serving directly from the pan.