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Paella Valenciana

Published: June 2, 2026 Spanish Cuisine ⏱ 1h 10min
Traditional paella valenciana with chicken, rabbit and saffron rice in a wide pan

Paella Valenciana is the original paella — born in the fields of Valencia, Spain. Unlike the seafood paellas common in tourist areas, the authentic version features chicken, rabbit, butter beans, and saffron-kissed rice. Cooked in a wide, shallow pan, the prize is the socarrat — the crispy, caramelized rice crust at the bottom.

Recipe Info

Prep Time20 min
Cook Time50 min
Total Time1h 10min
Servings6
DifficultyMedium
CuisineSpanish

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1 Ingredients

2 Instructions

1

Brown the meats

Heat olive oil in a paella pan over medium-high heat. Season chicken and rabbit with salt, then sear until golden brown on all sides, about 8 minutes. Remove and set aside.

2

Cook the vegetables

Add green beans and butter beans to the pan. Sauté for 3 minutes. Make a well in the center, add grated tomato and paprika, cook for 2 minutes.

3

Add liquid and saffron

Return the meats to the pan. Pour in the broth and water. Add saffron and the rosemary sprig. Bring to a boil and let simmer for 20 minutes.

4

Add the rice

Remove the rosemary sprig. Sprinkle the rice evenly across the pan — do not stir. Distribute the rice gently with a spoon if needed, then do not stir again. Cook on medium-high for 7 minutes.

5

Finish cooking and create socarrat

Reduce heat to low and cook for another 13 minutes without stirring. In the last 2 minutes, increase heat slightly to develop the socarrat (crispy bottom). You'll hear a faint crackling sound.

6

Rest and serve

Remove from heat, cover with a clean towel, and rest for 5 minutes. Serve with lemon wedges directly from the pan.

Pro Tips

  • Never stir the rice after adding it — this is the golden rule of paella.
  • Bomba rice absorbs more liquid than other varieties; adjust accordingly.
  • If you can't find rabbit, use all chicken — it's a common modern adaptation.

Nutrition Information

Calories 490 kcal
Protein 28g
Fat 15g
Saturated Fat g
Carbohydrates 58g
Fiber 4g
Sugar g
Sodium 520mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Socarrat is the crispy, slightly caramelized layer of rice that forms at the bottom of the paella pan. It's considered the best part and is a sign of a well-made paella.
Short-grain rice like Bomba or Calasparra is essential for authentic paella. Long-grain rice won't absorb the flavors properly or create the right texture.
Rating
★ ★ ★ ★ ★ 4.0 (162 votes)
Stephanie Grine

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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