A paella pan, or paellera, is essential for creating the socarrat, the crispy, caramelized rice at the bottom of the pan. If you don't have a paella pan, a wide, shallow skillet can be used, but the socarrat may not be as pronounced. Using a high-quality short-grain rice, such as Bomba rice, is crucial for achieving the right texture. Bomba rice absorbs more liquid than other varieties, resulting in a more flavorful and less mushy paella. Don't stir the paella after adding the rice! This is key to allowing the socarrat to form. Resist the urge to stir, and let the rice cook undisturbed. Feel free to adjust the vegetables to your liking. Other common additions include artichoke hearts, lima beans, or bell peppers. The saffron is what gives paella it's yellow color
Authentic Paella Valenciana
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS144
Transport your kitchen to the sun-drenched shores of Valencia with this authentic paella recipe. Bursting with savory chicken, tender rabbit, and a medley of vibrant vegetables, all infused with the delicate aroma of saffron and herbs, this paella is a true taste of Spain.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate87 g
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Cholesterol82 mg
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Fiber5 g
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Protein34 g
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Saturated Fat9 g
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Sodium328 mg
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Sugar2 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
02
Step
1 hrs
Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
03
Step
20 mins
Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
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RECIPE REVIEWS
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Please Rate
Randal Rohan
Jan 5, 2025This recipe is fantastic! The flavors are so rich and authentic. My family loved it!
Erin Okon
Dec 31, 2024I added some artichoke hearts, and it was delicious!
Carli Ohara
Dec 1, 2024Could I make this in a regular skillet? I don't have a paella pan.
Aiyana Waters
Nov 23, 2024The socarrat was amazing! Thank you for sharing this wonderful recipe.
Haven Mcglynn
Jun 12, 2024The saffron makes all the difference! Don't skip it!
Mireya Tromp
Dec 18, 2023I was a little intimidated at first, but the directions were clear and easy to follow. The paella turned out perfectly!
Seth Abshire
Dec 13, 2023I halved the recipe since it was just for two of us, and it worked out great.