Paella Valenciana Recipe

Prepare saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot water over them. Let steep for at least 10 minutes to release color and aroma.

Heat a wide paella pan (or large skillet) over medium heat. Add the olive oil and swirl to coat.

Add the chopped onion and diced green pepper. Sauté for 6–8 minutes until softened and lightly golden, stirring occasionally.

Add the minced garlic and smoked paprika; cook for 30 seconds until fragrant (do not burn paprika).

Stir in the grated tomatoes (or crushed tomatoes) and 1/2 teaspoon of the sea salt. Simmer the sofrito 8–10 minutes until it thickens and the raw tomato taste has reduced.

While the sofrito cooks, season the chicken pieces and rabbit (if using) with the remaining 1/2 teaspoon salt and a pinch of black pepper.

Push the sofrito to one side of the pan or make a space in the center. Add a little more oil if the pan looks dry. Add the chicken and rabbit pieces skin-side down. Brown on medium-high heat for 6–8 minutes per side until well colored (they do not need to be fully cooked). Remove and set aside on a plate.

In the same pan, briefly sauté the small green beans for 2–3 minutes until bright green and slightly tender. Remove and set aside with the meat.

If using prawns, quickly sear them 1 minute per side just to color; set aside (they will finish cooking later).

Return the browned meats and beans to the paella pan, distributing them evenly.

Sprinkle the rice evenly across the pan so it forms a uniform layer. Do not stir once you add the stock.

Pour the hot chicken stock over the rice and meats. Add the saffron with its soaking liquid evenly across the pan. Gently shake the pan to level the rice, but do not stir. Taste the broth and adjust salt if needed (add up to 1/2 teaspoon more if required).

Bring to a brisk simmer over medium-high heat. Cook uncovered at a steady simmer for 10 minutes. Reduce heat to medium-low and continue simmering for another 8–10 minutes until most liquid is absorbed and rice is nearly al dente.

About 5 minutes before the end of cooking, arrange the prawns on top, pressing them slightly into the rice so they cook through and take on flavor.

When the rice is cooked but still slightly moist on top, increase the heat briefly for 1–2 minutes to encourage the formation of socarrat (the crisp bottom layer). Watch carefully to avoid burning.

Remove the pan from heat. Cover loosely with a clean kitchen towel or aluminum foil and let rest for 5–8 minutes to allow flavors to settle and rice to finish steaming.

Discard the rosemary sprig (if used) or place it decoratively on top. Scatter chopped parsley over the paella and serve with lemon wedges for squeezing.

Serve directly from the pan, ensuring each portion gets a mix of meat, prawns, beans, and rice with some socarrat.