Arroz a la Valenciana (Paella Valenciana)
Authentic Spanish rice dish featuring chicken, rabbit, and seasonal vegetables cooked in a wide paella pan. Earthy saffron notes meet tender meat and socarrat (crispy rice bottom) for a traditional Sunday lunch.
A little context
Originating in Valencia, Spain, this dish is the national dish of the region and is traditionally cooked over wood fire. It typically includes chicken, rabbit, green beans, and butter beans (garrofó) rather than seafood. The name is often confused with Latin American tomato rice dishes, but the authentic version relies on saffron and specific rice varieties like Bomba.
Method
- 01
Prep the meat
Pat chicken and rabbit dry with paper towels. Season generously with salt. This ensures proper browning.
- 02
Sear the meat
Heat olive oil in the paella pan over medium-high heat. Add meat skin-side down. Sear for 5 minutes until golden brown. Flip and cook 3 minutes more. Remove meat and set aside.
- 03
Cook the vegetables
In the same oil, add green beans and butter beans. Fry for 5 minutes until slightly charred. Add minced garlic and grated tomato. Cook until liquid evaporates, about 5 minutes.
- 04
Bloom spices
Stir in paprika quickly to prevent burning. Immediately deglaze with a splash of water. Return the meat to the pan, nestling it into the vegetables.
- 05
Simmer the base
Add half of the hot water. Bring to a simmer and cook uncovered for 10 minutes to infuse flavor into the meat and beans.
- 06
Add rice and saffron
Dissolve saffron in the remaining hot water. Distribute rice evenly over the pan. Pour the saffron water over the rice. Do not stir from this point forward.
- 07
Boil and reduce
Increase heat to high for 5 minutes to bring to a rolling boil. Reduce to low and simmer for 13 minutes.
- 08
Create socarrat
In the last 2 minutes, increase heat slightly. Listen for a faint crackling sound indicating the bottom rice is crisping. Watch closely to avoid burning.
- 09
Rest the paella
Remove from heat. Cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving to allow juices to redistribute.
Pro tips
- ✦Use Bomba rice; it absorbs 3x its volume in liquid without breaking.
- ✦Never stir the rice after adding the water or you will make risotto, not paella.
- ✦To check for socarrat, tap the pan bottom; it should sound hollow.
- ✦If using dried beans, soak them overnight before cooking.
- ✦Saffron quality varies; toast threads lightly before crushing for maximum aroma.
Shop this recipe
As an Amazon Associate we earn from qualifying purchases.
Substitutions
- rabbit → extra chicken thighs (traditional but all-chicken is common at home)
- butter beans (garrofó) → cannellini beans (similar texture but less creamy)
- paella pan → large stainless steel skillet (works but harder to get even socarrat)
Storage
fridge 2 days; reheat in skillet with splash of water to restore texture. Do not freeze raw rice components.
What to serve with it
- Spanish white wine (Albariño or Verdejo)
- Simple green salad with vinaigrette
- Garlic bread for dipping
FAQ
Can I use long-grain rice?+
No, it will become mushy. Use short-grain Spanish rice like Bomba.
Why is my rice undercooked?+
You likely added cold water or stirred the rice. Always use hot water and keep the pan undisturbed.
Can I make this vegetarian?+
Remove meat and use vegetable stock. Add artichokes and peas for authenticity.
Share this recipe
Notes from the community
Sign in to leave a note.
No notes yet — be the first.
