Dinner · 60 min · spanish

Paella Valenciana

Bomba rice does the heavy lifting here, with chicken thighs rounding it out. A Spanish dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Bomba rice
• 1 lb Chicken thighs
• 3/4 lb Rabbit pieces
• 1/2 lb Green beans
• 1 large Tomato
• 1/2 cup Garrofó or lima beans
• 1/2 tsp Saffron
• 1 tsp Smoked paprika
• 1/4 cup Olive oil
• 4 cups Chicken broth

Steps

1. Season the chicken and rabbit generously with salt and brown them in olive oil in a wide paella pan over medium-high heat until deeply golden on all sides, about 8 minutes — this browning builds the whole flavor base.
2. Push the meat to the edges and add the green beans and chopped tomato; cook, stirring, until the tomato melts into a thick jammy sofrito, about 6 minutes.
3. Stir in the smoked paprika for 30 seconds, then pour in the broth and add the saffron; bring to a lively simmer and let the meat cook for 15 minutes so the broth turns rich.
4. Sprinkle the rice in a straight line down the center and distribute it evenly without stirring — from this point on, never stir, so the bottom caramelizes into the crispy socarrat.
5. Cook over medium heat for 10 minutes, add the beans, then lower to a gentle bubble for 8 more minutes, until the liquid is absorbed.
6. Rest the paella off the heat, covered with a clean towel, for 5 minutes.
7. Listen for the faint crackle that means the socarrat is set, then serve straight from the pan with lemon wedges.

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