Paella Valenciana is a signature Spanish dish from Valencia, known for its vibrant colors and rich medley of flavors. This iconic rice dish is traditionally made with a combination of chicken, rabbit, and sometimes snails, cooked with green beans, white beans, and various other vegetables. Saffron, the spice that gives paella its golden color, infuses the dish with a unique aroma and flavor, while rosemary and other herbs add depth to the palate.
Cooked in a wide, shallow pan known as a ‘pael’era,’ Pae’la Valenciana is a communal meal meant to be shared, embodying the spirit of Spanish dining. This dish is not just food; it’s its culinary event, often prepared outdoors and enjoyed surrounded by family and friends. Whether you’ryou’reasoned paella lover or new to this Spanish classic, Paella Valenciana offers a delightful taste of Valencia’s cuisine, making it a festive centerpiece for any gathering.
AuthorJulia ForesekCategoryMain Course, Rice & Risottos, Seafood, SpanishDifficultyIntermediatePrepare the Saffron Broth:
Warm the chicken broth and infuse it with the saffron threads. Let it steep while you prepare the rest of the ingredients.
Brown the Meats:
Heat the olive oil in a paella pan or a large, shallow skillet. Season the chicken and rabbit pieces with salt and pepper. Brown them over medium-high heat until golden. Remove and set aside.
Sauté the Vegetables:
In the same pan, add the onion and green pepper. Cook until softened. Add the tomato and cook until the mixture caramelizes slightly and the flavors meld.
Cook the Paella:
Add the rice to the pan, stirring to coat the grains with the vegetable mixture. Sprinkle with smoked paprika and stir again.
Return the meats to the pan. Add the green beans and lima beans. Pour the warm saffron-infused broth over everything. Adjust the seasoning with salt and pepper.
Simmer the Paella:
Reduce the heat to low and cook the paella uncovered, without stirring, for about 20-25 minutes, or until the rice is almost tender and the liquid has been mostly absorbed.
Finish Cooking:
Increase the heat to medium-high for a few minutes at the end of cooking to create the socarrat (the crispy crust on the bottom of the pan).
Remove from heat and cover with foil. Let it rest for 10 minutes before serving.
Serve:
Garnish with lemon wedges and sprigs of rosemary. Serve directly from the pan.
Ingredients
Directions
Prepare the Saffron Broth:
Warm the chicken broth and infuse it with the saffron threads. Let it steep while you prepare the rest of the ingredients.
Brown the Meats:
Heat the olive oil in a paella pan or a large, shallow skillet. Season the chicken and rabbit pieces with salt and pepper. Brown them over medium-high heat until golden. Remove and set aside.
Sauté the Vegetables:
In the same pan, add the onion and green pepper. Cook until softened. Add the tomato and cook until the mixture caramelizes slightly and the flavors meld.
Cook the Paella:
Add the rice to the pan, stirring to coat the grains with the vegetable mixture. Sprinkle with smoked paprika and stir again.
Return the meats to the pan. Add the green beans and lima beans. Pour the warm saffron-infused broth over everything. Adjust the seasoning with salt and pepper.
Simmer the Paella:
Reduce the heat to low and cook the paella uncovered, without stirring, for about 20-25 minutes, or until the rice is almost tender and the liquid has been mostly absorbed.
Finish Cooking:
Increase the heat to medium-high for a few minutes at the end of cooking to create the socarrat (the crispy crust on the bottom of the pan).
Remove from heat and cover with foil. Let it rest for 10 minutes before serving.
Serve:
Garnish with lemon wedges and sprigs of rosemary. Serve directly from the pan.
Notes
Pe “fact Wine Pairing:
- Rosado (Rosé): With its crisp and fruity flavors, a chilled Spanish Rosado complements the richness and variety of flavors in the paella.
