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Paella Valenciana

The original Valencian paella made with chicken, rabbit, green beans, butter beans, and saffron-scented rice cooked until a prized crispy socarrat forms on the bottom. A celebratory weekend dish worth the effort.

85 minHardServes 6590 cal/serving

SpanishDinnerStovetop and OvenStandardGluten-FreeDairy-Free

Ingredients

  • 2 1/2 cups bomba or Calasparra rice (or medium-grain rice)
  • 2 lbs bone-in, skin-on chicken thighs, cut in half
  • 1 1/2 lbs bone-in rabbit pieces (or substitute chicken drumsticks)
  • 6 tbsp extra-virgin olive oil
  • 6 oz fresh green beans or flat green beans (romano), trimmed, halved
  • 1 can canned butter beans or lima beans, drained, rinsed
  • 4 ripe tomatoes, grated or pureed
  • 4 cloves garlic, minced
  • 2 tsp sweet smoked paprika
  • 1/2 tsp saffron threads, crumbled
  • 6 cups chicken stock (gluten-free), hot
  • 2 tsp salt
  • 2 sprigs fresh rosemary sprig
  • 2 lemon, cut into wedges

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Steep 1/2 tsp crumbled saffron threads in 1/4 cup of hot water for 10 minutes.

  2. 2

    Season 2 lbs cut in half bone-in, skin-on chicken thighs and 1 1/2 lbs bone-in rabbit pieces (or substitute chicken drumsticks) generously with 2 tsp salt. Heat 6 tbsp extra-virgin olive oil in a large paella pan over medium-high heat. Brown both meats for about 8 minutes total until deeply golden.

  3. 3

    Add 6 oz trimmed, halved fresh green beans or flat green beans (romano) and cook for 3 minutes. Add 4 cloves minced garlic and 2 tsp sweet smoked paprika, stir for 30 seconds. Add 4 grated or pureed ripe tomatoes and cook for 5 minutes until thickened. Stir in 1 can drained, rinsed canned butter beans or lima beans.

  4. 4

    Pour in 6 cups hot chicken stock (gluten-free) and saffron water. Add 2 sprigs fresh rosemary sprig and taste for salt. Bring to a vigorous boil.

  5. 5

    Sprinkle 2 1/2 cups bomba or Calasparra rice (or medium-grain rice) evenly across the pan. Do NOT stir. Reduce to medium heat and cook for 10 minutes.

  6. 6

    Transfer to the oven and bake for 12 to 15 minutes until liquid is absorbed. Return to stovetop over medium-high heat for 2 minutes to form the socarrat crust.

  7. 7

    Verify chicken and rabbit reach 165°F (74°C). Remove rosemary sprigs. Rest 5 minutes uncovered.

  8. 8

    Serve from the pan with 2 cut into wedges lemon.

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