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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 OvenStandardHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-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 butter beans or lima beans (15 oz), 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 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 butter beans or lima beans (15 oz).

  4. 4

    Pour in 6 cups hot chicken stock (gluten-free) and saffron water. Add 2 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.

Questions

How long does Paella Valenciana keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Paella Valenciana?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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