Paella Valenciana

Name: Paella Valenciana
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Spanish
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

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

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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

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

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

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

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

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

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

Verify chicken and rabbit reach 165°F (74°C). Remove rosemary sprigs. Rest 5 minutes uncovered.
8

Serve from the pan with 2 cut into wedges lemon.

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Questions

How much time should I plan for Paella Valenciana?

As written, 85 minutes: 40 of prep and 45 of cooking. The longest single stretch is step 6 (15 minutes): "Transfer to the oven and bake for 12 to 15 minutes until liquid is absorbed."

What oven temperature does Paella Valenciana need?

For Paella Valenciana, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 15 minutes, in step 6. Step 7 reads: "Verify chicken and rabbit reach 165°F (74°C)."

What can I use instead of saffron in Paella Valenciana?

The entry for Paella Valenciana calls for 1/2 tsp saffron threads, crumbled. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use chicken breasts instead of chicken thighs in Paella Valenciana?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Paella Valenciana uses 2 lbs bone-in, skin-on chicken thighs, cut in half.

Is Paella Valenciana gluten-free?

Yes. As written, nothing in the ingredient list for Paella Valenciana is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the stock.

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