Paella Valenciana (Spanish Saffron Rice with Chicken and Rabbit)
Quick answer
Paella Valenciana is a traditional rice dish from the Valencia region of Spain, cooked in a wide, shallow steel pan with saffron-tinted short-grain rice, chicken, rabbit...
What makes this special
- Saffron steeped in hot stock spreads uniform golden color throughout this authentic Paella Valenciana.
- Saffron pre-steeped in hot stock spreads its golden color uniformly through the rice
- No stirring after adding rice allows the socarrat crust to form on the bottom
Key ingredients
Core cooking flow
- 1 Warm a small portion of the chicken broth and steep the 0.5 g saffron for 5 minutes.
- 2 Pour 60 ml olive oil into a wide paella pan and heat it over medium-high heat.
- 3 Do not scrape away the browned fond on the pan bottom.
Paella Valenciana is a traditional rice dish from the Valencia region of Spain, cooked in a wide, shallow steel pan with saffron-tinted short-grain rice, chicken, rabbit, and green beans. The chicken and rabbit are seared first to build a fond on the pan's surface, which the rice absorbs as it cooks in the broth. Saffron must be bloomed in hot stock beforehand to extract its color and aroma evenly across every grain. Once the rice goes in, it is never stirred - the undisturbed bottom layer forms the socarrat, a caramelized crust of toasted rice that defines an authentic paella. In the final three minutes, the heat is raised to drive off remaining moisture, leaving grains that are firm on the outside and moist within, sitting atop a crackling golden crust.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Warm a small portion of the chicken broth and steep the 0.5 g saffron for 5 minutes.
Finely chop the tomatoes, and keep the 300 g short-grain rice unwashed so it releases starch properly in the pan.
- 2Control
Pour 60 ml olive oil into a wide paella pan and heat it over medium-high heat.
Add the 400 g chicken thighs and 200 g rabbit, then sear for about 8 minutes until browned and fond forms on the bottom.
- 3Control
Do not scrape away the browned fond on the pan bottom.
Add the tomatoes and cook for 5 minutes until their moisture reduces, then stir in the 150 g green beans and 1 teaspoon paprika powder.
- 4Heat
Pour in the 800 ml chicken broth with the infused saffron and bring it to a strong boil.
Scatter the 300 g rice in a cross shape, then spread it into a thin, even layer without mounding.
- 5Control
Once the rice is added, do not stir it again.
Cook uncovered over medium heat for 18 minutes, gently rotating the pan as needed so the edges cook evenly and the grains absorb the broth.
- 6Control
When most liquid has disappeared, cook 5 more minutes over low heat, then raise the heat for the final 3 minutes.
Listen for a dry crackling sound, turn off the heat, and rest for 5 minutes before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Fideua is a Valencian dish that mirrors paella in technique but replaces rice with short, thin pasta called fideos. The noodles are toasted in olive oil until golden before being cooked in a seafood broth made from shrimp shells, mussels, and fish stock. As the pasta absorbs the broth, it concentrates the flavor of the sea into each strand. The bottom layer develops a crispy crust called socarrat, prized for its caramelized, toasty crunch. Saffron colors the broth golden and contributes a subtle floral note. The dish is traditionally cooked in a wide, shallow pan to maximize surface area and crust formation. Served with alioli on the side, the garlic-infused mayonnaise adds richness and a pungent kick that amplifies the seafood character.
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