Paella Valenciana Recipe

Traditional Spanish Rice Dish – Paella Valenciana

There’s something absolutely magical about that first bite of authentic Paella Valenciana – the way the saffron-infused rice crunches slightly before giving way to tender grains beneath, how the flavors of land and sea mingle in perfect harmony on your palate. This iconic Spanish dish isn’t just a meal; it’s a celebration in a pan! Dating back to the 18th century in Valencia’s countryside, this dish was originally cooked by farmers over an open fire using ingredients they had on hand – rice, vegetables, rabbit, and sometimes snails.

I first fell in love with Paella Valenciana during a summer vacation along Spain’s eastern coast. Watching local chefs prepare massive paellas in wide, shallow pans over open flames at a beachside festival was nothing short of mesmerizing. What struck me most was how this dish brings people together – families and friends gathering around the pan, serving themselves directly from the center.

While it might seem intimidating at first, making authentic Paella Valenciana at home is actually simpler than you might think! The key is using high-quality ingredients and showing a little patience as the flavors develop. If you enjoyed my Spanish Tortilla recipe I shared last month, you’ll absolutely adore this traditional rice dish that brings the sunshine of Valencia right to your dinner table. So grab your widest pan, pour yourself a glass of Spanish wine, and let’s create some Mediterranean magic together!

What is Paella Valenciana?

Ever wondered what makes a rice dish worthy of national treasure status? Paella Valenciana is the answer to that delicious question! Named after its birthplace, Valencia (Spain’s rice-growing region), this dish is essentially the great-grandparent of all paellas. But why “paella,” you ask? The word actually refers to the wide, shallow pan it’s traditionally cooked in – talk about letting your cookware take all the credit!

As my Spanish grandmother used to say, “The way to a Valencian’s heart is through a properly made paella” – and she wasn’t exaggerating! The authentic version features rabbit, chicken, snails (yes, really!), green beans, and that signature golden color from precious saffron threads. No seafood in the original version, believe it or not! Ready to channel your inner Spanish chef and create a pan of sunshine that would make Valencia proud? ¡Vamos a cocinar! (Let’s cook!)

Why You’ll Love This Paella Valenciana:

This Paella Valenciana will quickly become your go-to impressive dinner party dish for so many reasons! The star attraction is undoubtedly the socarrat – that gloriously crispy layer of rice that forms on the bottom of the pan. This caramelized crust is considered the crown jewel of any proper paella, offering a delightful textural contrast to the tender rice above. Food lovers travel to Spain just to experience this perfect balance of crunch and tenderness in authentic paella!

Making Paella Valenciana at home saves you hundreds compared to a Spanish vacation or even dining at upscale Spanish restaurants where this dish easily commands $35-45 per person. With one pan feeding 6-8 people for around $30 in ingredients, it’s surprisingly economical for such an impressive meal.

The combination of saffron, smoked paprika, and fresh rosemary creates an aromatic flavor profile that’s simply transportive – one bite and you’re sitting at a seaside restaurant on Spain’s Mediterranean coast. Unlike my Seafood Paella recipe, this traditional Valencian version showcases the earthier flavors of Spain’s countryside with tender chicken and rabbit. Why not try both versions and host a paella party? Your friends will be talking about it for months!

How to Make Paella Valenciana:

Quick Overview

This authentic Paella Valenciana delivers restaurant-quality results with straightforward techniques that even beginner cooks can master. The magic happens as the rice slowly absorbs the flavorful broth, resulting in perfectly cooked grains with that coveted socarrat (crispy bottom layer). From start to finish, you’ll need about 90 minutes, but only about 30 minutes of that is active cooking time – the rest is just watching the magic happen!

Key Ingredients for Paella Valenciana:

• 2 cups Spanish bomba rice (or Calasparra rice)
• 4 cups chicken broth
• 1 pound chicken thighs, bone-in
• 1/2 pound rabbit meat (optional, can substitute with more chicken)
• 1 large tomato, grated
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup artichoke hearts, quartered (fresh or frozen)
• 1/2 cup lima beans or white beans
• 1 teaspoon smoked Spanish paprika (pimentón)
• 1 generous pinch of saffron threads (about 1/2 teaspoon)
• 2 sprigs fresh rosemary
• 1/4 cup extra virgin olive oil
• 1 lemon, cut into wedges for serving
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions:

1. Prepare the saffron: In a small bowl, crush the saffron threads between your fingers and add 2 tablespoons of warm water. Let it steep for at least 15 minutes to release its color and flavor.
2. Season the meat: Cut the chicken thighs into 2-inch pieces if they’re boneless. If using bone-in, leave whole but trim excess skin. Season generously with salt and pepper. If using rabbit, cut into similar-sized pieces and season the same way.
3. Heat your paella pan: Place your paella pan (a large, wide skillet works too) over medium-high heat and add the olive oil. Once hot, add the chicken and rabbit pieces. Cook for about 5-7 minutes, turning occasionally until browned on all sides. The meat doesn’t need to be fully cooked at this stage.
4. Add aromatics: Reduce heat to medium and add the diced onion to the pan. Cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Incorporate vegetables: Add the bell pepper slices and cook for 2-3 minutes until slightly softened. Then add the grated tomato and smoked paprika. Stir well and cook for another 3-4 minutes until the mixture thickens slightly and the oil starts to separate.
6. Add the rice: Spread the meat and vegetables evenly across the pan, then sprinkle the rice over the top, distributing it in an even layer. Stir gently to coat the rice with the oil and vegetable mixture.
7. Add broth and saffron: Pour in the chicken broth and the saffron water. Add the green beans, artichoke hearts, and lima beans. Give everything a gentle stir to distribute the ingredients evenly, then stop stirring (this is important for proper paella development!).
8. Simmer and develop flavors: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Place the rosemary sprigs on top. Cook uncovered for about 15-18 minutes, or until most of the liquid is absorbed.
9. Create the socarrat: When the rice is almost tender and most of the liquid has been absorbed, increase the heat to medium-high for 1-2 minutes to create the coveted crispy bottom layer. Listen for a slight crackling sound, but be careful not to burn the rice.
10. Rest the paella: Remove the pan from heat, cover with a clean kitchen towel or aluminum foil, and let it rest for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.
11. Serve: Remove the rosemary sprigs, garnish with lemon wedges, and bring the entire pan to the table for an authentic Spanish serving experience. Traditionally, paella is eaten directly from the pan!

What to Serve Paella Valenciana With:

Complete your Spanish feast by serving your Paella Valenciana with these perfect accompaniments:

Start the meal with a simple green salad dressed with sherry vinegar and good olive oil, or classic Pan con Tomate (Spanish tomato bread) for a light appetizer that won’t fill guests up before the main event.

For dessert, continue the Spanish theme with Crema Catalana (Spain’s answer to crème brûlée) or sliced fresh oranges drizzled with honey and sprinkled with cinnamon – both light options that balance the hearty rice dish perfectly.

Top Tips for Perfecting Paella Valenciana:

The right rice matters: Authentic paella requires short-grain Spanish rice varieties like Bomba or Calasparra. These absorb more liquid than regular rice while maintaining their structure, creating that perfect paella texture. If you absolutely cannot find Spanish rice, Arborio (risotto rice) will work in a pinch, but reduce the liquid by about 1/4 cup as it doesn’t absorb quite as much.

Don’t stir after adding broth: Unlike risotto, paella should not be stirred during cooking. Once you add the broth, distribute ingredients evenly and then leave it alone! This allows the socarrat to form properly on the bottom.

Pan selection is crucial: Traditionally, paella is made in a wide, shallow paella pan (called a “paellera”). If you don’t have one, use your widest, shallowest skillet. The rice should be spread in a thin layer (ideally no more than 1 inch deep) to cook evenly.

Saffron substitution: While saffron gives authentic color and flavor, it’s admittedly expensive. If needed, substitute with 1/4 teaspoon turmeric for color, plus a pinch of sweet paprika for flavor complexity. It won’t be exactly the same, but will give you a reasonable approximation.

Listen, don’t look: When creating the socarrat in the final minutes, use your ears rather than your eyes. A gentle crackling sound indicates the bottom layer is crisping properly. If you smell burning, immediately remove from heat.

Storing and Reheating Tips:

Paella Valenciana keeps well in the refrigerator for up to 3 days when stored properly. Allow the paella to cool completely before transferring to airtight containers. For best results, separate into meal-sized portions rather than storing the entire batch together – this makes reheating more effective and prevents excessive drying.

When reheating, the microwave works surprisingly well for individual portions. Sprinkle about a tablespoon of water over each cup of paella, cover loosely, and microwave in 30-second intervals until heated through. This added moisture helps revive the rice without making it soggy.

For larger portions, the stovetop method yields better results. Add 2-3 tablespoons of chicken broth or water to a wide skillet, add the paella, and cover with a lid. Heat gently over medium-low heat for 5-7 minutes, or until thoroughly warmed.

Freezing paella is possible but comes with texture changes – the rice may become slightly mushy when thawed. If you do freeze it, use within 1 month and thaw completely in the refrigerator overnight before reheating as described above. Add a bit more liquid when reheating frozen paella to restore moisture.

The good news? Some Spanish food lovers insist that paella actually tastes better the next day, as the flavors have more time to develop and meld together!