Authentic Valencian Paella
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Learn how to make an authentic Valencian paella recipe with chicken, rabbit and saffron rice, crowned with a crispy socarrat crust.
This is the paella we make when only the real thing will do — chicken, rabbit, and saffron rice cooked in a wide pan until the bottom turns into that golden socarrat crust everyone fights over. It asks for patience rather than skill, and it repays every minute.
🥄 Ingredients
- 🫗 1.5 lb (700g) chicken, cut into pieces
- 🫗 10.5 oz (300g) rabbit, cut into pieces
- 🫗 7 oz (200g) flat green beans (ferraura or romano), trimmed
- 🫗 14 oz (400g) fresh lima beans, shelled
- 🫗 2 ripe tomatoes, grated
- 🫗 3 cloves garlic, minced
- 🫗 2 teaspoons sweet smoked paprika
- 🫗 2 cups (400g) bomba or Calasparra rice
- 🫗 4 cups (1L) hot chicken broth (or water)
- 🫗 1 large pinch saffron threads, crushed
- 🫗 1 teaspoon salt, plus more to taste
- 🫗 1/4 cup (60ml) olive oil
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Soak the saffron in 1/4 cup of warm broth for 10 minutes. Measure the broth and keep it hot.
Heat the olive oil in a large wide paella pan over medium-high heat. Season the chicken and rabbit with salt and brown them, turning occasionally, until golden on all sides.
Push the meat to the edge, add the garlic and grated tomato to the center, and cook for 4-5 minutes until the tomato darkens into a thick sofrito.
Stir in the paprika, then add the green and lima beans. Cook for 5 minutes, stirring, so the vegetables soak up the flavors.
Pour in the rice, spread it evenly across the pan, and toast it for 1-2 minutes while stirring.
Pour the hot broth and the saffron infusion over everything. Shake the pan to level the rice, and season with salt.
Simmer uncovered over medium-high heat for 8 minutes, then lower the heat and cook 10-12 more minutes without stirring, until the liquid is absorbed.
Listen for the crackle, then raise the heat for 1-2 minutes to form the socarrat crust. Rest off the heat, covered with foil, for 5 minutes before serving.
🎥 Video Tutorial
Authentic Valencian Paella
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Stirring the rice after the broth goes in, which turns it creamy instead of dry and fluffy.
- ✕
Overcrowding the pan or using too much rice for the diameter, making the layer too thick.
- ✕
Adding the saffron dry to the pan, where it loses its color and aroma before reaching the rice.
🔄 Variations
Replace the rabbit with an equal weight of chicken thighs if you prefer a simpler version.
For a seafood twist, swap the meat for shrimp and mussels and use fish broth, cooked the same way.
A vegan version works with artichoke hearts, extra beans and smoked paprika in vegetable broth.
🧊 Storage
- 📦
Store leftovers in an airtight container in the fridge for up to 3 days.
- 📦
Reheat in a wide pan with a splash of water; the paella does not freeze well because the rice softens.
💡 Chef Tips
Tip 1: Never stir the rice after adding the broth; the even browning of the bottom is what creates the socarrat.
Tip 2: Use a wide, flat paella pan so the rice cooks in a thin layer, giving every grain the same texture.
Tip 3: Bring the broth to a rolling boil before adding it, so the cooking time stays constant.
Tip 4: The socarrat is done when you hear a soft crackling; leave it alone until it separates easily from the pan.
❓ FAQ
What is the socarrat? The crispy, caramelized layer of rice stuck to the bottom of the pan. It is considered the prize of an authentic Valencian paella.
Do I need a special paella pan? A wide, flat pan helps the rice cook evenly, but any large wide skillet works as a substitute.
Can I use regular rice? Short-grain rice is best; bomba and Calasparra absorb broth without turning mushy. Regular rice works but needs slightly less liquid.
How do I know the paella is done? The liquid is fully absorbed and the rice is tender; the socarrat crackles softly when you touch the bottom with a spoon.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →