Cooking Lucid
Valencian Paella
Authentic saffron rice with chicken, rabbit, green beans, and snails — the original paella from Valencia. Crispy socarrat on the bottom is the prize.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — Sofrito and rice
- ¼ cup olive oil
- 1 lb chicken thighs (cut up)
- ½ lb rabbit or more chicken (optional)
- 1 cup green beans (trimmed)
- 1 cup lima beans or butter beans
- 2 cups bomba or short-grain rice
- 4 cups chicken broth
- Pinch of saffron
- 1 tsp smoked paprika
- Salt
Step 2 — Finish
- Snails (optional)
- Lemon wedges
- Fresh rosemary
Instructions
- 1
Build the base
Heat oil in a wide paella pan. Brown chicken and rabbit. Add green beans and beans, cook 5 minutes.
- 2
Add rice
Stir in rice to coat. Add warm broth infused with saffron and paprika. Do not stir after this point. Simmer 18–20 minutes.
- 3
Rest for socarrat
Increase heat for the final 2 minutes for a crispy bottom. Rest 5 minutes covered with a towel. Serve with lemon.
Nutrition per serving: 520 cal · 36g protein · 58g carbs · 16g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
