Spanish Paella Recipe (Paella Valenciana)

Method15 steps

1. 1

   Step 1: Before heating the paella pan, prepare the garlic, grated tomato and green beans. Put the saffron (1 pinch) in a small cup, add 2 tbsp boiling water and infuse for at least 10 minutes while you start cooking the meat.

   Infuse the saffron · 10 minUses 1 pinch saffron (about 10 threads) · 2 tbsp boiling water for infusing the saffron

2. 2

   Step 2: Heat a 22-inch paella pan or a similarly large shallow skillet over medium-high heat. Add the ⅓ cup olive oil and sprinkle the 1½ tbsp salt in a circle around the edge of the pan.

   Uses ⅓ cup virgin or extra virgin olive oil, preferably Spanish · 1½ tbsp salt

3. 3

   Step 3: Add the prepared raw chicken pieces and the pork ribs (1 lb). If choosing rabbit, add the half rabbit instead of all the ribs. Brown the selected meat on all sides for about 20 minutes, turning about every 5 minutes. Leave the browned bits on the pan for the sauce.

   Brown the selected meat · 20 minUses Hot olive oil and salt in the paella pan · ½ whole raw bone-in chicken, chopped into about 15 small pieces · 1 lb raw pork ribs, only for the pork route · Optional ½ raw rabbit, only when all pork ribs are omitted

4. 4

   Step 4: Push the browned meat to the edges so the oil pools in the center. Add all the cut green beans to the center and sauté for about 3 minutes.

   Sauté the green beans · 3 minUses Browned selected meat with its pan oil · 10 oz flat green beans, cut into 2-inch pieces

5. 5

   Step 5: Move the green beans to the edges. Add the minced garlic (4) to the center and sauté for about 30 seconds, until fragrant, without letting it burn.

   Sauté the garlic · 1 minUses Meat and sautéed green beans with pan oil · 4 garlic cloves, minced

6. 6

   Step 6: Add all the drained, ready-cooked butter beans (⅓ lb). Gently toss them in the garlic oil and sauté for about 1 minute, taking care not to break them.

   Sauté the butter beans · 1 minUses Meat, green beans and sautéed garlic in pan oil · ⅓ lb ready-cooked canned butter beans or garrofó, drained

7. 7

   Step 7: Add the sweet paprika and sauté gently for about 30 seconds, without burning it.

   Sauté the sweet paprika · 1 minUses Meat, green beans and butter beans in garlic oil · 2 tsp sweet Spanish paprika, preferably unsmoked

8. 8

   Step 8: Add the ⅓ cup grated tomato and all the saffron infusion. Gently combine and scrape up the browned bits with a wooden spoon, taking care not to break the beans.

   Uses Meat and beans with sautéed paprika · ⅓ cup grated fresh tomatoes · All the saffron and its 2 tbsp infusion water

9. 9

   Step 9: Pour in 5 cups from the 9-cup pan-water supply. Insert a clean toothpick or wooden spoon handle at the center to mark this liquid level, and keep the mark for later. Add the remaining 4 cups water. Bring the pan to a rapid boil and boil for about 10 minutes.

   Boil the paella broth · 10 minUses Deglazed paella meat, beans, tomato and saffron · First 5 cups pan water · Remaining 4 cups pan water

10. 10

    Step 10: After the 10-minute boil, lower the heat and simmer the meat and beans for another 15–20 minutes.

    Simmer the paella broth · 15 minUses Meat and beans in boiled paella broth

11. 11

    Step 11: Compare the liquid level at the center with the saved mark. If it is above the mark, continue simmering to reduce it. If below, add only enough extra water to restore the mark. Check the meat is cooked through: chicken must reach 74°C/165°F, rabbit 71°C/160°F and pork ribs at least 63°C/145°F. Allow additional simmering if needed before adding the rice.

    Uses Simmered selected meat, beans and broth · Extra water only if needed to restore the saved liquid mark

12. 12

    Step 12: Add all the dry rice and stir only enough to spread it evenly beneath the broth. Simmer over medium-high heat for 10 minutes without further stirring.

    First rice simmer · 10 minUses Cooked meat and beans in liquid adjusted to the saved mark · 14.1 oz dry Spanish short-grain round rice, such as Bomba

13. 13

    Step 13: Reduce to medium-low heat and gently simmer for another 8–10 minutes, without stirring, until the rice is tender and the broth is absorbed. Check at 8 minutes. If the rice is still hard and the pan is dry, add a little extra water and continue gently until tender.

    Finish the rice gently · 8 minUses Paella after the first rice simmer · A little extra water, only if needed to finish hard rice

14. 14

    Step 14: When the rice is cooked and you hear faint crackling at the bottom, turn the heat up for about 30 seconds to encourage a crisp socarrat. Watch and smell continuously, and stop immediately if anything smells burned.

    Form the socarrat · 1 minUses Cooked paella with tender rice and absorbed broth

15. 15

    Step 15: Remove the pan from the heat, cover with a clean towel and rest for 5 minutes. Serve immediately as four portions, scraping up some crisp rice for each. Refrigerate leftovers promptly in a shallow airtight container for 1–2 days and reheat until hot throughout, reaching 74°C/165°F. Freezing the finished paella is not recommended.

    Rest the paella · 5 minUses Finished paella with crisp socarrat