---
title: Paella Valenciana (Valencian Saffron Rice)
servings: 6
prep time: 25 minutes
cook time: 55 minutes
source: https://mycibora.com/recipes/paella-valenciana
---

Gather @short-grain rice{500%g}, @chicken thigh{600%g}, @green bean{200%g}, @lima bean{1%can}, @sweet paprika{1%tsp}, @olive oil{5%tbsp}, @chicken stock{1.4%l}, @fresh rosemary{1%stalk} and @salt{}.

Heat the oil in the paella pan and brown the seasoned chicken and @rabbit{400%g} slowly and thoroughly, 12–15 minutes — this browning is the backbone of the dish. ~{810%seconds}

Add the green beans and fry 3 minutes, then stir in the grated @tomato{2} and paprika and cook down to a dark jammy sofrito. ~{5%minutes}

Pour in the hot stock, add the @saffron{1%pinch}, lima beans and rosemary, and simmer 10 minutes to build the broth. Taste — it should be slightly saltier than you want the rice. ~{10%minutes}

Rain the rice evenly across the pan, shake once to level it, and do not stir again from this moment on.

Cook on high heat 10 minutes, then low heat 8 more, rotating the pan for even cooking, until the liquid is gone and the rice is tender. ~{18%minutes}

Raise the heat for a final 60–90 seconds, listening for a faint crackle — that is the socarrat forming. ~{90%seconds}

Rest off the heat under a clean towel for 5 minutes, then serve straight from the pan. ~{5%minutes}