Classic Valenciana Style Paella

An authentic-inspired, one-pan masterpiece featuring the traditional combination of chicken, rabbit, and butter beans, finished with a crispy socarrat and a fragrant hint of rosemary.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups bomba rice
• 1 lb chicken thighs, bone-in, skin-on
• 0.5 lb rabbit, bone-in
• 1 can butter beans
• 4 tbsp olive oil
• 2 medium tomatoes
• 4 cups chicken stock
• 0.5 tsp saffron threads
• 1 tsp smoked paprika
• 2 sprigs rosemary
• 1.5 tsp salt

Cooking instructions

1. Cut the chicken and rabbit into 2-inch chunks. Heat the olive oil in a 14-inch paella pan over medium-high heat. Brown the meat thoroughly on all sides, then push to the outer edges of the pan. (about 10 min)
2. Grate the tomatoes and mince the garlic. Add them to the center of the pan, cooking until the moisture evaporates and the paste darkens. Stir in the paprika. (about 5 min)
3. Pour in the chicken stock, add the saffron threads and salt, then bring to a boil. Simmer to develop the base flavors. (about 10 min)
4. Scatter the rice evenly into the pan. Distribute the butter beans. Nestle the rosemary sprigs on top. Do not stir the rice from this point forward. (about 2 min)
5. Simmer the paella over medium heat until the liquid is absorbed and the rice is tender. (about 15 min)
6. Increase heat to medium-high for the final two minutes to create the socarrat (the crispy bottom layer), listening for a gentle crackling sound. Remove from heat, tent with foil, and let rest. (about 5 min)