Paella Valenciana – Traditional Style

Step 1: Heat the Pan and Add Oil

Place the paella pan on the stove and heat it. Once hot, add a generous amount of olive oil (about 60ml) to coat the bottom of the pan.

Step 2: Sear the Meat

Once the oil starts to shimmer, add the rabbit thigh and chicken thigh pieces to the pan. Sear the meat thoroughly until golden brown, developing a rich 'fond' at the bottom of the pan. This process creates flavor through the Maillard reaction.

Step 3: Add Vegetables for Sofrito

Once the meat is golden brown and a golden circle of fond has formed in the middle of the pan, add the flat green beans and Garrafón beans. Stir them into the pan with the meat.

Step 4: Season with Salt and Paprika

Season the mixture with salt (about 1 tsp) to help the green beans release their moisture and start deglazing the pan. Once the beans have taken on some color, add the sweet paprika (about 2 tsp) and stir to combine.

Step 5: Incorporate Passata and Saffron

After the flavors have emulsified, add the passata (canned chopped tomato, about 120ml) to the pan. Cook the tomato to evaporate its water content and concentrate its flavors, further deglazing the pan. Add a tiny pinch of saffron for color and spice.

Step 6: Add Water and Simmer Meat

Gradually add water to the pan, stirring to ensure all the fond is mopped up from the bottom. Add the remaining water until the meat is submerged. Bring the liquid to a boil, then reduce heat to medium and simmer for 15 minutes to tenderize the meat and release its flavors.

Step 7: Adjust Seasoning and Add Rice

After 15 minutes, taste the cooking liquid and adjust seasoning with more salt if needed. Add a bit more water if necessary to maintain the 3:1 liquid to rice ratio. Once the liquid is back to a boil, evenly sprinkle 100g of paella rice (Calasparra, Bomba, or Senia) over the pan, forming a thin, even layer.

Step 8: Cook the Paella

Minimize movement of the rice. Gently shake the pan slightly to ensure no dry rice is on top of the chicken. Continuously rotate the paella pan on the stove to ensure even heating and cooking for about 20 minutes, until the rice has fully absorbed the liquid and a crispy 'socarrat' layer forms at the bottom.

Step 9: Rest and Serve

Once the rice is cooked and the liquid is absorbed (check by lifting the pan to ensure no liquid runs to one side), remove the paella from the heat. Let it rest for about 5 minutes to allow the temperature and moisture to even out before serving. Enjoy the sticky, crispy, golden socarrat!

• Use refined olive oil for searing as extra virgin won't make a difference to the finished product.

• Sear the meat thoroughly to develop a rich 'fond' (burnt bits) at the bottom of the pan, which will contribute significantly to the flavor of the cooking liquid.

• Paella is a rice dish, not a meat dish; avoid overloading with toppings to ensure the rice is the star.

• Always use specific paella rice varieties like Calasparra, Bomba, or Senia, as they absorb more liquid (3 times their volume) and flavor without becoming mushy.

• Minimize movement of the rice once it's added to the pan to prevent releasing excess starch and making the grains bind together.

• Form a very thin, even layer of rice in the pan to maximize the surface area for socarrat formation.

• For domestic stoves, continuously rotate the paella pan to ensure even heating and socarrat development across the entire base.

• After cooking, let the paella rest for about 5 minutes off the heat to allow temperatures and moisture to even out, resulting in perfectly cooked rice.

• The optimal liquid to rice ratio for paella rice is 3:1.

• Some traditional recipes may include pork or snails.

• Fresh chopped tomatoes can be used instead of passata when tomatoes are in season.