Spanish
Valencian-Style Chicken and Rabbit Paella
Valencian-style paella with chicken, rabbit, beans, saffron, bomba rice, and crisp socarrat.
6 servings · 35 minutes prep · 45 minutes cook
Ingredients
Paella
- 1 1/2 lb, bone-in, cut into small pieces
- 1 lb, optional, cut into small pieces
- 2 tsp, divided
- 1/4 cup, Spanish olive oil preferred
- 10 oz, trimmed and cut into 2-inch pieces
- 1 cup, large, thawed if frozen, as garrofó-style substitute
- 1 large, grated, skins discarded
- 1 tsp, Spanish paprika preferred
- 1/2 tsp, lightly crushed
- 2 cups, bomba or Calasparra-style rice
- 5 cups, hot, low-sodium
- 1 small sprig, optional, remove before serving
- 6, optional, for serving
Directions
Brown the Meat and Vegetables
- Season chicken thighs and rabbit with half the fine salt. Heat olive oil in a 15-inch paella pan over medium-high heat.
- Brown the meat for 8 to 10 minutes, turning occasionally, until golden on several sides but not cooked through.
- Add flat green beans and cook for 4 minutes, until blistered in spots. Add lima beans and cook for 1 minute.
Build the Rice Base
- Push ingredients to the sides. Add tomato to the center and cook for 3 to 4 minutes, until thick and darker.
- Stir in sweet paprika for 20 seconds, then immediately add chicken stock, saffron, remaining salt, and rosemary.
- Bring to a lively simmer and cook for 5 minutes so the broth takes on the meat and vegetable flavor.
Cook the Paella
- Sprinkle short grain rice evenly across the pan in a cross pattern, then distribute it gently. Do not stir after this point.
- Simmer over medium-high heat for 8 minutes, then reduce to medium-low and cook for 10 to 12 minutes, until the rice is just tender, the liquid has disappeared, and the thickest chicken piece reaches {{temperature:165°F}}.
- For socarrat, increase heat to medium-high for 60 to 90 seconds until you hear a faint crackle and smell toasted rice, not burning.
- Remove from heat, discard rosemary, cover loosely with foil, and rest for 10 minutes. Serve with lemon wedges if desired.
