Summary: A traditional Valencian paella with chicken and rabbit, green beans, saffron and olive oil. Cooked in a wide, shallow pan and never stirred after the liquid is added, creating a crispy socarrat. Ready in 60 minutes, serves 6.
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Category: Risotto and Grains, Spanish Cuisine
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Quick overview
- Dish: Valencian Paella
- Category: Risotto and Grains, Spanish Cuisine
- Cuisine: Spanish (Valencia)
- Main ingredient: Bomba rice, 2 cups (or Calasparra)
- Guide: 12 Most Famous Spanish Dishes
- Total time: 60 minutes (20 min prep + 40 min cooking)
- Difficulty: Medium
- Servings: 6 (portion weight: 12 oz)
- Key technique: Simmering without stirring
- Preparation types: Sautéing, simmering
- Dietary info & allergens: Contains celery. Gluten-free.
- Suitable for: Family lunch, festive meal
- Nutritional values (per serving): 520 kcal, Protein: 28 g, Fat: 18 g, Carbs: 58 g
- Storage: 2 days in fridge, 1 month in freezer
- Pairing: Rosé wine, cold beer, sparkling water
- In short: Traditional Valencian paella with chicken, rabbit and saffron.
- Last updated: 25. 9. 2026
WAGUU says: “Paella is not a dish to be rushed. It is a ritual of fire, rice and patience.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 40 minutes |
| Temperature: | Medium-high heat, then low |
| Servings: | 6 |
At a glance
An authentic Valencian paella with tender chicken and rabbit, green beans and a hint of saffron. The rice is cooked to perfection with a crispy bottom layer.
Ingredients
Base servings: 6 • Portion weight: 12 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Bomba rice | 2 cups | Bomba or Calasparra |
| Chicken thighs | 1 lb | Bone-in, skin-on |
| Rabbit | 1 lb | Joint into pieces |
| Green beans | 7 oz | Flat or round |
| Tomatoes | 2 pcs | Ripe, grated |
| Garlic | 4 cloves | Fresh |
| Olive oil | 0.5 cup | Extra virgin |
| Saffron | 1 pinch | Threads |
| Smoked paprika | 1 tsp | Sweet or hot |
| Chicken stock | 5 cups | Hot |
| Salt | 1 tsp | Fine sea salt |
| Lemon | 1 pc | For serving |
Why you will love this recipe
- Authentic flavor: The sofrito and saffron create a deep, rich taste that is unmistakably Spanish.
- Crispy socarrat: The bottom layer of rice caramelizes slightly, adding a delightful crunch.
- One-pan meal: Everything cooks in one pan, making cleanup easy.
Why it works: The rice absorbs the stock slowly without stirring, allowing the grains to remain separate. The high heat at the end creates the socarrat.
Recipe overview
Prep: 20 min | Cook: 40 min | Difficulty: Medium | Servings: 6 | Type: Main | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Sofrito – 10 min
Equipment: Paella pan or large frying pan
1. Heat the olive oil in the paella pan over medium heat. Add the chicken and rabbit pieces and brown them on all sides. Remove and set aside.
VCP: The meat is golden brown and releases a nutty aroma.
Phase 2: Vegetables – 8 min
Equipment: Same pan
2. Add the green beans and sauté for 3 minutes. Add the garlic and grated tomatoes, cook for 5 minutes until the mixture thickens. Stir in the smoked paprika and saffron.
VCP: The sofrito is dark red and thick, with a sweet, concentrated aroma.
Before you continue:
Do not let the garlic burn – it becomes bitter. Add it just before the tomatoes.
Phase 3: Rice – 2 min
Equipment: Same pan
3. Add the rice and stir to coat it with the sofrito. Cook for 1–2 minutes until the rice is translucent at the edges.
VCP: The rice grains are shiny and slightly translucent.
Phase 4: Simmering – 18 min
Equipment: Same pan
4. Pour in the hot chicken stock and add the browned meat. Bring to a boil, then reduce the heat to low and simmer for 18 minutes without stirring.
VCP: The liquid is mostly absorbed and the rice is tender but still has a slight bite.
Before you continue:
Never stir the rice after adding the stock. Stirring releases starch and makes the rice gluey.
Phase 5: Socarrat – 2 min
Equipment: Same pan
5. Increase the heat to high for 1–2 minutes to create the socarrat. You will hear a crackling sound. Remove from heat and let rest for 5 minutes.
VCP: The bottom layer of rice is golden and crispy, and the aroma is nutty.
Phase 6: Serving – 2 min
Equipment: None
6. Garnish with lemon wedges and serve directly from the pan.
VCP: The paella is steaming, colorful and fragrant.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Paella pan | 12–14 inch diameter | Large frying pan | Rice may cook unevenly |
| Wooden spoon | 12 inch | Silicone spatula | Metal can scratch the pan |
| Ladle | 4 oz | Measuring cup | None |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 149 kcal | 520 kcal | 3120 kcal |
| Fat | 5.1 g | 18 g | 108 g |
| of which saturates | 1.2 g | 4.2 g | 25.2 g |
| Carbohydrates | 16.6 g | 58 g | 348 g |
| of which sugars | 1.4 g | 5 g | 30 g |
| Protein | 8 g | 28 g | 168 g |
| Salt | 0.4 g | 1.4 g | 8.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a paella pan that is wide enough so the rice cooks in a thin layer – no more than 1 inch deep.
- Tip 2: Warm the stock before adding it to the rice. Cold stock stops the cooking process and makes the rice uneven.
- Tip 3: For a deeper flavor, brown the rabbit and chicken separately before adding them to the sofrito.
- Tip 4: Let the paella rest for 5 minutes after cooking – the rice firms up and the flavors meld.
Scientific background
The Maillard reaction during browning of the meat creates aromatic compounds that give paella its depth. The saffron adds color and a unique floral note. The rice absorbs the stock through the process of gelatinization, where starch granules swell and soften. The socarrat forms when the bottom layer of rice caramelizes and lightly burns, creating a crispy texture.
Fine Dining – Professional techniques
- Plate composition: Serve a portion of rice with a piece of chicken and rabbit, and a few green beans. Garnish with a lemon wedge.
- Texture contrasts: The crispy socarrat contrasts with the tender rice and juicy meat.
- Temperature contrast: Serve hot, with a cold glass of rosé.
- Aromatic additions: A sprig of fresh rosemary or a pinch of smoked paprika on top.
Sensory radar
- Appearance: Golden-yellow rice with colorful green beans and browned meat.
- Aroma: Saffron, garlic, smoked paprika.
- Taste: Savory, slightly smoky, with a hint of sweetness from the tomatoes.
- Texture: Tender rice, juicy meat, crispy socarrat.
Pairing
- Wine: A dry rosé from Navarra or a light red Rioja.
- Beer: A cold lager or pilsner.
- Non-alcoholic: Sparkling water with lemon, or a glass of sangria (non-alcoholic).
Different preparation variations
- Seafood paella: Replace meat with shrimp, mussels and squid.
- Vegetable paella: Use artichokes, red peppers and peas.
Allergens and dietary information
Contains: Celery • Gluten: Gluten-free • Not suitable for: Vegetarians, vegans
Suitable for
Family lunch, festive meal, Sunday dinner.
Substitution catalogue
- Rabbit: Chicken thighs or pork shoulder.
- Bomba rice: Calasparra or Arborio (adjust liquid).
FAQ
Can I use a different type of rice?
Yes, but Bomba or Calasparra are best because they absorb a lot of liquid without becoming mushy. If using Arborio, reduce the stock by about 10%.
How do I know when the socarrat is ready?
You will hear a crackling sound and smell a nutty aroma. The bottom layer should be golden, not black.
Can I make paella ahead of time?
It is best fresh, but you can reheat it gently in a pan with a splash of stock. The socarrat will lose its crispness.
Is paella gluten-free?
Yes, as long as the stock and other ingredients are gluten-free. Check the stock label.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Use a 16-inch paella pan and increase the rice to 2.5 cups and stock to 6 cups. 10+ people: Cook in two pans to avoid overcrowding – the rice will cook more evenly.
Serving suggestion
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat gently in a pan with a splash of stock, or in the microwave.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Stirring the rice: Stirring releases starch and makes the rice gluey. Never stir after adding the stock.
- Using cold stock: Cold stock stops the cooking process and makes the rice uneven. Always use hot stock.
- Overcrowding the pan: If the rice is too deep, it will cook unevenly. Use a wide pan.
- Burning the socarrat: High heat for too long will burn the bottom layer. Listen for the crackling and remove from heat.