Visit Valencia

This is the traditional recipe, the one that Valencian grandparents still prepare in their kitchens.

Ingredients (for 4-6 servings):

 
• 300 g of Bomba rice (or Senia/Albuferla – protected variety D.O. “Arroz de Valencia”)
 
• 300 g of chicken (preferably thighs), cut into pieces
 
• 200 g of rabbit, cut into pieces
 
• 100 g of fresh green beans
 
• 100 g of *garrofó* beans (local white beans – if you cannot find them, use common white beans)
 
• 50 g of grated fresh tomato (optional but traditional)
 
• 100 g of red pepper, cut into pieces
 
• 1 L of meat broth (homemade or good quality vegetable broth)
 
• A pinch of saffron (about 0.5 g)
 
• 1 sprig of rosemary
 
• 6-8 cleaned snails (optional but authentic)
 
• 3 tablespoons of olive oil
 
• 1 teaspoon of sweet paprika
 
• Salt and pepper to taste

Preparation (Total time: about 1 hour):

 
1. Preparing the *soffritto*: Heat the olive oil in a *paellera* (wide paella pan) over medium heat. Add the chicken and rabbit cut into pieces and brown them until they are well golden (about 10-15 minutes). Remove the meat and place it in a bowl.
 
2. Vegetables: In the same *paellera*, add the pepper pieces and sauté for 5 minutes. Add the grated tomato and continue cooking until it reduces (about 5 minutes).
 
3. Seasoning: Add the sweet paprika and stir quickly to prevent it from burning. Pour in the hot meat broth and bring to a boil. Add the rosemary sprig, the pinch of saffron, the green beans, the *garrofó* beans, and the snails. Salt and pepper to taste.
 
4. Cooking the rice: Bring back to a boil and add the rice. Never stir the rice during cooking. The golden rule is: one part rice to two parts broth. Cook over high heat for about 10 minutes, then reduce the flame to half and continue for another 10 minutes until the rice is cooked but still slightly *al dente*.
 
5. *Socarrat* (optional but authentic): In the last 2-3 minutes of cooking, increase the flame under the *paellera* to form the “*socarrat*”—a golden and slightly crunchy crust on the bottom. It is a sign of authenticity and adds extraordinary flavor.
 
6. Resting: Remove from the heat and let it rest for 5 minutes before serving directly in the *paellera*.

Important Tips:

 
• Never add water during cooking if the rice is not sufficiently covered.
 
• Do not stir the rice—only move the *paellera* using the handles.
 
• The rice should not be dry or creamy—it should be loose but well cooked.
 
• In Spain, they say: “For paella, water once, rice and meat always”—meaning: the broth goes in only once, the rest must always be in contact with the rice.

Regional Variations:

Although this is the “official” recipe, every Valencian family has its own variant. Some add garlic (purists say no), others use water instead of broth, and still others add different vegetables. The important thing is to respect the fundamental principles: good quality rice, fresh ingredients, and love in the preparation.