Introduction:

Paella valenciana (Valencian Paella) is the original version of Spain’s renowned rice dish, traditionally made with chicken (pollo), rabbit (conejo), green beans (judías verdes), garrofón beans (alubias grandes blancas), and sometimes snails (caracoles). Cooked in a wide, shallow pan (paellera), it’s known for its saffron-infused rice (arroz de paella) and the crispy rice base called socarrat. The region of Valencia, on Spain’s eastern coast, proudly claims ownership of this iconic dish, which has become a symbol of Spanish cuisine worldwide.

A Taste of History:

Paella originated in the rural areas around the Albufera lagoon in Valencia during the 19th century. Initially a humble peasant dish, it was cooked over an open fire using locally available ingredients such as poultry, rabbit, and vegetables from the fertile lands around Valencia. As agriculture in the region flourished, the dish became more elaborate, often serving as a celebratory meal for family gatherings and village festivals.

As paella gained popularity across Spain, different regional variations emerged, such as the famous Paella de Mariscos (seafood paella), but paella valenciana remained the traditional land-based version, emphasising the region’s agricultural bounty. Today, paella valenciana remains a key element of Valencian cultural identity and is often served during festivals and family lunches, particularly on Sundays.

Key Ingredients:

• 400g paella rice (arroz de paella), ideally Bomba or Calasparra

• 2 tablespoons olive oil (aceite de oliva)

• 1 litre chicken stock (caldo de pollo)

• 200g chicken (pollo), cut into pieces

• 200g rabbit (conejo), cut into pieces

• 100g green beans (judías verdes)

• 100g garrofón beans (alubias grandes blancas)

• 1 red bell pepper (pimiento rojo), chopped

• 2 tomatoes (tomates), grated

• 2 cloves garlic (ajos), minced

• 1 pinch saffron threads (hebras de azafrán)

• 1 teaspoon smoked paprika (pimentón ahumado)

• Fresh rosemary sprigs (ramitas de romero)

• Salt (sal) and pepper (pimienta) to taste

• Lemon wedges (gajos de limón) for garnish

Preparation Guide:

1. Prepare the ingredients: Season the chicken and rabbit with salt and pepper.

2. Heat the oil: In a wide paellera, heat the olive oil over medium heat. Brown the chicken and rabbit until golden, then remove.

3. Sauté vegetables: Add garlic, bell pepper, and grated tomatoes to the pan. Cook until softened and fragrant.

4. Toast the rice: Stir the paella rice into the vegetables, allowing it to toast for 2-3 minutes.

5. Add stock and spices: Sprinkle saffron and smoked paprika over the rice. Pour in the chicken stock and stir gently.

6. Reintroduce meat and beans: Nestle the chicken, rabbit, green beans, and garrofón beans into the rice mixture.

7. Simmer: Let the paella cook uncovered on low heat for 20-25 minutes, until the rice has absorbed the liquid and the socarrat forms. Do not stir.

8. Rest and garnish: Remove from heat and let the paella rest for 5-10 minutes. Garnish with lemon wedges and rosemary sprigs before serving.

Special Ingredients:

• Rice: Bomba or Calasparra rice absorbs liquid well without becoming mushy, making them ideal for paella.

• Saffron: A vital spice that imparts the distinctive golden hue and unique flavour to the dish.

• Meat: Chicken and rabbit are essential, and snails are sometimes added for authenticity.

• Beans: Garrofón beans, unique to the region, provide texture and an earthy flavour.

Regional Differences:

Unlike the popular seafood paella, paella valenciana focuses on land-based ingredients like chicken, rabbit, and green beans, reflecting the inland agricultural areas around Valencia. This version remains distinct due to its emphasis on traditional Valencian produce, particularly the unique garrofón beans.

Eating Time:

In Valencia, paella valenciana is traditionally served at lunchtime, especially on Sundays and during local festivals. It’s often prepared for large gatherings, symbolising communal spirit and shared cultural heritage.