Saffron rice with chicken, green beans and rosemary, with a crispy crust at the bottom of the pan. Authentic Valencian paella contains neither seafood nor chorizo, but chicken, rabbit and beans. More important than any ingredient, however, is that the rice is not stirred after the liquid is added.
Why this works
Paella rice like Bomba releases amylopectin when stirred, the same starch that makes risotto creamy. That is exactly what should not happen with paella: the grains should remain separate and absorb the liquid completely. If you do not stir, some of the rice at the bottom sinks into direct contact with the hot pan, where its sugars caramelize. This is the socarrat, the crispy crust that is considered the best part in Valencia.
Step-by-step instructions
- 1
Sear the chicken
Heat the olive oil in a wide paella pan and salt the chicken pieces. Fry them over medium heat for fifteen minutes until golden brown all over, this can be done leisurely. Then push them to the edge of the pan, where they will continue to cook without blocking the middle.
- 2
Start the sofrito
Put the grated tomatoes in the middle of the pan and let them reduce for five minutes until the mixture is dark and thick. Stir in the paprika powder and let it roast for just a few seconds, because it burns very quickly and then becomes bitter. This sofrito is the flavor base of the paella.
- 3
Toast the rice
Add the green beans and the rice and stir everything for two minutes in the flavored oil until each grain shines and becomes slightly translucent. This is the last moment you are allowed to stir in this pan. Distribute the rice evenly afterwards.
- 4
Pour in liquid and do not stir
Pour in the hot broth, sprinkle saffron and white beans over it and place the rosemary sprig on top. From now on, do not stir anymore, just turn the pan so that everything cooks evenly. Let the paella boil vigorously for ten minutes and then simmer gently for eight minutes until the liquid is almost absorbed.
- 5
Socarrat and rest
Turn the heat up again for the last two minutes until you hear a soft crackling sound and it smells slightly of roasted aromas. This is the socarrat, the crispy crust at the bottom, and the most sought-after part of the paella. Remove the pan from the heat, cover it with a cloth and let it rest for five minutes.
Our best tips
- Do not stir after pouring in the liquid. Stirring releases starch and turns paella into a risotto.
- The pan must be wide and flat, the rice should be at most two centimeters high.
- Always pour in hot broth. Cold liquid stops the cooking process and makes the rice cook unevenly.
Tasty variations
Paella de Marisco
Replace chicken with shrimp, mussels and squid, replace broth with fish stock, only place seafood on top in the last few minutes.
Vegetarian
Prepare with artichokes, bell peppers, beans and vegetable broth, otherwise identical process.
Nutrition facts
| Calories | 616 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 62 g |
| – of which sugar | 3 g |
| Fat | 28 g |
| Fiber | 5 g |
Where the 616 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Does chorizo belong in paella?
Not in the Valencian one. In Spain, this is considered a serious mistake because the paprika flavor of the sausage masks all other ingredients.
Which rice is the right one?
Short-grain round rice like Bomba or Calasparra. It absorbs a lot of liquid without falling apart. Risotto rice releases too much starch.
What is socarrat?
The crispy roasted layer of rice at the bottom of the pan. It is created by brief, strong heating at the end and is considered the best part of the paella.
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