Classic Paella Valenciana with Saffron and Socarrat

Why You’ll Love This Recipe

• Authentic Valencia-inspired ingredients and technique, simplified for home kitchens.
• Golden saffron rice with tender chicken, sweet tomatoes, and beans in every bite.
• Clear steps to achieve socarrat, the coveted crispy layer on the bottom.
• One pan, big flavor, and a stunning centerpiece for casual or special meals.

Grocery List

• Produce: 1 large ripe tomato, 6 oz flat green beans, 1 cup garrofó or large lima beans, 1 rosemary sprig, 1 lemon
• Dairy: None
• Pantry: 1 1/2 cups Bomba rice, 4 1/2 cups low-sodium chicken stock, 1/2 tsp saffron threads, 1 tsp sweet Spanish paprika, extra-virgin olive oil, kosher salt, 1 1/2 lb bone-in chicken pieces

Full Ingredients

Saffron Infusion

• 4 1/2 cups low-sodium chicken stock (or water), brought to a bare simmer
• 1/2 teaspoon saffron threads, lightly crushed between fingers

Paella Valenciana

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds bone-in chicken thighs and/or drumsticks (6–8 pieces), patted dry
• 1 to 1 1/4 teaspoons kosher salt, divided, plus more to taste
• 6 ounces flat green beans (judía verde plana), cut into 2-inch lengths
• 1 cup garrofó (Valencian butter beans) or large lima beans; if frozen, thawed; if canned, drained and rinsed
• 1 cup grated ripe tomato (about 1 large), skins discarded
• 1 teaspoon sweet Spanish paprika (pimentón dulce, not smoked)
• 1 1/2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 rosemary sprig (4–5 inches)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Warm and bloom the saffron

In a saucepan, bring the chicken stock to a bare simmer (185–195°F / 85–90°C). Crumble in the saffron threads and let them steep while you cook (at least 10 minutes). Keep the stock hot; hot liquid keeps cooking even and prevents the rice from turning gummy.

Step 2: Brown the chicken for deep flavor

Set a 13–15 inch carbon-steel paella pan over medium-high heat across one or two burners. Add the olive oil. Season the chicken pieces with 1 teaspoon kosher salt. Sear 5–6 minutes per side until well browned and rendered, about 10–12 minutes total. If your pan is crowded, brown in two batches so the chicken truly sears, not steams. Leave the chicken in the pan; its fat and fond are your flavor base.

Step 3: Fry the vegetables

Add the flat green beans and garrofó to the pan. Sauté, stirring, until the green beans lose their raw edge and lightly blister, 3–4 minutes. Push chicken and vegetables to the edges, leaving a clear hot spot in the center of the pan.

Step 4: Make the tomato base and bloom the paprika

To the center of the pan, add the grated tomato and the sweet paprika. Stir constantly for 30 seconds to bloom the paprika without burning, then cook the tomato until thick, jammy, and the oil begins to reappear, 3–5 minutes. This concentrated base seasons the entire pan.

Step 5: Build the broth and season it well

Pour in the hot saffron stock. Scrape up any browned bits with a wooden spoon. Bring to a vigorous boil for 10 minutes to mingle flavors and slightly reduce. Taste the liquid—it should be a little saltier than a soup you’d drink, as the rice will absorb the seasoning. Add pinches of salt if needed.

Step 6: Add rice evenly, then simmer without stirring

Sprinkle the rice evenly over the entire surface in a thin, uniform layer. Use a spoon to gently nudge any floating grains under the liquid, but do not stir after this point. Cook uncovered at a lively simmer for 8 minutes, rotating the pan or adjusting burners as needed for even bubbles. Reduce heat to medium and tuck the rosemary sprig into the rice. Continue cooking 8–10 minutes more, until most liquid is absorbed and the rice is just al dente with tiny pinholes on the surface.

Step 7: Create socarrat, then rest

Increase heat to medium-high for 60–90 seconds to develop socarrat—the toasty, crackling crust on the bottom. Listen for gentle crackling and look for a nutty aroma; do not let it smell acrid. You can gently probe one spot with a spoon to confirm a thin, caramelized layer. Immediately remove from heat, tent loosely with a clean towel, and rest 5 minutes to finish steaming and set the grains.

Step 8: Serve

Discard the rosemary sprig. Bring the paella pan to the table. Serve with lemon wedges, squeezing a few drops over each portion to brighten the saffron and paprika. Enjoy the tender rice on top and the prized socarrat from the bottom.

Pro Tips

• Pan size matters: aim for a shallow rice layer (about 1/4–1/2 inch). Overly deep rice won’t cook evenly or develop socarrat.
• Use hot liquid only. Cold stock stalls cooking and makes rice release excess starch.
• Don’t stir after adding rice. Stirring releases starch and prevents a crust.
• Taste and season the broth before adding rice. Proper seasoning at this stage ensures perfect flavor in every grain.
• If your burners heat unevenly, rotate the pan every few minutes for even simmering.

Variations

• Rabbit or mixed meat: Replace half the chicken with rabbit pieces; sear and proceed. In Valencia, a few snails are sometimes added with the rosemary.
• Vegetable paella: Swap chicken for extra vegetables like artichokes (quartered), more flat beans, and red bell pepper strips; use vegetable stock.
• Oven-assist method: After adding rice and boiling 5 minutes on the stove, transfer to a 425°F (220°C) oven for 12 minutes. Return to the stovetop for 60–90 seconds to develop socarrat.

Storage & Make-Ahead

Paella is best just-cooked. Cool leftovers quickly and refrigerate in a shallow container for up to 3 days. Reheat in a skillet over medium heat with a tablespoon or two of water or stock, covered until hot, then uncover to re-crisp lightly. Freezing is possible for up to 1 month, though rice softens slightly. The saffron-infused stock can be made up to 3 days ahead and kept refrigerated.

Nutrition (per serving)

Approximate: 620 calories; 27 g fat; 60 g carbohydrates; 34 g protein; 3 g fiber; 980 mg sodium. Values will vary with stock and exact chicken pieces.