Paella Valenciana is a classic Spanish rice dish, cooked in one pan, featuring a mix of rabbit, seafood, saffron, and vegetables. Rich, hearty, and deeply flavorful.

You’ll need short-grain rice, rabbit meat, shrimp or mussels, green beans, tomatoes, olive oil, garlic, paprika, saffron, and chicken or seafood broth.

Bomba or Calasparra rice is best. These absorb the broth beautifully without becoming mushy, giving the dish its signature texture and taste.

Add chopped green beans and tomatoes to the pan. Let them cook down until soft. These add freshness and balance to the richness of the meat.

Add sweet paprika, crushed saffron, and warm broth. These spices give the dish its golden color and unmistakable aroma. Truly the soul of paella.

Place shrimp, mussels, or clams on top halfway through cooking. The steam cooks them just right, adding ocean flavor without overcooking.

Turn off the heat and let the paella rest for 5–10 minutes. This helps develop the “socarrat” A crispy bottom crust that’s deeply loved in Spain.