Paella Valenciana
Spanish · Mediterranean
Top Pick
STOVETOP
10/10
Saffron rice cooked in a wide pan with chicken, rabbit, snails, green beans, and lima beans, prized for its crispy socarrat.
Why It Works
The wide, shallow pan maximizes surface area for socarrat (crispy bottom crust). Not stirring after adding broth lets the rice toast against the pan.
Key Ingredients
bomba rice
chicken
rabbit
saffron
green beans
lima beans
olive oil
smoked paprika
Similar Recipes (Paella)
More Spanish Recipes
Paella Valenciana
10/10
Saffron rice with chicken, rabbit, green beans, and snails — the original paella.
Seafood Paella
9/10
Paella with shrimp, mussels, clams, and squid.
Gambas al Ajillo
9/10
Sizzling garlic shrimp in olive oil with chili — Spain's greatest tapa.
Tortilla Española
9/10
Thick potato and onion omelette — Spain's national dish.
Paella de Mariscos (Seafood Paella)
9/10
Saffron rice cooked with shrimp, mussels, clams, and squid in a seafood-stock base.
Tortilla Espanola
9/10
Thick Spanish omelet of eggs and potatoes slowly cooked in olive oil, with a creamy, barely-set center.