Valencian paella
THE AUTHENTIC RECIPE FOR SUCCESS
The authentic recipe for success. At RicePaella, we don’t just cook rice – we make history. As guardians of Valencia’s culinary tradition, we proudly present our original recipe for Traditional Valencian Paella, made with our premium paella rice. This is no ordinary dish — it’s the soul of the Valencian Community. We provide you with the ultimate know-how to ensure your paella is a resounding success, backed by our experience and decades of tradition. Whether you’re cooking to impress your family or aiming to serve the very best in your restaurant or hotel, this is the recipe you need.
INGREDIENTS
(FOR 5 PEOPLE)
500 g of rice (J. Sendra variety)
750 g of chicken
200 g of rabbit
150 g of green beans (ferraura)
150 g of flat green beans (rotjet)
60 g of garrofó (a type of white bean)
200 g of grated tomato
150 ml of extra virgin olive oil
30 g of salt
ADVICE FROM THE RICE MASTERS:
The saffron infusion:
Grind saffron threads (6–7 threads per person) in a mortar until they become a fine powder. Add a bit of paella broth and let it infuse for at least 20 minutes. This step is key to achieving the characteristic color and aroma. Just before adding the rice, pour the infusion into the paella.
Premium Ricepaella rice:
Our rice with protected designation of origin, cultivated in the Albufera, is the star ingredient for guaranteed success.
We recommend the J. Sendra (Tipo Senia) variety for home use—it delivers reliable results, excellent absorption, and is easy to handle.
For professional use, we recommend our Albufera variety, which is fire-resistant, has very good absorption, and maintains its rest with exquisite creaminess.
We also recommend these varieties for individual use because of their resilience.
Rabbit versus chicken:
Rabbit cooks faster. To achieve perfect doneness, add rabbit only once the chicken is halfway cooked.
Snails?
The traditional recipe includes them, but we know tastes vary. If you decide to include snails, make sure they are fresh and of high quality.
Let’s talk about beans:
Garrofó is essential, but remember to soak the dried beans overnight. This ensures a tender, even texture.
Heat and socarrat:
The secret is controlling the cooking phases: high heat at the beginning to sear the meats, slow for the main ingredients, and a final touch at the lowest heat to create that golden, crispy bottom that distinguishes the experts.
If you’re a paella or rice lover and want to become the king of Sunday cooking at home, discover our Paella Lovers book by David Montero, the “Global Ambassador of Paella”.
Preparation
STEP-BY-STEP PREPARATION:
- The base:
- Start by adding olive oil to the center of the paella pan and spread it evenly. Lower the heat to minimum and sprinkle salt around the edges to prevent burning.
- Add the chicken and brown it slowly to release all its flavor. When it’s halfway browned, add the rabbit. This balance between meats ensures an unbeatable texture and taste.
- The vegetables:
- Once the meats are golden, add the green beans (Ferraura and Rotjet). Sauté them briefly to preserve their vibrant color and fresh flavor. Move the meats and vegetables toward the edges of the pan to prepare the center for the sofrito.
- The sofrito:
- This is where the magic begins. Add the paprika, stir quickly to avoid burning, and then add the grated tomato. Cook until the sofrito reaches a dense texture.
- Pro-tip: Intensify the flavor by repeating the sofrito process with water three times. This “triple sofrito” is the hallmark of the masters.
- The mix:
- Bring all the ingredients to the center of the pan. Add the beans (Garrofó) and let everything soak in the sofrito for a few minutes.
- The broth:
- Add water until it reaches the level of the rivets on the pan’s handles. Let it boil for 20 minutes, adjust the salt, and prepare the perfect base for the rice.
- The rice:
- Add the rice in a cross shape and spread it evenly with a wooden spatula. This is the moment to add the saffron infusion and the sprig of rosemary for that unmistakable touch.
- The final cooking:
- Turn the heat to high for 5 minutes, then lower it to medium for another 5, and finally, to low for 7 minutes. This temperature control ensures the rice cooks to perfection.
- The resting time:
- Let the paella rest without touching it for 10 minutes. This step is crucial for the flavors to settle and the socarrat to form perfectly.
A DISH THAT SPEAKS FOR ITSELF:
Whether it’s in a restaurant dining room, at a special event, or at the family table on a Sunday, this recipe carries the true spirit of the terreta. Because at RicePaella, we don’t just share rice — we share tradition, innovation, and the art of making every bite count.
Broth-to-rice ratio: Between 3 and 3.5 parts of broth for every 1 part of rice, approximately.
Remember: With RicePaella, you’re always one step closer to excellence.
Enjoy and win over every palate! 🥘
