Paella Valenciana

Name: Paella Valenciana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: ½ teaspoon (¼ g) saffron threads; 3½ cups (840 ml) vegetable broth, warmed, warmed in a separate pot; ¼ cup (60 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 2 cups (360 g) short-grain rice (Bomba or Spanish paella rice); 1 teaspoon (3 g) sweet smoked paprika; 8 ounces (225 g) fresh green beans, trimmed, cut into 2-inch (5 cm) pieces; 1½ cups (225 g) fresh or frozen lima beans; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, coarsely chopped (optional); 1 whole (100 g) lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

The traditional Valencian paella celebrates simplicity: saffron-infused short-grain rice cooked in a wide skillet with green beans, lima beans, and a fragrant soffritto of onion and garlic. The hallmark socarrat—a thin layer of caramelized rice at the bottom—develops when the liquid reduces fully. No seafood, no meat; this vegetarian version lets the rice and saffron shine.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 6 servings (about 1½ cups per person)

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Steps

Before you start

Warm the broth in a separate pot to maintain a steady simmer throughout cooking
Steep the saffron in the warm broth at least 10 minutes ahead to bloom and infuse
Have all ingredients prepped and within reach—this dish moves quickly once you start cooking

1
Bloom the saffron
- Pour the warm vegetable broth into a small bowl and add the saffron threads.
- Let steep for at least 10 minutes, or until the broth turns a deep golden-yellow and the saffron has softened and released its flavor.
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Ready when: Broth is deep golden-yellow
Tip: Steeping saffron in warm broth before adding it to the paella ensures it releases maximum flavor and color.
2
Heat the pan and sauté aromatics
- Set a 14-inch paella pan (or 12-inch wide skillet) over medium-high heat.
- Add the olive oil and let it shimmer for 1 minute.
- Add the diced onion and cook for 3–4 minutes, stirring frequently, until softened and just beginning to turn golden.
- Add the minced garlic and cook for 30 seconds more until fragrant.
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Ready when: Onion is soft and pale golden; garlic is fragrant
Tip: Don't let the garlic brown—it will turn bitter. Keep the heat at medium-high to build a flavorful fond without burning.
3
Toast the rice
- Add the 2 cups (360 g) short-grain rice to the pan, stirring constantly with a wooden spoon.
- Toast for 2–3 minutes, stirring to coat all the rice in the oil.
- You'll hear a gentle clicking sound as the rice tumbles—this is correct.
- The rice should smell slightly toasted and look glossy but not browned.
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Ready when: Rice is glossy and fragrant, looks lightly toasted
Tip: Toasting the rice before adding liquid prevents it from becoming mushy and adds depth of flavor. Stir constantly to avoid sticking.
4
Add paprika and deglaze
- Sprinkle the sweet smoked paprika over the rice and stir for 30 seconds to combine and slightly cook the spice.
- The paprika releases its flavor and color quickly.
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Ready when: Paprika is evenly distributed and fragrant
Tip: Adding paprika directly to the toasted rice deepens its flavor without the bitterness that comes from blooming it alone in hot oil.
5
Pour in the saffron broth
- Carefully pour the warm saffron-infused broth into the pan, stirring gently to combine with the rice.
- Make sure the liquid evenly covers the rice—aim for the liquid to be about ½ inch (1 cm) above the rice surface.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Broth covers rice evenly
Tip: Warm broth prevents the cooking temperature from dropping, ensuring even, efficient cooking. Don't stir after adding the broth—agitation releases starch and makes the rice mushy.
6
Simmer the rice
- Bring the broth to a gentle boil over medium-high heat, then reduce to medium and maintain a steady simmer for 12–15 minutes.
- The liquid will gradually absorb into the rice.
- After 8 minutes, scatter the green beans and lima beans evenly across the surface of the rice without stirring them in.
- Continue simmering without stirring until the rice is nearly tender and most of the liquid has been absorbed, about 4–7 minutes more.
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Ready when: Rice is tender, most liquid is absorbed, beans are bright green and fork-tender
Tip: Never stir the paella once the liquid is added—this is what allows the prized socarrat (caramelized rice layer) to form at the bottom. Let the rice settle and cook undisturbed.
7
Develop the socarrat
- Once the rice is tender and only a thin layer of liquid remains visible at the bottom of the pan, increase the heat to medium-high.
- Listen carefully—within 30–60 seconds, you'll hear a gentle crackling or popping sound from the bottom of the pan.
- This is the socarrat forming.
- Let it cook for another 15–30 seconds, just until you smell a toasted, nutty aroma (not burnt).
- Immediately remove from heat.
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Ready when: Gentle crackling sound, toasted nutty aroma rises from the pan
Tip: The socarrat is the signature of authentic paella—a thin, caramelized, slightly crispy layer at the bottom. Listen and smell, not just time; ovens and pans vary. Stop cooking immediately when you detect the toasted aroma, or the rice will burn.
8
Rest and finish
- Remove the pan from heat and cover loosely with aluminum foil or a lid.
- Let rest for 3–5 minutes.
- This allows the residual heat to finish cooking any remaining moisture and lets the rice set slightly.
- Fluff gently with a fork, breaking up any clumps.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Rice is fluffy and separates easily with a fork
Tip: Don't skip the rest—it distributes any remaining moisture evenly and prevents the rice from drying out.
9
Serve
- Transfer the paella to a serving platter or serve directly from the pan.
- Scatter the fresh parsley (if using) over the top and arrange lemon wedges alongside.
- Encourage diners to squeeze fresh lemon juice over their portions just before eating.
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Tip: Serving family-style from the pan showcases the beautiful saffron color and celebrates the dish's communal roots. Lemon brightens the rich flavors at the last moment.

Good to know

Tips

Bomba and Spanish paella rice (such as Calasparra) are ideal because they absorb liquid evenly without breaking down. If using a different rice, adjust the liquid ratio slightly depending on how absorbent your variety is.
The socarrat is non-negotiable in authentic paella—it provides a textural contrast and concentrated flavor. Don't skip the heat increase at the end, but listen and smell rather than guess at timing.
If your pan is smaller than 12 inches, the cooking time may shorten slightly because the rice cooks in a thicker layer. Adjust heat down a notch if liquid is evaporating too quickly.
Saffron is pricey but crucial to this dish. Buy from a reputable spice merchant and store in a sealed, dark container away from heat and light. A little goes a long way.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of vegetable broth or water to restore moisture. Do not freeze.

Substitutions

short-grain rice (Bomba or Spanish paella rice) → Arborio or Carnaroli risotto rice. These Italian varieties will absorb liquid similarly and cook in the same time, though the texture will be slightly creamier than traditional Bomba rice.
fresh green beans → 2 cups (150 g) chopped zucchini or 1½ cups (150 g) chopped red bell pepper. Add at the 8-minute mark as directed. Zucchini and peppers cook quickly and add sweetness and color.
fresh or frozen lima beans → 1½ cups (150 g) frozen peas or cannellini beans (drained and rinsed). Peas are delicate and will cook in the same 4–7 minutes. Cannellini beans add heartiness.
vegetable broth, warmed → chicken broth or mushroom broth. Either will work seamlessly; use the same quantity and ensure it is warm before adding.