Authentic Spanish Valencian Paella with Saffron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A true Valencian paella made with bomba rice, saffron-infused broth, and perfectly seared rabbit - the way it's cooked in the rice fields of Spain. This mediterranean-inspired one pot ready in about 55 minutes pairs bomba rice, saffron threads, chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs and rabbit meat dry, then season with 1 tbsp paprika and salt. Heat 2 tbsp olive oil in a 12-inch paella pan over medium-high heat until shimmering, then sear meat in batches for 3-4 minutes per side until golden. Remove and set aside.
  2. Step 2: In the same pan, add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned. Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until it deepens in color.
  3. Step 3: Add 1.5 cups bomba rice to the pan, stirring to coat each grain in the oil and tomato mixture. Pour in 4 cups chicken stock and 1/4 tsp saffron (crushed between fingers to release flavor), then bring to a gentle boil.
  4. Step 4: Nestle seared chicken and rabbit into the rice, ensuring even distribution. Reduce heat to low, cover with a lid, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Let rest 5 minutes before serving.

Frequently asked questions

How long does Authentic Spanish Valencian Paella with Saffron take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Spanish Valencian Paella with Saffron?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bomba rice from drying out.

Can I substitute ingredients in Authentic Spanish Valencian Paella with Saffron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Spanish Valencian Paella with Saffron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Spanish Valencian Paella with Saffron?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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