Why make it?

This is the most traditional and authentic version of paella out there! It's a surprisingly simple recipe made with meat, veggies, and of course, perfectly cooked rice.

Rave review

"That was worth the wait! Such depth of flavor from so few ingredients." – Peter B


1/3 cup olive oil  1/2 whole chicken 1 lb ribs 4 cloves garlic 2 tomatoes, grated 10 oz green beans 1/3 lb butter beans 2 tsp sweet paprika 1 pinch saffron 14.1 oz bomba rice 2 tbsp salt 9 cups water, divided

Heat the olive oil in your paella pan over medium high heat. Sprinkle all of the salt in a circle around the edge.

Add the meat and brown on all sides for 20 minutes, turning occasionally.

Push the browned meat to the edges of the pan and add the green beans in the center. Sauté for about 3 minutes.

Now push the beans aside and add the garlic. Let cook until fragrant (about 30 seconds).

Add the butter beans to the center of the pan and cook for about 1 minute, being careful not to break them.

Add the paprika and sauté for 1 minute, then add the tomatoes and mix everything together.

Add in the saffron (be sure to soak it in warm water for a bit beforehand). 

Add 5 cups of the water. This will be used to cook the rice. 

Check the water level with a toothpick and record. Then add the rest of the water (this will be for the stock).

Let simmer on medium heat for 10 minutes, then lower the heat and simmer for an additional 10 minutes.

Now add the rice! Start with a rapid simmer over medium high heat for 10 minutes—and don't stir!

Then, lower the heat to medium-low and continue cooking for 10 more minutes.

To get the crispy bottom layer of rice, turn up the heat at the end of the cooking process and let "crackle" for 30 seconds.

Let the finished paella rest for 5 minutes, serve, and enjoy!