Finally learning to cook Paella Valenciana felt like a rite of passage.
It was one of those dishes that had always seemed almost mythical to me, a recipe so tied to tradition that attempting it felt like stepping onto sacred ground. It’s not just about the ingredients or the cooking time; it’s about the ceremony of it, the unspoken rules, the rhythm of the process.
So when my mother-in-law offered to teach me, I was thrilled.
Nervous, but thrilled.
I imagined us side by side, stirring the rice together, tasting the broth, deciding when to add the saffron with knowing nods. I had pictured a bonding moment, a culinary apprenticeship. Instead, I quickly realised that I was not going to be cooking at all. My mother-in-law was. I was merely there to observe.
Every attempt to participate was met with a firm, but ultimately kind, correction. When I went to stir the rice, her hand shot out, stopping me mid-motion.
“No, no, no, Annie! You must let it settle, or it will not form the crust.”
When I reached for the salt, she shook her head. “Not yet.”
The moment I tried to add the green beans, she sighed. “Not like that.” I spent the next hour feeling very much like an incompetent kitchen assistant in my own lesson.
The thing is, she wasn’t wrong. The paella turned out beautifully, golden and rich, the socarrat crisp and flavourful at the bottom of the pan. It was the kind of dish that brings people together—literally, as everyone stands around the steaming pan, forks at the ready. That’s part of what makes paella special. It’s a dish meant to be cooked in a group, whether that’s a family or a team of friends.
In Barcelona, paella cook-offs have even become a popular corporate team-building activity. There’s a company called BCN Adventure that runs MasterChef-style team building competitions, pitting teams against each other to see who can produce the best traditional paella. In the city’s tech hub, where sleek start-ups and global companies rub shoulders, it’s become a favourite bonding exercise. Some companies even bring international teams to test their skills over an open fire.
It makes sense—if you can survive the pressure of cooking paella together, surely you can survive an intense product launch.
I couldn’t help but think that if I were on one of these teams with my mother-in-law, I’d be the luckiest participant there. I wouldn’t be allowed to touch a thing. I could sit back, sip my wine, and let her work her magic while pretending to be deeply engaged in the process.
The perfect team member.
Ingredients: Paella Valenciana
- ½ rabbit, cut into pieces
- ½ chicken, cut into pieces
- 200g bajoqueta (green beans)
- 100g butter beans (garrofó)
- 1 grated tomato
- 1.5L homemade broth (see our Escudella recipe!) or vegetable/chicken broth
- 400g short-grain rice (Bomba or Calasparra)
- 1 tsp sweet paprika
- A pinch of saffron threads
- Olive oil
- Salt
- Water
Method
Heat a generous amount of olive oil in a wide paella pan. Brown the rabbit and chicken pieces until golden on all sides, letting the flavours develop. Once the meat is well-sealed, toss in the bajoqueta and butter beans, stirring them through so they take on the depth of the oils and juices left by the meat.
Next comes the tomato, grated finely so it melds into the base of the dish. Stir it in, followed swiftly by the paprika, which should be allowed to toast just briefly before adding the broth. If you have the time, making your own broth from scratch will take this paella to the next level. A rich homemade stock infused with bones and aromatics will make all the difference, but in a pinch, a good quality vegetable or chicken broth will do the job.
Once the broth comes to a boil, scatter the rice evenly across the pan, resisting any urge to stir it after this point. From here, patience is key. The rice will slowly absorb the liquid, the flavours deepening as it simmers. Keep the heat steady, allowing the dish to develop its signature socarrat—the prized golden crust at the bottom of the pan.
When the broth has been fully absorbed, take the pan off the heat, cover it with a clean kitchen towel, and let it rest before serving. This final step is crucial, allowing the rice to settle and the flavours to fully come together.
Making paella is a test of patience, but more than that, it’s an exercise in teamwork. Even if, like me, your role in the process is mostly spectating. But that’s part of the charm. Some dishes are meant to be shared, both in the making and in the eating.
And if you find yourself relegated to the sidelines with a glass of wine, well, sometimes that’s the best seat in the house.