Chicken Paella — The Original Valencian Recipe at Taperia La Mina
Our Chicken Paella is a faithful recreation of the original paella valenciana — the dish that started it all. Born in the rice fields of the Albufera region near Valencia, this iconic one-pot meal combines tender chicken, green beans (bajoqueta), lima beans (garrofón), ripe tomato, paprika, saffron, and short-grain rice, all cooked together in a wide, shallow paella pan over an open flame. At Taperia La Mina in Benidorm, we honor this centuries-old tradition with every pan we serve.
The History of Paella Valenciana
Paella dates back to the 18th century, when Valencian field workers cooked rice over open fires using whatever ingredients were at hand — rabbit, snails, beans, and whatever vegetables the huerta (market garden) provided. The chicken version became the most widely known, and today it is considered Spain’s national dish. The word “paella” actually refers to the wide, shallow pan in which the dish is cooked — not the dish itself, though the name has become synonymous with the rice.
Our Traditional Preparation
At Taperia La Mina, we cook our chicken paella in a traditional carbon steel paella pan over high heat. The chicken pieces are seared until golden, then the vegetables are added and cooked down. Short-grain rice — we use bomba or calasparra, the finest Spanish varieties — is toasted briefly before the saffron-infused broth is added. From this point on, the pan is not stirred; the rice absorbs the broth and develops the prized socarrat — the crispy, caramelized crust on the bottom of the pan that is the hallmark of a great paella.
The Sacred Socarrat
The socarrat is the ultimate test of a paella cook’s skill. In the final minutes of cooking, the heat is increased to create a thin layer of rice that sticks to the bottom of the pan and caramelizes into a nutty, smoky, incredibly flavorous crust. When the paella is served, the socarrat is scraped up and distributed among the guests — it is the most coveted part of the dish. At Taperia La Mina, we achieve perfect socarrat every time. Pair with a glass of Valencian white wine and experience the authentic taste of Valencia.