Paella is a famous rice dish originally from Valencia, Spain. It’s typically made with short-grain rice, saffron, vegetables, meat like chicken or rabbit, and seafood. There are many variations on paella, but these are the most common ingredients.
This vibrant and flavorful rice dish is typically cooked in a large, shallow pan called a paellera. Traditionally Paella is cooked over an open flame, ideally with wood for added flavor. The dish is known for the socarrat, a crispy layer of rice at the bottom of the pan that is highly prized.
This recipe is for a delicious and flavorful paella featuring chicken, shrimp, mussels, and vegetables. It’s a great introduction to this iconic Spanish dish.
Classic Chicken and Seafood Paella Valenciana
This recipe is for a delicious and flavorful paella featuring chicken, shrimp, mussels, and vegetables. It's a great introduction to this iconic Spanish dish.
Equipment
- "Paellera" Paella Pan
Ingredients
- 2 cups short-grain rice (such as Bomba or Valencia rice)
- 4 cups chicken broth
- 1/2 tsp saffron threads
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 2 medium tomatoes grated (or 1 cup canned crushed tomatoes)
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric (optional, for additional color)
- 1/2 cup green beans trimmed and cut into 1-inch pieces
- 1/2 cup peas (fresh or frozen)
- 1 lb boneless, skinless chicken thighs cut into bite sized pieces
- 1 lb mussels, scrubbed and debearded
- 1/2 lb shrimp, peeled and deveined
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Saffron Broth:
- Warm the chicken broth in a saucepan and add the saffron threads. Let it steep while you prepare the other ingredients.
Cook the Meat:
- Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat.
- Add the chicken. Season with salt and pepper, and cook until browned on all sides. Remove the meat and set it aside.
Cook the Vegetables:
- In the same pan, add the chopped onion, red bell pepper, and green bell pepper. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the grated tomatoes and cook until the mixture thickens, about 5 minutes.
Add the Rice:
- Stir in the rice, making sure it is well coated with the vegetable mixture.
- Add the smoked paprika and turmeric (if using) and stir to combine.
Add the Broth and Cook:
- Pour in saffron-infused chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
Add the Meat and Peas:
- Arrange chicken pieces on top of the rice. Do not stir.
- After 10 minutes, distribute shrimp and mussels evenly over the pan. Scatter the peas on top. Cover and simmer for an additional 10-12 minutes, or until rice is cooked through and liquid is absorbed
Create the Socarrat: (optional)
- Increase the heat to high for the last 1-2 minutes to form the socarrat, the crispy bottom layer of rice. Be careful not to burn it.
Rest and Serve:
- Remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Tips:
- Use a wide pan to allow for even distribution of the rice and ensure proper caramelization of the bottom layer (socarrat).
- Don't stir the paella once the rice is added. This allows the rice to cook evenly and develop a crispy bottom.
- If the paella starts to dry out while cooking, add a little more chicken broth, 1/4 cup at a time.
- Feel free to customize this recipe with your favorite vegetables or seafood. For example, you could add chorizo sausage, calamari, or artichoke hearts.
Enjoy your homemade Paella Valenciana!
Nutrition
Calories: 493kcalCarbohydrates: 62gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 147mgSodium: 1.209mgPotassium: 889mgFiber: 5gSugar: 5gVitamin A: 1.444IUVitamin C: 58mgCalcium: 93mgIron: 4mg