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Paella Valenciana

 


Paella Valenciana (Traditional Spanish Paella)

Paella is Spain's most famous dish, originating from Valencia. Traditionally made with chicken, rabbit, and a variety of seafood, it’s cooked in a large, shallow pan, often over an open flame. The combination of saffron, rice, and other spices makes this dish a feast for the senses.

Ingredients:

  • 1/2 cup olive oil
  • 1 lb chicken thighs, cut into chunks
  • 1/2 lb rabbit (optional), cut into chunks
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 tomatoes, grated or finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups short-grain rice (such as Bomba or Arborio)
  • 4 cups chicken stock (or water)
  • 1/2 cup dry white wine
  • 1/4 tsp saffron threads, soaked in 2 tbsp warm water
  • 1/2 tsp smoked paprika (pimentón)
  • 1/2 cup frozen peas
  • 1/2 lb green beans, cut into pieces
  • 12 large shrimp, peeled and deveined
  • 1/2 lb mussels or clams
  • 1/2 lb squid, cleaned and cut into rings
  • 1 lemon, cut into wedges
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Brown the Meat:

    • Heat the olive oil in a large paella pan (or wide, shallow skillet) over medium heat.
    • Add the chicken and rabbit (if using) and brown them on all sides, about 10 minutes. Remove the meat and set aside.

  2. Cook the Vegetables:

    • In the same pan, add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
    • Stir in the grated tomatoes and cook for another 5-7 minutes until the tomato mixture thickens.

  3. Add Rice and Broth:

    • Add the rice and smoked paprika, stirring to coat it in the tomato mixture.
    • Pour in the white wine and let it cook off for 1-2 minutes.
    • Add the saffron with its soaking liquid and the chicken stock. Stir to combine. Bring the mixture to a simmer.

  4. Simmer the Paella:

    • Return the chicken and rabbit to the pan. Spread the rice evenly.
    • Add the peas, green beans, and seafood (shrimp, squid, mussels) on top.
    • Do not stir after this point! Let the paella simmer over medium heat for about 15-20 minutes until the rice is cooked and the liquid is absorbed. If the rice isn't fully cooked but the liquid is gone, add a little more broth or water.

  5. Rest and Serve:

    • Once the rice is tender and the seafood is cooked through, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 5-10 minutes.
    • Garnish with fresh parsley and lemon wedges. Serve directly from the pan!

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