Go Back
+ servings

Paella Valenciana

No ratings yet
Print Pin
Course: Main Course
Cuisine: Mediterranean
Prep Time: 1 hour
Servings: 8

Equipment

  • Paella Pan

Ingredients

  • ½ cup uncooked Valencian Rice per person or 1/3 cup if using Bomba
  • 1 cup chicken stock per person
  • 5 threads saffron per person dissolved in a little white wine
  • 4 tablespoons or more, olive oil, to cover bottom of pan
  • 1 piece of chicken such as a thigh, per person
  • ½ to 1 soft chorizo such as Bilbao or Palacios, per person
  • ½ teaspoon Spanish sweet pimenton paprika per person
  • 1 clove garlic per person minced
  • ¼ cup chopped onion per person
  • cup grated tomato cut in half, grate and discard the skin per person
  • 2 shrimp or prawns per person
  • 2-4 small clams and/or mussels per person
  • red piquillo peppers cut in strips
  • artichoke hearts green beans or peas
  • cooked white Spanish beans such as alubias de la granja or judion
  • lemon wedges for garnish
  • salt to taste

Instructions

  • Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine.
  • Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
  • Next add garlic and onions and saute until translucent. Add chorizo and cook until heated.
  • Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on.
  • Adjust heat to maintain a nice simmer.
  • When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams.
  • Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas.
  • During this time the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt.
  • Set aside to rest for 20-25 minutes.
  • Sprinkle with chopped parsley, garnish with lemon wedges and serve.