Paella Valenciana Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather all the ingredients and prepare them for cooking. Chop the onion, garlic, and bell pepper. Clean the seafood.

2. 2

   Cook the Chicken and Chorizo

   In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken thighs and cook for about 5-7 minutes until browned. Stir in the sliced chorizo and cook for another 3-4 minutes until they are both cooked through.

3. 3

   Add Vegetables

   Add the chopped onion, garlic, and bell pepper to the pan. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Incorporate the Rice and Spices

   Stir in the Bomba rice, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until the rice is coated with oil and spices.

5. 5

   Add the Broth and Saffron

   Pour in the chicken broth and add the saffron threads. Bring it to a boil, then reduce the heat to low and let it simmer for about 15 minutes.

6. 6

   Add Seafood and Peas

   After 15 minutes, add the shrimp, mussels, clams, calamari, diced tomato, and frozen peas. Stir gently to distribute the seafood evenly. Cook for an additional 10-12 minutes, or until the seafood is cooked and the rice has absorbed most of the liquid.

7. 7

   Rest and Serve

   Remove the pan from heat and let it sit for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.