Paella Valenciana Recipe
Shrimp, clams, mussels, lobster, scallops, chicken, sausage and pork in saffron bomba rice
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Ingredients
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Seafood
Meat
Grains
Vegetables
Liquids & Seasonings
Method
Preparation
- 1
Prep the Seafood
Clean and devein the shrimp. Scrub the clams and mussels under cold water. Cut the lobster in half lengthwise.
- 2
Prep the Meats
Cut the chicken thighs, chorizo sausage, and pork shoulder into bite-sized pieces.
- 3
Prep Vegetables
Chop the onion, red bell pepper, and green bell pepper. Mince the garlic and dice the tomatoes.
Cooking
- 4
Sauté the Meats
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chicken, chorizo, and pork, and cook until browned, about 8-10 minutes.
- 5
- 6
Incorporate Rice and Liquids
Stir in the bomba rice and cook for 2-3 minutes. Pour in the chicken broth, white wine, and add the saffron, salt, black pepper, and paprika. Stir to combine.
- 7
Simmer the Paella
Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for about 15 minutes without stirring.
- 8
- 9
Finish and Serve
Remove from heat and let the paella rest for 5 minutes before serving. Garnish with fresh lemon wedges if desired.