Paella Valenciana Recipe
One Person OR Two Person MUST PICK ONE • Simmered combo of clams, mussels, shrimp, scallops, chicken, and Spanish sausage in saffron rice only.
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Ingredients
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Proteins
Grains
Liquids & Seasonings
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Clean the clams and mussels under cold running water. Peel and devein the shrimp. Chop the chicken breast and Spanish sausage into bite-sized pieces. Mince the garlic and set all ingredients aside.
Cooking
- 2
Sauté Proteins
In a paella pan or a large skillet, heat the olive oil over medium heat. Add the chopped chicken and Spanish sausage. Sauté for about 5 minutes until the chicken is browned.
- 3
- 4
Add Rice and Broth
Stir in the paella rice, ensuring it is coated with the oil and juices. Add the chicken broth and saffron threads, bringing the mixture to a gentle simmer.
- 5
Incorporate Seafood
Once the broth is simmering, add the shrimp, clams, mussels, and scallops. Stir gently to distribute the seafood evenly.
- 6
Simmer the Paella
Reduce heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the seafood is fully opened and cooked through. Avoid stirring once the seafood is added.
- 7
Season and Rest
Season with salt and black pepper to taste. Remove from heat and let the paella sit, covered, for an additional 5 minutes.
Serving
- 8
Garnish and Serve
Serve the paella warm, garnished with lemon wedges and chopped fresh parsley on top.
