Paella Valenciana Recipe
Mussels, Clams, Calamari, Shrimp, Scallops, Chicken, Chorizo, Saffron Rice
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Ingredients
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Proteins
Grains
Liquids and Flavorings
Vegetables
Herbs and Spices
Method
Preparation
- 1
Cooking
- 2
Sauté Proteins
In a large paella pan or skillet, heat olive oil over medium heat. Add sliced chorizo and cook until browned. Next, add chicken thighs and cook until browned on all sides.
- 3
- 4
Incorporate Rice and Broth
Stir in the Bomba or Arborio rice, ensuring it's well-coated with the oil and other ingredients. Add the diced tomatoes, chicken broth, white wine, saffron threads, paprika, salt, and black pepper. Bring to a boil.
- 5
Simmer the Paella
Reduce heat to low, cover the pan, and let simmer for about 10 minutes. The rice should start absorbing the liquid.
- 6
Add Seafood
Carefully arrange the shrimp, calamari, mussels, clams, and scallops on top of the rice. Cover and cook for another 10-15 minutes, or until the seafood is cooked through and the rice has absorbed most of the liquid.
- 7
Finish and Serve
Once done, remove from heat and let it rest covered for 5 minutes. Garnish with peas and serve hot, optionally with lemon wedges.
