Paella Valenciana Recipe
Traditional saffron rice dish with chicken and seafood.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables and Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Chop the chicken into bite-sized pieces. Rinse the rice under cold water until the water runs clear to remove excess starch. Soak the saffron threads in a small bowl with a few tablespoons of warm chicken broth to release their color and flavor.
Cooking
- 2
Cook the Chicken
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, and cook for an additional 3 minutes. Add the chicken pieces and cook until they are browned on all sides, about 7-10 minutes.
- 3
Add the Rice and Broth
Stir in the Bomba rice and cook for 1-2 minutes, allowing it to absorb the flavors. Add the saffron-infused broth, along with the remaining chicken broth, paprika, salt, and black pepper. Bring to a simmer.
- 4
Incorporate Seafood and Peas
Once the broth is simmering, add the shrimp and mussels evenly over the rice. Sprinkle the green peas on top. Do not stir after this point. Allow the paella to cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- 5
Rest and Serve
Once cooked, remove the paella from heat and cover it with a clean kitchen towel. Let it rest for about 5-10 minutes. Serve warm, garnished with lemon wedges if desired.