Paella Valenciana Recipe
Traditional rice dish with chicken and seafood.
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Ingredients
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Proteins
Vegetables
Grains
Liquids
Spices
Garnish
Method
Preparation
- 1
- 2
Soak Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water to release their flavor.
Cooking
- 3
Brown the Chicken
In a large paella pan or a deep skillet, heat the olive oil over medium heat. Add the chicken thighs and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.
- 4
Sauté the Vegetables
In the same pan, add the chopped onion, garlic, and bell pepper. Sauté for about 4-5 minutes until softened. Add the diced tomatoes and cook for another 3 minutes.
- 5
Add Rice and Broth
Stir in the Bomba rice, ensuring it’s well coated with the oil and vegetables. Pour in the chicken broth and add the soaked saffron, paprika, salt, and pepper. Bring to a simmer.
- 6
Incorporate Chicken and Seafood
Return the browned chicken thighs to the pan, nestling them into the rice. After 10 minutes of cooking, add the shrimp and mussels, distributing them evenly.
- 7
Cook Until Done
Continue to cook without stirring for another 10-15 minutes, or until the rice is tender and the liquid has been absorbed. If necessary, add a little more broth or water.
Serving
- 8
Garnish and Serve
Once cooked, remove the pan from heat. Let it rest for about 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
