Paella A La Valenciana Recipe

Cooking Instructions

1. 1

   Prepare the Saffron

   In a small bowl, add the saffron threads to 1/4 cup of warm water to allow them to bloom while you prepare the rest of the dish.

2. 2

   Cook the Chicken and Sausage

   In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs and cook until browned on all sides, about 8-10 minutes. Remove the chicken and set aside. In the same pan, add the chorizo slices and cook until browned, about 4 minutes. Remove and set aside with the chicken.

3. 3

   Sauté the Vegetables

   Add the remaining 2 tablespoons of olive oil to the pan. Add the chopped onion and red bell pepper. Sauté until softened, about 5 minutes. Stir in the minced garlic and paprika, cooking for an additional 1 minute.

4. 4

   Add the Rice

   Stir in the Bomba rice, ensuring it is well coated with the oil and vegetables. Cook for about 2 minutes, stirring frequently.

5. 5

   Add the Stock and Saffron

   Pour in the fish stock or chicken broth and add the saffron with its water. Return the chicken and chorizo to the pan. Bring to a simmer.

6. 6

   Simmer and Add Shrimp and Mussels

   Reduce heat to low and let the paella simmer uncovered for about 10 minutes. After 10 minutes, add the shrimp and mussels on top of the rice. Cover the pan with a lid or aluminum foil and cook for another 10-15 minutes, or until the seafood is cooked and the rice is tender.

7. 7

   Add Peas and Season

   Once the seafood is cooked, sprinkle the green peas over the top. Season with salt and black pepper to taste. Remove from heat and let rest for 5 minutes.

8. 8

   Serve

   Serve the paella with lemon wedges on the side for squeezing over the top before eating.