Paella Val Recipe
Make Paella Val Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood and Meat
Rice and Vegetables
Liquids and Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Chop the chicken thighs into bite-sized pieces. Slice the chorizo into rounds. Clean and devein the shrimp, and clean the mussels. Dice the red bell pepper and tomatoes, chop the onion, and mince the garlic.
Cooking
- 2
Sauté the Meats
In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chicken pieces and chorizo, and cook until the chicken is browned on all sides, about 5-7 minutes.
- 3
Add Vegetables
Stir in the chopped onion, garlic, and red bell pepper. Cook for another 3-4 minutes until the vegetables soften.
- 4
Incorporate Rice and Spices
Add the Bomba rice to the pan and stir until the rice is well-coated with oil and mixed with the meat and vegetables. Sprinkle in the saffron, paprika, salt, and black pepper, stirring to combine.
- 5
Add Broth and Cook
Pour in the chicken broth and bring to a simmer. Reduce the heat to low and cook uncovered for about 20 minutes, without stirring, until the rice has absorbed most of the liquid.
- 6
Add Seafood
Arrange the shrimp and mussels on top of the rice. Cover the pan with a lid or aluminum foil and cook for an additional 5-7 minutes, until the mussels open and the shrimp are pink and cooked through.
- 7
Rest and Serve
Remove the paella from heat and let it rest for 5 minutes. Garnish with frozen peas and serve warm, allowing each guest to scoop their portion.