Paelha Valenciana Recipe
Seafood Combination w/ Lobster, Mussels, Clams, Shrimp, Scallops, Portuguese Sausage and Boneless Chicken Cooked w/ Saffron Rice
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Ingredients
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Seafood and Meat
Rice and Spices
Vegetables and Aromatics
Broth
Method
Preparation of Ingredients
- 1
Prep the Seafood
Clean and rinse the mussels and clams under cold water. Peel and devein the shrimp. Rinse the scallops and set aside.
- 2
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces. Season with salt and pepper.
- 3
- 4
Slice the Sausage
Slice the Portuguese sausage into rounds.
Cooking
- 5
Sauté Chicken and Sausage
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chicken pieces and sausage slices, cooking until the chicken is browned and cooked through, about 5-7 minutes.
- 6
- 7
Incorporate Rice and Spices
Stir in the basmati rice, saffron threads, paprika, salt, and black pepper. Mix well to coat the rice with the oil and spices.
- 8
Add Broth
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for about 10 minutes.
- 9
Add Seafood
Gently place the prepared seafood (lobster, mussels, clams, shrimp, and scallops) on top of the rice. Cover and cook for another 10-15 minutes until the seafood is cooked through and the rice has absorbed the broth.
- 10
Finish with Peas
In the last few minutes of cooking, sprinkle the green peas on top and cover again until heated through.
Serving
- 11
Serve Hot
Remove the paella from heat and let it rest for a few minutes before serving. Garnish with lemon wedges if desired.
