Paella Valenciana Recipe
Traditional Spanish rice dish with chicken and seafood
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Ingredients
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Protein
Rice and Liquids
Vegetables
Spices and Herbs
Others
Method
Preparation
- 1
Prepare the chicken
Season the chicken thighs with salt and black pepper. Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 2
Sauté the vegetables
In the same pan, add another tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2 minutes.
- 3
Add tomatoes and spices
Add the diced tomatoes, paprika, and saffron to the pan. Stir to combine and let it cook for about 5 minutes until the tomatoes are softened.
Cooking
- 4
Add rice
Stir in the Bomba rice and cook for 1-2 minutes to toast it slightly, ensuring it is well coated with the pan mixture.
- 5
Pour in liquids
Pour in the chicken broth and dry white wine. Bring the mixture to a simmer.
- 6
Return chicken and add shrimp
Return the browned chicken to the pan and nestle it into the rice. Add the shrimp and frozen peas on top, ensuring they are evenly distributed.
- 7
- 8
Add mussels
After 20 minutes, add the cleaned mussels on top of the rice. Cover again and cook for an additional 5-7 minutes, or until the mussels have opened and the shrimp are fully cooked.
Serving
- 9
Serve the paella
Remove the paella from the heat and let it rest for 5 minutes. Serve warm with lemon wedges on the side for squeezing over the dish.
