Paella Valenciana Recipe
Traditional Spanish paella with chicken and seafood.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather and prepare all your ingredients. Clean the seafood and chop the vegetables.
- 2
Cook the Chicken
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on all sides. Remove and set aside.
- 3
Sauté Vegetables
In the same pan, add the onion, garlic, and red bell pepper. Sauté until the onion is translucent.
- 4
Add Rice and Broth
Stir in the rice, allowing it to toast for a couple of minutes. Then add the chicken broth, diced tomato, paprika, saffron, salt, and black pepper. Bring to a boil.
- 5
Combine Chicken and Simmer
Return the browned chicken to the pan. Reduce the heat to low and let it simmer for about 10 minutes.
- 6
Add Seafood
After 10 minutes, add the shrimp and mussels to the pan. Scatter the green peas on top. Continue to cook until the seafood is cooked through and the rice has absorbed most of the liquid, about 10 more minutes.
- 7
Rest and Serve
Remove from heat and let it rest for 5 minutes before serving. Garnish with lemon wedges if desired.