Paella Valenciana Recipe
Fresh lobster, clams, shrimp, mussels, scallops, Spanish sausage and chicken in saffron rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sofrito
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until soft and translucent.
Cook the Chicken and Sausage
Add the chicken thighs and Spanish sausage to the pan. Cook until the chicken is browned on all sides.
Add the Rice and Broth
Stir in the rice, saffron threads, and chicken broth. Season with salt and black pepper. Bring to a gentle simmer.
Add Seafood
Once the rice has absorbed some of the broth, add the lobster, shrimp, clams, mussels, and scallops on top. Do not stir. Cover and cook for another 10-15 minutes until the seafood is cooked and the rice is tender.
Finish with Peas and Parsley
Add the frozen peas and chopped parsley. Cover and let it cook for another 5 minutes. Remove from heat and let it rest covered for a few minutes.
Serve
Serve the paella hot with lemon wedges on the side.