Paella Valenciana Recipe
A combination of shellfish, chicken, sausage and saffron rice
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Ingredients
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Proteins
Grains
Vegetables
Liquids
Spices & Seasonings
Method
Preparation
- 1
Prepare the Saffron
Soak the saffron strands in a small bowl with 2 tablespoons of warm water for about 10 minutes to release their flavor.
- 2
Cooking
- 3
Sauté the Meats
In a large paella pan or a wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken thighs and chorizo, cooking until browned on all sides, about 5-7 minutes. Remove them from the pan and set aside.
- 4
Cook the Vegetables
In the same pan, add another tablespoon of olive oil if necessary. Sauté the onion and garlic until soft and fragrant, about 3 minutes. Add the chopped bell pepper, green beans, and tomatoes, cooking for an additional 5 minutes.
- 5
Add Rice and Liquids
Stir in the bomba rice and paprika, coating the rice with the vegetable mixture. Pour in the chicken broth and white wine, then add the soaked saffron with its water. Stir well to combine.
- 6
Reintroduce the Meats
Place the browned chicken and chorizo back into the pan, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10-15 minutes.
- 7
Add the Seafood
After 15 minutes, add the prawns and mussels on top of the rice mixture. Cover the pan with a lid or aluminum foil and cook for another 10 minutes, until the mussels open and the prawns are cooked through.
- 8
Final Touches
Remove from heat and let the paella rest for 5 minutes. Season with salt and black pepper to taste before serving.
