Paella Valenciana Recipe
Traditional Spanish rice dish 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.
Ingredients
Method
Directions
- 1
Prepare the Base
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chicken thighs and chorizo, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
- 2
Sauté Vegetables
In the same pan, add the chopped onion, garlic, and red bell pepper. Sauté until softened, about 3-4 minutes.
- 3
Add Tomatoes and Spices
Stir in the diced tomatoes, saffron, and paprika. Cook for another 2 minutes.
- 4
Add Rice and Broth
Add the rice to the pan, stirring to coat it with the tomato mixture. Pour in the chicken broth and bring to a boil. Return the chicken and chorizo to the pan. Season with salt and black pepper.
- 5
Cook the Paella
Reduce heat to low and let simmer without stirring, for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 6
Add Seafood and Peas
Gently nestle the seafood mix and peas into the rice, cover the pan, and cook for an additional 5-7 minutes until the seafood is cooked through.
- 7
