Description
Paella Valencia brings pure Mediterranean sunshine right onto your dinner plate, packed with saffron-infused rice, tender chicken, and fresh seafood. Generations of Spanish families have shared this delicious tradition, turning simple ingredients into a memorable feast that connects friends and family around one spectacular skillet.
Ingredients
Scale
Proteins:
- 4 boneless chicken thigh fillets
- 21 ounces (595 grams) shrimp
- 10–12 mussels
- 8 ounces (226 grams) calamari rings
Grains and Base:
- 2 cups medium-grain or jasmine rice
- 3¾ cups low-sodium chicken broth
- 1 teaspoon saffron threads
Vegetables and Aromatics:
- 1 large onion
- 6 garlic cloves
- 1 small red bell pepper
- 4 large tomatoes
- ½ cup frozen peas
- 2 tablespoons fresh flat-leaf parsley
- 1 tablespoon fire-roasted red pepper strips
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper
Instructions
- Heat 2 tbsp olive oil in a wide paella pan at medium temperature. Sauté 1 chopped onion, 6 finely chopped garlic cloves, and 1 diced red bell pepper until soft and aromatic, approximately 4 minutes.
- Increase heat to medium-high. Add 4 bite-sized chicken thigh fillets, seasoning with salt and pepper. Cook until pieces develop golden-brown exterior on all sides, about 6 minutes.
- Mix in 4 chopped tomatoes, 1 tsp sweet paprika, ½ tsp garlic powder, and ½ tsp onion powder. Allow mixture to simmer and slightly thicken for 5 minutes.
- Incorporate 2 cups rice into pan, ensuring each grain gets coated with seasoned mixture. Pour 3¾ cups chicken broth and sprinkle 1 tsp saffron threads. Stir once, then stop moving rice.
- Reduce heat to medium-low. Allow paella to cook uncovered for 16 minutes without stirring, letting rice absorb liquid and develop characteristic texture.
- Gently place 10 mussels, 8 oz calamari rings, and 21 oz shrimp across rice surface. Cover pan, cooking for 6-7 minutes until seafood becomes opaque and mussels open.
- Scatter ½ cup frozen peas and 2 tbsp chopped parsley across dish. Decorate with 1 tbsp roasted red pepper strips for color contrast.
- Remove from heat, letting paella rest 5 minutes before serving to allow flavors to settle and distribute evenly.
Notes
- Check rice quality: Use short-grain Spanish rice like Bomba or Calasparra for authentic texture and best absorption of flavors.
- Saffron matters: Invest in high-quality saffron threads for genuine color and deep traditional taste, avoiding artificial substitutes.
- Pan selection critical: A wide, shallow paella pan helps create the classic crispy bottom layer called socarrat, which adds incredible depth to the dish.
- Vegetarian adaptation: Swap seafood and meat with seasonal vegetables like artichokes, bell peppers, and green beans to maintain the recipe’s delicious spirit.
- Prep Time: 8-10 minutes
- Cook Time: 28-35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg