Classic Valencian Paella

Name: Classic Valencian Paella
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 12 ounce shrimp (large, peeled, deveined); 0.25 cup olive oil (extra virgin); 1 yellow onion (medium, finely chopped); 2 clove garlic (minced); 1 red bell pepper (diced); 15 ounce diced tomatoes (undrained); 1 teaspoon smoked paprika; 0.25 teaspoon saffron threads; 3 cup Bomba rice; 5 cup chicken broth (hot); 1 cup peas (frozen); 0.5 cup fresh parsley (chopped); 1 lemon (cut into wedges, for serving); 1 teaspoon salt (kosher); 0.5 teaspoon black pepper (freshly ground)

An authentic and vibrant Paella Valenciana, rich with chicken, seafood, and traditional flavors, crowned with a crispy 'socarrat' bottom.

Prep: 45 min
Cook: 50 min
Total: 1 hr 35 min
Servings: 4
Cuisine: Spanish
Difficulty: Hard
Cost: $8.44/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
12 ounce shrimp (large, peeled, deveined)
0.25 cup olive oil (extra virgin)
1 yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 red bell pepper (diced)
15 ounce diced tomatoes (undrained)
1 teaspoon smoked paprika
0.25 teaspoon saffron threads
3 cup Bomba rice
5 cup chicken broth (hot)
1 cup peas (frozen)
0.5 cup fresh parsley (chopped)
1 lemon (cut into wedges, for serving)
1 teaspoon salt (kosher)
0.5 teaspoon black pepper (freshly ground)

Instructions

Pat chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1/4 cup olive oil in a large (15-inch or larger) paella pan or wide, shallow pan over medium-high heat. Add chicken pieces and cook until deeply golden brown on all sides, about 6-8 minutes. Remove chicken and set aside.
Add chopped yellow onion and diced red bell pepper to the pan. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes (undrained), smoked paprika, and saffron threads. Cook for 5 minutes, stirring occasionally, allowing flavors to meld. This mixture is called the 'sofrito'.
Add Bomba rice to the pan and stir for 2 minutes to toast the grains and coat them in the sofrito. Pour in the hot chicken broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently once or twice to distribute ingredients evenly, then do not stir again.
Bring to a simmer, then nestle the browned chicken pieces back into the rice. Reduce heat to medium-low, cover the pan loosely with foil, and cook for 15 minutes without disturbing.
Remove foil. Arrange shrimp and frozen peas evenly over the rice. Continue to cook, uncovered, for another 10-15 minutes, or until most of the liquid is absorbed and the rice is tender. Increase heat to medium-high for the last 2-3 minutes to encourage the 'socarrat' (crispy rice crust) at the bottom, listening for a crackling sound. Be careful not to burn it.
Remove from heat, cover loosely with foil or a clean kitchen towel, and let rest for 5-10 minutes to allow the flavors to deepen and the rice to finish cooking.
Garnish with fresh chopped parsley and lemon wedges before serving. Encourage guests to scrape the bottom for the coveted socarrat.

Notes

Achieving the perfect 'socarrat' requires careful attention during the final cooking stage. Listen for the distinct crackling sound, but prevent burning. Serve directly from the paella pan for an authentic experience.

Nutrition (per serving)

Calories: 1096
Protein: 75.7 g
Carbohydrates: 139.9 g
Fat: 28.7 g
Fiber: 5 g
Sodium: 2120 mg
Saturated Fat: 5.4 g
Sugar: 10.1 g
Cholesterol: 312 mg