How to make Paella Valenciana

Kariuki Maina
By Kariuki Maina 3 Min Read

Paella Valenciana is a traditional Spanish rice dish that originated in the region of Valencia. To make it, you will need the following ingredients:

  • 2 cups of short-grain rice, such as bomba or calasparra
  • 1 cup of green beans, trimmed and cut into 1-inch pieces
  • 1 cup of frozen peas
  • 1 red bell pepper, seeded and diced
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of saffron threads
  • 4 cups of chicken broth
  • 1/2 cup of white wine
  • 1/2 pound of chorizo sausage, sliced
  • 1/2 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound of large shrimp, peeled and deveined
  • 1/2 pound of mussels, scrubbed and debearded
  • Salt and black pepper, to taste
  • Olive oil, for cooking
  • Lemon wedges, for serving

To make the paella, start by heating a tablespoon of olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo and cook until it is crispy and the fat has been rendered, about 5 minutes. Remove the chorizo from the pan and set it aside.

Add the chicken to the pan and cook until it is browned on all sides, about 5 minutes. Remove the chicken from the pan and set it aside with the chorizo.

Add the onion, garlic, bell pepper, and green beans to the pan and cook until the vegetables are tender, about 5 minutes. Stir in the rice, smoked paprika, and saffron and cook until the rice is toasted and coated with the spices, about 2 minutes.

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Pour in the chicken broth, white wine, and 1 cup of water and stir to combine. Bring the liquid to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the liquid has been absorbed and the rice is tender.

Meanwhile, heat another tablespoon of olive oil in a separate pan over medium heat. Add the shrimp and cook until they are pink and cooked through, about 2-3 minutes. Remove the shrimp from the pan and set them aside with the chorizo and chicken.

Add the mussels to the pan and cook until they have opened, about 5 minutes. Remove the mussels from the pan and discard any that have not opened.

Stir the frozen peas into the paella and cook until they are heated through, about 2 minutes. Arrange the cooked chorizo, chicken, shrimp, and mussels on top of the paella. Season the dish with salt and black pepper to taste.

Serve the paella hot, with lemon wedges on the side.

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By Kariuki Maina Kariuki Maina
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