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Paella Valenciana
Paella Valenciana is a traditional Spanish dish originating from the Valencia region, typically cooked in a shallow pan over an open flame. This savory rice dish combines the flavors of succulent chicken, rabbit, and seafood, mixed with saffron-infused rice and a variety of spices. The perfect combination of tender protein, flavorful vegetables, and aromatic spices makes Paella Valenciana a truly authentic Spanish culinary experience.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Shellfish, Sulfites
Ingredients
1 pound
Chicken Thighs
350 Calories
1 pound
Rabbit Legs
300 Calories
1 pound
Shrimp
200 Calories
1 pound
Mussels
150 Calories
1/2 teaspoon
Saffron Threads
10 Calories
1 teaspoon
Smoked Paprika
5 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
40 Calories
3 cloves
Garlic
15 Calories
2 medium
Tomatoes
20 Calories
1 can
Artichoke Hearts
100 Calories
1 medium
Red Bell Pepper
45 Calories
2 cups
Rice
400 Calories
4 cups
Chicken Broth
100 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large, shallow pan over medium-high heat. Add the chicken and rabbit, cooking until browned on all sides, about 5-7 minutes. Remove the protein from the pan and set aside.
2
Add the onion, garlic, and smoked paprika to the pan, cooking until the onion is translucent, about 3-4 minutes.
3
Add the tomatoes, artichoke hearts, and red bell pepper to the pan, cooking until the vegetables are tender, about 5 minutes.
4
Add the rice to the pan, stirring to combine with the vegetables and oil. Cook for 1-2 minutes, until the rice is lightly toasted.
5
Add the chicken broth to the pan, stirring to combine with the rice and vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
6
Add the cooked chicken and rabbit back to the pan, stirring to combine with the rice and vegetables. Cook for an additional 2-3 minutes, until the protein is heated through.
7
Add the shrimp and mussels to the pan, cooking until the seafood is pink and cooked through, about 2-3 minutes.
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