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Paella Valenciana
Paella Valenciana is a traditional Spanish dish originating from the Valencia region. This savory rice dish is cooked with a combination of vegetables, beans, and a variety of meats and seafood. The combination of flavors and textures in this recipe creates a truly authentic and delicious Spanish experience. This recipe is perfect for those looking to try a new and exciting dish that is sure to impress their family and friends.
Time Cook
45
Level
Intermediate
Calories
550
Allergens
Shellfish, Gluten
Ingredients
1 cup
Uncooked Calasparra rice
150 Calories
1 pound
Chicken thighs
300 Calories
1 pound
Shrimp
200 Calories
1 pound
Mussels
100 Calories
1/2 teaspoon
Saffron threads
0 Calories
1 teaspoon
Smoked paprika
0 Calories
2 tablespoons
Olive oil
190 Calories
1 medium
Onion
45 Calories
2 cloves
Garlic
10 Calories
1 medium
Tomato
25 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large paella pan over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.
2
Add the onion and garlic to the pan and cook until the onion is translucent, about 3 minutes. Add the tomato and cook for an additional 2 minutes.
3
Add the saffron threads to the pan and cook for 1 minute, stirring constantly. Add the smoked paprika and cook for an additional minute.
4
Add the uncooked rice to the pan and cook for 2-3 minutes, stirring constantly. Add the chicken broth to the pan and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5
Add the shrimp and mussels to the pan and cook until the seafood is pink and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
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