Spanish Paella Valenciana – Chicken and Seafood

A Vibrant, One-Pan Masterpiece from the Heart of Valencia

Paella Valenciana is Spain’s most iconic rice dish — traditionally made with chicken, rabbit, and snails, but modern versions often feature chicken, seafood, or a mix of both. Cooked in a wide shallow pan, this dish is bursting with color, saffron aroma, and Mediterranean soul. It’s perfect for gatherings and Sunday meals.

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⏱️ Recipe Overview

• Servings: 6

• Prep Time: 20 min

• Cook Time: 40 min

• Total Time: 1 hour

• Difficulty: Medium

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🛒 Ingredients

• 2 chicken thighs, chopped

• 250g shrimp or prawns (with shells)

• 200g mussels or clams, cleaned

• 1 cup paella rice (bomba or arborio)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tomato, grated or chopped

• ½ cup green beans or peas

• 1 tsp smoked paprika

• 1 pinch saffron threads (soaked in 2 tbsp warm water)

• 3 cups chicken or seafood broth (hot)

• Olive oil

• Salt to taste

• Lemon wedges (to serve)

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👨‍🍳 Instructions

1. Sear the chicken:
   In a paella pan or wide skillet, heat olive oil. Brown chicken pieces, then remove.

2. Sauté the sofrito:
   In the same pan, sauté onion and garlic. Add tomato, paprika, and green beans. Cook until soft.

3. Add rice and saffron:
   Stir in the rice and saffron water. Toast for 1 minute.

4. Add broth and layer:
   Pour in hot broth. Do not stir again. Add chicken, shrimp, and mussels evenly.

5. Cook uncovered:
   Simmer for ~20 minutes until the rice absorbs the broth and forms a crispy bottom (socarrat).

6. Rest and serve:
   Cover with a cloth and rest 5–10 minutes. Serve with lemon wedges.

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🎯 Gourmet Tip

Don’t stir once the broth is added — that’s how you develop the crispy, golden “socarrat” on the bottom. That’s the real soul of paella!