[vc_row][vc_column][vc_column_text]Valencian paella is a vibrant Spanish dish that celebrates fresh, flavorful ingredients. This beloved classic combines chicken, shrimp and squid with savory vegetables in an expertly cooked base of saffron-infused rice. It’s truly an unforgettable taste experience! Pro tip: Using a true paella pan can make all the difference! To help the wide pan heat evenly, choose a broad heat source over a narrow one for perfect results.
Classic Valencian Paella
- 2 Tbsp. olive oil
- 1 lb. chicken thighs or breasts (cut into bite-size pieces)
- 1-1/4 tsp. Redmond Real Salt Sea Salt
- 1/2 tsp. black pepper
- 1/2 lb. squid (cleaned, cut into rings)
- 1/2 lb. large shrimp (peeled, deveined)
- 1-1/2 cups short-grain rice (such as bomba or calasparra rice)
- 4 cups chicken broth
- 2 tsp. saffron threads
- 1 medium onion (finely chopped)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1/2 cup peas (fresh or frozen)
- 2 medium tomatoes (grated or finely chopped)
- 1 tsp. smoked paprika
- Lemon wedges (for serving)
- Fresh parsley (for serving)
- In small bowl, add saffron threads to several tablespoons warm chicken broth. Steep 5-10 minutes to release color and aroma.
- In large, shallow pan (preferably a paella pan), heat olive oil over medium heat. Season chicken pieces with 1/4 teaspoon each salt and pepper and add to pan. Sear 6-8 minutes, turning occasionally, until golden brown on all sides. Remove chicken and set aside.
- In same pan, add squid and cook 1-2 minutes, just until they start to turn opaque. Remove and set aside.
- In same pan, add onion, garlic and red bell pepper. Sauté 5 minutes until softened. Add tomatoes and cook another 3-4 minutes until mixture thickens slightly.
- Stir in rice, smoked paprika and saffron with its liquid. Stir 1-2 minutes to toast rice lightly, coating it in tomato mixture.
- Pour in chicken broth and stir to distribute rice evenly across pan. Add chicken pieces back in, nestling them into rice. Adjust heat to low simmer. Cook without stirring 15-20 minutes, or until most liquid has absorbed. Check occasionally, adjusting heat as necessary to avoid burning.
- Arrange shrimp, squid and peas on top of rice. Cover with lid or foil, and cook additional 5-8 minutes, until shrimp is pink and rice is fully cooked.
- To achieve traditional crispy rice layer at the bottom (the socarrat), increase heat to medium-high for last 1-2 minutes. Listen for crackling sound and remove immediately from heat once you hear rice starting to crisp. (Note: Take care to prevent it from burning.)
- Cover pan with clean kitchen towel or foil and let paella rest 5-10 minutes. (Note: This helps the flavors meld and allows the rice to finish steaming.)
- Arrange lemon wedges and fresh parsley around edge of pan to be added to each serving. Serve straight from the pan at the table for an authentic experience.
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