This authentic Paella A La Valenciana is a vibrant, one-pan masterpiece that brings the flavors of Spain to your table. Featuring tender chicken, succulent shrimp, and clams nestled in short-grain rice, the dish is infused with the distinct aroma of saffron and paprika. The key to a great paella is achieving the perfect socarrat, the crispy layer of rice at the bottom of the pan. It’s a hearty, communal meal perfect for dinner parties or family gatherings. With its rich, savory broth and fresh seafood, this recipe offers a satisfying balance of textures and bold Mediterranean flavors that are sure to impress any guest.
Paella A La Valenciana
Description
This authentic Paella A La Valenciana is a vibrant, one-pan masterpiece that brings the flavors of Spain to your table. Featuring tender chicken, succulent shrimp, and clams nestled in short-grain rice, the dish is infused with the distinct aroma of saffron and paprika. The key to a great paella is achieving the perfect socarrat, the crispy layer of rice at the bottom of the pan. It's a hearty, communal meal perfect for dinner parties or family gatherings.Ingredients
Directions
-
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken pieces with salt and sear on all sides until golden brown, about 5-7 minutes. Remove chicken and set aside.
-
In the same pan, add chorizo slices and cook until browned and slightly crispy, about 3-4 minutes. Remove chorizo and set aside with the chicken.
-
-
Stir in chopped tomatoes and cook until they break down and release their juices, about 3-4 minutes.
-
Add short-grain rice to the pan, stirring constantly to coat the rice with the onion and tomato mixture. Toast the rice for 2-3 minutes until the edges become slightly translucent.
-
Pour in chicken stock, saffron, crumbled bay leaf, and half of the chopped parsley. Stir gently once to distribute the ingredients, then bring to a boil.
-
Arrange the seared chicken pieces and chorizo on top of the rice. If using clams, nestle them into the rice. If using shrimp, set them aside for now.
-
Simmer the paella uncovered on medium-high heat for 15 minutes. Do not stir the rice during this time to allow the socarrat (crispy bottom layer) to form.
-
After 15 minutes, reduce heat to low. If using shrimp, place them on top of the rice now. Continue cooking for another 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the shrimp are pink and cooked through.
-
Remove the pan from heat. Cover with a clean kitchen towel or foil and let rest for 5-10 minutes. This allows the rice to finish steaming and the flavors to meld.
-
Squeeze fresh lemon juice over the paella just before serving. Garnish with remaining chopped parsley. Serve directly from the pan.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1409.9kcal
- % Daily Value *
- Total Fat 73.5g114%
- Saturated Fat 16.6g83%
- Cholesterol 570.9mg191%
- Sodium 2895.5mg121%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 0.4g2%
- Sugars 2.8g
- Protein 156.2g313%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To achieve the best socarrat, ensure the heat is high enough during the last few minutes of cooking so the bottom rice crisps up without burning. Listen for a slight crackling sound.
Saffron threads should be crushed lightly between your fingers or in a mortar and pestle before adding to the stock to release their color and flavor fully.
If your clams do not open after cooking, discard them as they may not have been fresh.
For a vegetarian version, substitute chicken stock with vegetable stock and omit the meat and seafood, adding extra vegetables like bell peppers and artichoke hearts.
Paella is best served immediately while hot. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or stock to restore moisture.
