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.
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
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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.
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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.
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Reduce heat to medium. Add chopped onion to the pan and sauté until softened and translucent, about 5 minutes. Add minced garlic and paprika, cooking for another minute until fragrant.
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Stir in chopped tomatoes and cook until they break down and release their juices, about 3-4 minutes.
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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.
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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.
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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.
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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.
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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.
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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.
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Squeeze fresh lemon juice over the paella just before serving. Garnish with remaining chopped parsley. Serve directly from the pan.
Nutrition Facts
Servings 9 pies
- 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.
