This classic Paella A La Valenciana is a vibrant, savory masterpiece that brings the coast of Spain to your dining table. Featuring tender chicken pieces, plump shrimp, and optional neck clams, this dish is built on a rich foundation of aromatic saffron-infused broth. The short-grain rice absorbs the deep flavors of garlic, paprika, and chorizo, creating a distinctively moist yet firm texture with a coveted socarrat crust at the bottom. It is an ideal centerpiece for family gatherings or festive dinners, offering a complex interplay of briny seafood and hearty meats. Simple to prepare with pantry staples, this recipe delivers an authentic, restaurant-quality experience that is sure to impress guests and become a cherished family tradition.
Paella A La Valenciana
Description
This classic Paella A La Valenciana is a vibrant, savory masterpiece that brings the coast of Spain to your dining table. Featuring tender chicken pieces, plump shrimp, and optional neck clams, this dish is built on a rich foundation of aromatic saffron-infused broth. The short-grain rice absorbs the deep flavors of garlic, paprika, and chorizo, creating a distinctively moist yet firm texture with a coveted socarrat crust at the bottom. It is an ideal centerpiece for family gatherings or festive dinners, offering a complex interplay of briny seafood and hearty meats. Simple to prepare with pantry staples, this recipe delivers an authentic, restaurant-quality experience that is sure to impress guests and become a cherished family tradition.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 pepper, then brown them on all sides. Remove chicken and set aside.
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In the same pan, add chopped onion and garlic. Saut&# 195;© until softened and translucent, about 3-4 minutes. Add chorizo sausage and cook until slightly browned.
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Stir in paprika and cook for 1 minute to bloom the spice. Add chopped tomatoes and cook until they begin to break down, forming a thick sofrito base.
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Return the chicken to the pan. Add the short-grain rice and stir to coat each grain with the oil and sofrito mixture.
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Dissolve saffron threads in the chicken stock. Pour the stock into the pan along with the bay leaf and dry white wine if using. Stir gently to combine.
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Bring the liquid to a boil, then reduce heat to low. Simmer uncovered for 15 minutes without stirring to allow the rice to absorb the liquid and develop a crust.
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Nestle the shrimp and clams into the rice. Cover the pan loosely with foil and cook for another 10-15 minutes, or until the shrimp are pink and clams have opened.
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Remove from heat. Discard any unopened clams. Let the paella rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.
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
For the best results, use a wide, shallow pan to ensure even cooking and proper socarrat formation. Do not stir the rice after adding the liquid, as this releases starch and makes the dish mushy.
If using neck clams, ensure they are scrubbed clean. Discard any clams that do not open after cooking, as they may be unsafe to eat.
Saffron is expensive but essential for authentic flavor and color. Toast the threads lightly in a dry pan before crumbling them into the hot stock to maximize aroma.
Paella is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the rice texture will change upon reheating.
