Include in Print View:

Paella Valenciana

Paella Valenciana recipe image
This authentic Paella Valenciana is a celebration of Mediterranean flavors, combining tender chicken, savory pork, and an abundance of fresh seafood. The dish is built on a foundation of sofrito—slowly cooked onions, peppers, tomatoes, and garlic—infused with aromatic saffron. As the rice simmers in rich stock, it absorbs the deep flavors of the broth, creating a creamy yet distinct texture. The final result is a visually stunning platter with golden rice, plump shrimp, and tender meat. Perfect for weekend gatherings or special family dinners, this dish brings the warmth and hospitality of Spain to your table. It is hearty, satisfying, and full of complex flavors that make every bite memorable.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 642.8
Description
This authentic Paella Valenciana is a celebration of Mediterranean flavors, combining tender chicken, savory pork, and an abundance of fresh seafood. The dish is built on a foundation of sofrito—slowly cooked onions, peppers, tomatoes, and garlic—infused with aromatic saffron. As the rice simmers in rich stock, it absorbs the deep flavors of the broth, creating a creamy yet distinct texture. The final result is a visually stunning platter with golden rice, plump shrimp, and tender meat. Perfect for weekend gatherings or special family dinners, this dish brings the warmth and hospitality of Spain to your table. It is hearty, satisfying, and full of complex flavors that make every bite memorable.
Ingredients
  • 1/2 cup Olive oil
  • 1 ea Onion, chopped
  • 1 ea Green pepper, chopped
  • 1/2 cup Tomatoes, peeled, chopped
  • 3 cloves Garlic, minced
  • 1 ea Bay leaf
  • 1/2 pound Pork, cut in chunks
  • 1/2 Fryer Chicken, cut into pieces
  • 1 lb Lobster, cut in chunks
  • 1/2 lb Shrimp, large, peeled and deveined
  • 8 ea Oysters, scrubbed
  • 8 ea Scallops, large
  • 8 ea Mussels, scrubbed
  • 4 ea Clams in shells, scrubbed
  • 1 lb Red snapper, cut in chunks
  • 3 c Seafood stock (or chicken stock or bottled clam juice)
  • 1 pinch Saffron
  • 1 t Salt
  • 1 1/2 c Rice (preferably Bomba or Arborio)
  • 1/4 c White wine
  • 1 sm Can petite green peas (for garnish)
  • 1 bunch Asparagus (for garnish)
  • 1/4 cup Pimientos (for garnish)
Directions
  1. 1
    Heat olive oil in a large heavy casserole or paella pan over medium heat. Add chopped onions and green peppers, frying until they are just limp and translucent.
  2. 2
    Stir in the chopped tomatoes, minced garlic, and bay leaf. Cook for about 5 minutes, allowing the flavors to meld and the tomato mixture to soften.
  3. 3
    Add the pork chunks and chicken pieces to the pan. Sauté until the meat is browned and cooked through, stirring occasionally to prevent sticking or burning.
  4. 4
    Add the lobster, shrimp, oysters, scallops, mussels, clams, and red snapper chunks to the pan along with the seafood stock, saffron, and salt. Bring the mixture to a boil.
  5. 5
    Once boiling, add the rice. Stir gently to distribute the rice evenly, then bring the liquid to a second boil.
  6. 6
    Cover the casserole and place it in a preheated oven at 350 degrees Fahrenheit (177°C). Bake for 20 minutes, or until the rice is tender and the liquid is absorbed.
  7. 7
    Remove from the oven. Sprinkle the white wine over the top. Garnish with petite green peas, asparagus spears, and pimientos before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 642.8kcal
% Daily Value *
Total Fat 42.0g65%
Saturated Fat 7.8g39%
Cholesterol 56.5mg19%
Sodium 65.9mg3%
Total Carbohydrate 48.1g17%
Dietary Fiber 9.4g38%
Sugars 3.2g
Protein 26.2g53%

* 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

Ensure all shellfish are thoroughly scrubbed and deveined before cooking. Discard any clams or mussels that do not open during cooking.

For a more intense saffron flavor, soak the saffron threads in a small amount of warm stock or wine for 10 minutes before adding to the pan.

You can substitute seafood stock with chicken stock if seafood stock is unavailable. Bottled clam juice also works well for added brininess.

Do not stir the rice once it has been added to the liquid and brought to a boil, as this can release too much starch and make the paella gummy.

Let the paella rest for 5-10 minutes after removing from the oven before serving. This allows the flavors to settle and the rice to firm up slightly.

Traditional paella is cooked on a stovetop, but baking in the oven ensures even cooking and prevents the bottom from burning if you do not have a paella pan with a wide, shallow surface.

Keywords: paella, spanish, seafood, chicken, rice, saffron, shrimp, lobster, scallops, mussels, clams, fish, stock, garlic, tomato, pepper, onion, bay leaf, white wine, peas
Read it online: https://www.chefs-mate.com/recipe/paella-valenciana/