Enjoy the vibrant flavors of Spain with this authentic Valencian paella. This classic dish, originating from the Valencia region, combines saffron-infused rice with a medley of fresh seafood and meats for a delicious and visually stunning culinary experience.
Ingredients:
- 2 cups Spanish paella rice
- 1/2 cup of extra-virgin olive oil
- 1 onion
- 3 cloves of garlic
- 1 red bell pepper
- 1 tomato
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 4 cups of chicken or seafood broth
- 1 pound of mixed seafood (shrimp, mussels, squid)
- 1/2 pound of chicken, cut into bite-sized pieces
- Salt
- Black pepper
- Lemon wedges for serving
Instructions:
- In a paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced red bell pepper, cooking until softened. Stir in grated tomato and smoked paprika. Cook for a few minutes until the tomato has reduced.
- Add paella rice, stirring to coat the grains in the flavorful mixture. Dissolve saffron threads in warm broth and pour it into the pan. Bring to a gentle simmer.
- Arrange chicken and seafood evenly over the rice. Season with salt and pepper. Cook on medium heat for about 20-25 minutes, or until the rice is tender and has formed a crispy bottom layer known as a “socarrat”.
- Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes. Serve the Valencian Paella hot, garnished with lemon wedges.
