Classic Valencian Seafood Paella
Indulge in the rich tapestry of flavors of this traditional Valencian seafood paella, an iconic dish from the Mediterranean coast of Spain. This authentic recipe reflects the culinary traditions of Valencia, combining fresh, locally-sourced ingredients with the exquisite taste of saffron and a medley of seafood and poultry. Cooked to perfection in a wide, shallow pan, each mouthful offers a delightful experience of succulent chicken, tender shrimp, aromatic mussels, and seasonal vegetables, all infused with the essence of the sea. This true representation of paella will transport you straight to the bustling markets and sunny shores of Valencia, making it a perfect centerpiece for any gathering.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Chicken pieces
4 (Lightly salted)
Shrimp
1/2 lb (Peeled and deveined)
Mussels or Calamari
1/2 lb (Cleaned and prepared)
Ripe tomatoes
2 medium (Chopped)
Wide green beans (bachoqueta)
6 oz (Trimmed)
Large white lima beans (garrafon)
4 oz (Soaked, optional frozen)
Saffron
1 tsp (Threads)
Spanish rice
3 cups (Short-grain)
Hot water or chicken broth
8 cups (Preferably homemade)
Olive oil
As needed (For frying)
Salt
To taste (Adjust based on preference)
Red sweet paprika
1 tsp (Ground)
Instructions
1
Heat a generous amount of olive oil in a large paella pan over medium-high heat until shimmering.
2
Add the chicken pieces, lightly seasoned with salt, and sear them until golden brown on all sides. Remove and set aside.
3
In the same pan, add the shrimp and cook until they turn pink and opaque, then remove and set aside with the chicken.
4
Introduce the wide green beans and large white lima beans (garrafon) to the pan, sautéing them for a few minutes until they are tender.
5
Create a well in the center of the pan and add the chopped tomatoes, frying until they begin to break down and form a paste. Quickly add the sweet red paprika, stirring for a few seconds to release its aroma.
6
Pour in the hot water or chicken broth, bringing the mixture up to a gentle boil. Taste and adjust salt as needed.
7
After about 20 minutes of simmering, return the chicken and shrimp to the pan, and evenly distribute them among the vegetables.
8
Sprinkle the saffron over the bubbling liquid for nuanced flavor and color, then pour in the Spanish rice evenly across the surface.
9
Increase the heat to maintain a steady boil. Cook for approximately 20 minutes, without stirring, ensuring that the rice cooks evenly and absorbs the flavors.
10
Once the liquid has been fully absorbed and the rice is tender yet firm, remove the paella from heat. Cover the pan with a clean kitchen towel or a sheet of newspaper for about 10 minutes to allow it to rest and steam.
11
For an elegant presentation, garnish the paella with lemon wedges around the edge and a sprig of fresh rosemary in the center. Serve directly from the pan with wooden spoons for a truly authentic experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Classic Valencian Seafood Paella?
This recipe originates from the Mediterranean coast of Spain, specifically reflecting the culinary traditions of Valencia.
What type of rice is best for this paella recipe?
The recipe calls for 3 cups of Spanish short-grain rice to ensure the correct texture and absorption.
What meat is included in this Valencian recipe?
The dish includes 4 pieces of lightly salted chicken, seared until golden brown.
Which seafood ingredients are used?
The recipe uses 1/2 lb of peeled and deveined shrimp, along with 1/2 lb of cleaned mussels or calamari.
What are 'bachoqueta' in the context of this recipe?
Bachoqueta refers to the 6 oz of wide green beans that are trimmed and sautéed in the pan.
What are 'garrafon' and how are they prepared?
Garrafon are large white lima beans; this recipe uses 4 oz that can be soaked or used from frozen.
How should the tomatoes be prepared for the base?
Use 2 medium ripe tomatoes, chopped and fried in the center of the pan until they break down into a paste.
When should the sweet red paprika be added?
Add the paprika to the tomato paste and stir for just a few seconds to release its aroma without burning it.
What kind of liquid is used for the rice?
The recipe requires 8 cups of hot water or preferably homemade chicken broth.
How is saffron incorporated into the dish?
Sprinkle 1 tsp of saffron threads over the bubbling liquid before adding the rice for flavor and color.
What is the rule regarding stirring the rice?
Once the rice is added and distributed, it should be cooked for approximately 20 minutes without stirring.
What type of pan is recommended for this dish?
A wide, shallow paella pan is used to ensure even cooking and flavor infusion.
How long should the chicken and shrimp be seared initially?
The chicken is seared until golden brown, and the shrimp are cooked until they turn pink and opaque.
At what point do you return the chicken and shrimp to the pan?
Return them to the pan after the broth has simmered for about 20 minutes.
How do you know when the paella is finished cooking?
The paella is ready when the liquid has been fully absorbed and the rice is tender yet firm.
What is the resting process for the paella?
After removing from heat, cover the pan with a clean kitchen towel or newspaper for about 10 minutes to steam.
How should the paella be garnished?
Garnish with lemon wedges around the edges and a sprig of fresh rosemary in the center.
What is the authentic way to serve this dish?
Serve it directly from the pan using wooden spoons for a truly traditional experience.
How much olive oil is required?
Use a generous amount of olive oil as needed for frying the meat, seafood, and vegetables.
What heat setting is used for cooking the rice?
Increase the heat to maintain a steady boil once the rice has been added to the liquid.
Can I use calamari instead of mussels?
Yes, the recipe allows for 1/2 lb of either cleaned mussels or prepared calamari.
What should I do if the rice is still hard after the liquid is absorbed?
The 10-minute resting period under a towel helps the rice finish cooking through steaming.
How many servings does this recipe provide?
While the exact serving count isn't specified, the use of 3 cups of rice and 8 cups of broth suggests a large family-sized meal.
Is salt added during a specific step?
Salt the chicken before searing and adjust the salt level of the broth once it reaches a boil.
What flavor does saffron add to the paella?
Saffron provides a nuanced, aromatic flavor and the iconic golden color to the rice.
How many ingredients are in this recipe?
There are 12 main ingredients including proteins, vegetables, grains, and spices.
What is the first step of the instructions?
The first step is to heat olive oil in a large paella pan over medium-high heat until shimmering.
How long do the beans need to sauté?
The green beans and lima beans should be sautéed for a few minutes until they become tender.
What is the significance of the wide, shallow pan?
It allows the rice to cook in a thin layer, which is essential for the authentic texture and flavor absorption.
Can the liquid base be just water?
Yes, the recipe states you can use either hot water or chicken broth, though broth is often preferred for depth.