Print

Flavorful Spanish Paella Valenciana with Chicken and Seafood

Spanish Paella Valenciana - featured image
Print Recipe

An authentic and approachable paella recipe combining tender chicken, fresh seafood, and vibrant vegetables simmered in saffron-infused broth for a rich, flavorful meal.

Ingredients

Scale
  • 1.5 pounds bone-in, skin-on chicken thighs
  • 8 ounces medium shrimp, peeled and deveined
  • 8 ounces mussels, cleaned
  • 1 ½ cups short-grain rice (bomba or arborio)
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 2 medium tomatoes, grated or finely chopped
  • A generous pinch of saffron threads (about 0.1 grams)
  • 1 teaspoon smoked paprika
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)
  • Salt and black pepper, to taste

Instructions

  1. Soak saffron threads in 2 tablespoons warm chicken broth for about 10 minutes to release color and aroma.
  2. Heat olive oil in a paella pan over medium-high heat. Season chicken thighs with salt and pepper and brown skin-side down for 5 minutes, then flip and brown the other side for 4 minutes. Remove and set aside.
  3. In the same pan, sauté chopped onion for 3 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant. Stir in sliced red bell pepper and green beans and cook for 4-5 minutes, stirring occasionally.
  4. Add grated tomatoes, smoked paprika, and soaked saffron with its liquid. Cook until mixture thickens slightly, about 5 minutes.
  5. Add rice and stir well to coat each grain with the tomato mixture, about 2 minutes.
  6. Pour in remaining chicken broth (about 3 ¾ cups). Stir once to distribute evenly, then arrange browned chicken pieces on top. Bring to a gentle boil.
  7. Reduce heat to medium-low and cook uncovered without stirring for 15 minutes to allow rice to absorb broth and develop socarrat (crispy bottom).
  8. Tuck shrimp and mussels into the rice, pushing them slightly into the liquid. Cover loosely with foil or lid and cook for another 8-10 minutes until shrimp are pink and mussels open.
  9. Remove from heat and let paella rest covered for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Notes

Do not stir the rice once broth is added to develop the socarrat (crispy bottom). Toast saffron gently by soaking it in warm broth before use. Use bone-in chicken for richer flavor. If rice looks dry before fully cooked, add a splash of warm broth or water. Discard any mussels that do not open after cooking.

Nutrition

Keywords: paella, Spanish paella, paella Valenciana, chicken paella, seafood paella, saffron rice, traditional Spanish recipe

Find it online: https://cheerycrisp.com/flavorful-spanish-paella-valenciana-recipe-easy-step-by-step-guide/