Print

Spanish Paella Valenciana with Chicken and Seafood

Spanish Paella Valenciana - featured image
Print Recipe

A flavorful and authentic Spanish paella combining tender chicken, fresh seafood, and bomba rice, simmered to perfection with saffron and smoky paprika for a deliciously comforting meal.

Ingredients

Scale
  • 1 ½ cups bomba rice (or short-grain Arborio rice as a substitute)
  • 3 ½ cups chicken broth (homemade or low-sodium store-bought)
  • 1 pinch saffron threads (steeped in warm water for 10 minutes)
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 lb chicken thighs, skin-on and bone-in, cut into pieces
  • 8 large shrimp, peeled and deveined
  • ½ lb squid rings or calamari (fresh or frozen, thawed)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned, drained)
  • ½ cup frozen peas (optional)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

  1. Rinse the chicken pieces and pat dry. Peel and devein the shrimp. Chop onion, bell pepper, garlic, and tomatoes. Steep saffron threads in 2 tablespoons of warm chicken broth for about 10 minutes.
  2. Heat olive oil in a paella pan over medium-high heat. Add chicken pieces skin-side down and cook until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
  3. Lower heat to medium. Add onion and bell pepper to the pan and cook until softened and fragrant, about 5 minutes. Stir in garlic and cook for 1 minute, careful not to burn.
  4. Add diced tomatoes and smoked paprika. Cook for 3-4 minutes to deepen flavors and reduce excess liquid.
  5. Add bomba rice to the pan, stirring to coat each grain with oil and vegetables. Toast for 2-3 minutes until edges look translucent but not browned.
  6. Pour in chicken broth and saffron-infused liquid. Stir gently to distribute. Season with salt and pepper. Return browned chicken pieces to the pan, nestling them into the rice.
  7. Bring to a gentle boil, then reduce heat to medium-low. Let simmer uncovered for about 15 minutes without stirring to develop the socarrat (crispy bottom crust).
  8. Arrange shrimp and squid rings on top of the rice, gently pushing them slightly into the mixture. Sprinkle peas over if using. Continue cooking for another 8-10 minutes until shrimp are pink and chicken is fully cooked (internal temperature 165°F / 74°C).
  9. Turn off heat, cover the pan with a clean kitchen towel or aluminum foil. Let the paella rest for 5-10 minutes to allow flavors to meld and rice to finish absorbing liquid.
  10. Garnish with chopped parsley and lemon wedges. Serve directly from the pan, encouraging guests to scrape up some of the crispy socarrat.

Notes

Use bomba rice for best texture; Arborio rice can be a substitute but yields creamier results. Do not stir the rice after adding broth to develop the socarrat crust. Add seafood near the end to avoid rubbery texture. Rest paella covered off heat for best flavor melding. If rice dries too quickly, add a splash of warm broth or water carefully.

Nutrition

Keywords: paella, Spanish paella, chicken paella, seafood paella, bomba rice, saffron, easy paella recipe, traditional paella, Valencian paella

Find it online: https://cheerycrisp.com/spanish-paella-valenciana-recipe-easy-step-by-step-for-chicken-and-seafood/