A Spanish rice dish originally from Valencia.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
700 kcal
Calories
45g
Protein
25g
Fat
65g
Carbs
5g
Fiber
5g
Sugar
1500mg
Sodium
- 2 cups Short-grain Rice (Bomba or Arborio)
- 1 lb, bone-in, skin-on Chicken Thighs
- 1/2 lb, sliced Chorizo Sausage
- 1 lb, large Shrimp
- 1 lb Mussels
- 1, chopped Onion
- 4 cloves, minced Garlic
- 1 (14.5 oz) can Canned Diced Tomatoes
- 4 cups Chicken Broth
- a generous pinch Saffron Threads
- 1 tbsp Smoked Paprika
Equipment Needed
Let AI Suggest Variations
- Make a vegetarian paella with artichoke hearts, peas, and bell peppers.
- Use rabbit instead of chicken for a more traditional paella Valenciana.
- Add clams or calamari for more seafood variety.
- Garnish with fresh parsley and lemon wedges.
Instructions:
1. Heat oil in a paella pan. Brown chicken and chorizo. Remove and set aside.
2. Sauté onion and garlic until soft. Add tomatoes and paprika and cook for 5 minutes.
3. Stir in rice and cook for 1 minute.
4. Add chicken broth and saffron. Bring to a boil.
5. Return chicken and chorizo to the pan. Arrange shrimp and mussels on top.
6. Reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
7. Let it rest for 5 minutes before serving.