Classic Valencian Paella

Valencian paella is a vibrant Spanish dish that celebrates fresh, flavorful ingredients. This beloved classic combines chicken, shrimp and squid with savory vegetables in an expertly cooked base of saffron-infused rice. It’s truly an unforgettable taste experience! Pro tip: Using a true paella pan can make all the difference! To help the wide pan heat evenly, choose a broad heat source over a narrow one for perfect results.

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Classic Valencian Paella

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6

Calories 399 kcal

Author Liana Werner-Gray

Ingredients

• 2 Tbsp. olive oil
• 1 lb. chicken thighs or breasts cut into bite-size pieces
• 1-1/4 tsp. Redmond Real Salt Sea Salt
• 1/2 tsp. black pepper
• 1/2 lb. squid cleaned, cut into rings
• 1/2 lb. large shrimp peeled, deveined
• 1-1/2 cups short-grain rice such as bomba or calasparra rice
• 4 cups chicken broth
• 2 tsp. saffron threads
• 1 medium onion finely chopped
• 1 red bell pepper diced
• 3 garlic cloves minced
• 1/2 cup peas fresh or frozen
• 2 medium tomatoes grated or finely chopped
• 1 tsp. smoked paprika
• Lemon wedges for serving
• Fresh parsley for serving

Instructions

1. In small bowl, add saffron threads to several tablespoons warm chicken broth. Steep 5-10 minutes to release color and aroma.
2. In large, shallow pan (preferably a paella pan), heat olive oil over medium heat. Season chicken pieces with 1/4 teaspoon each salt and pepper and add to pan. Sear 6-8 minutes, turning occasionally, until golden brown on all sides. Remove chicken and set aside.
3. In same pan, add squid and cook 1-2 minutes, just until they start to turn opaque. Remove and set aside.
4. In same pan, add onion, garlic and red bell pepper. Sauté 5 minutes until softened. Add tomatoes and cook another 3-4 minutes until mixture thickens slightly.
5. Stir in rice, smoked paprika and saffron with its liquid. Stir 1-2 minutes to toast rice lightly, coating it in tomato mixture.
6. Pour in chicken broth and stir to distribute rice evenly across pan. Add chicken pieces back in, nestling them into rice. Adjust heat to low simmer. Cook without stirring 15-20 minutes, or until most liquid has absorbed. Check occasionally, adjusting heat as necessary to avoid burning.
7. Arrange shrimp, squid and peas on top of rice. Cover with lid or foil, and cook additional 5-8 minutes, until shrimp is pink and rice is fully cooked.
8. To achieve traditional crispy rice layer at the bottom (the socarrat), increase heat to medium-high for last 1-2 minutes. Listen for crackling sound and remove immediately from heat once you hear rice starting to crisp. (Note: Take care to prevent it from burning.)
9. Cover pan with clean kitchen towel or foil and let paella rest 5-10 minutes. (Note: This helps the flavors meld and allows the rice to finish steaming.)
10. Arrange lemon wedges and fresh parsley around edge of pan to be added to each serving. Serve straight from the pan at the table for an authentic experience.

Recipe Notes

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Nutrition Facts

Classic Valencian Paella

Amount Per Serving

Calories 399 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g10%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 163mg54%

Sodium 1073mg45%

Potassium 694mg20%

Carbohydrates 48g16%

Fiber 4g16%

Sugar 4g4%

Protein 27g54%

Vitamin A 1505IU30%

Vitamin C 41mg50%

Calcium 63mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.