Authentic Paella Valenciana Recipe

Learn how to make the traditional Spanish dish, Authentic Paella Valenciana, with this easy-to-follow recipe. This flavorful rice-based dish is packed with a variety of ingredients including chicken, rabbit, and vegetables. The combination of saffron-infused rice, tender meats, and aromatic spices create a delicious and satisfying meal. Serve it as the main course for a special dinner or as the centerpiece of a festive gathering. Embrace the flavors of Spain and impress your friends and family with this authentic recipe.

Ingredients

• 1/2 cup olive oil
• 1 pound chicken thighs, bone-in and skin-on
• 1 pound rabbit, cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 ripe tomatoes, diced
• 2 cups Bomba or Calasparra rice
• 4 cups chicken broth
• 1 teaspoon saffron threads
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup green beans, trimmed and halved
• 1 cup peas, fresh or frozen
• 12 large shrimp, peeled and deveined
• 1 lemon, cut into wedges
• Fresh parsley, chopped for garnish

Directions

1. In a large paella pan or skillet, heat the olive oil over medium-high heat.
2. Add the chicken thighs and rabbit pieces to the pan and cook until browned on all sides. Remove and set aside.
3. In the same pan, add the chopped onion, minced garlic, and sliced bell peppers. Cook until the vegetables are softened.
4. Add the diced tomatoes and cook for an additional 2-3 minutes until they start to break down.
5. Add the rice to the pan, stirring well to coat it with the oil and vegetables.
6. In a separate small pot, heat the chicken broth over medium heat until hot. Add the saffron threads and let them steep for a few minutes.
7. Pour the hot saffron-infused broth into the paella pan, season with sweet and smoked paprika, salt, and pepper. Stir well to combine.
8. Arrange the browned chicken thighs and rabbit pieces on top of the rice mixture, pressing them down slightly.
9. Reduce the heat to low and cover the pan with a tightly-fitting lid or aluminum foil. Let the paella simmer for about 20-30 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Remove the lid and scatter the green beans, peas, and shrimp on top of the rice. Cover again and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
11. Remove from heat and let the paella rest for a few minutes before serving.
12. Garnish with fresh parsley and serve hot with lemon wedges on the side.

Interesting Facts