Chicken Paella Valenciana

What is the most authentic Spanish paella recipe? It's a controversial subject! But this classic paella valenciana recipe is the traditional chicken paella that many call the original. It combines chicken and either pork ribs or rabbit (your choice!) with green beans, butter beans, garlic, paprika, and saffron.

If you love paella, you'll definitely want to try my recipes for seafood paella, black paella, vegetable paella, and prawn and chorizo paella (my mother-in-law's favorite).

Unfortunately, most paellas served across Spain are bad copies of the real thing. Their artifical neon yellow color comes from food coloring rather than saffron, and the rice is piled high to conceal the overcooked shrimp mixed in.

Authentic Paella Valenciana Recipe

Most visitors to Spain think that paella is a mix of seafood and meat. While this version does exist, there are many regional variations of paella, and they feature only a few key ingredients, as the rice itself is supposed to be the star of the show. You can read more about the history of paella if you're curious.

Contrary to popular belief, the traditional version of paella from Valencia doesn't contain seafood! While the most well-known versions of the dish include shrimp and mussels, traditional

Is made with chicken and rabbit (and often snails), and is spiced with sweet paprika and a few strands of golden saffron.

Grilled Paella Mixta (mixed Paella With Chicken And Seafood) Recipe

A mark of a good paella is thesocarrat. The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize, and it’s this crispy base of rice that makes paella a taste sensation! Keep reading for tips on how to get socarrat.

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

6. Add the butter beans. (If you're using jarred butter beans, be careful not to break them.) Gently toss the beans in the oil and garlic, then

Easy Valencian Paella

(loosen all of the stuck bits below). Use a wooden spoon to scrape off all these flavorful bits and incorporate them into the dish.

9. Add the saffron. Make sure to infuse this in a couple tablespoons (30-45 ml) of boiling water for at least 10 minutes prior to adding.

11. Insert a toothpick (or wooden spoon handle) into the center of the pan. See the water mark on the toothpick? This is the perfect amount of liquid you'll need to cook the rice.

Family Friendly Chicken And Shrimp Paella

13. Add the other 4 cups (960 ml) of water. Boil for about 10 minutes, and then simmer for 15-20 minutes. There should be 5 cups of water left in the pan (the amount needed to make rice for 4 people). Check by using your toothpick;

No matter how tempted you are! This is key to making sure the rice cooks properly and doesn't release tons of starch.

15. Cook the rice on medium-high for the first 10 minutes, then turn the heat down to medium-low and cook until all the liquid is absorbed, about 8-10 minutes. The exact cook time depends on the variety of rice (for reference, Bomba rice takes 20 minutes in total).

Easy Chicken Paella

, is forming. Once you hear this, turn the heat up for about 30 seconds, but make sure to stop and turn off the heat if you smell burning!

Then let it rest for 5 minutes. Serve the paella family-style--directly out of the pan using a wooden spoon. If you prefer to use plates, just make sure to scrape the bottom of the pan and give everyone some

Traditional Valencian paella consists mostly of short-grain rice, which the star of the dish, and a generous amount of protein, which can come from chicken, pork, rabbit, or snails. This version of paella also traditionally includes a simple

Chicken Paella Recipe

There are hundreds of different rice dishes in Spain, and many are called paella. Seafood paella is very popular, but many Valencians would argue that the dish called paella can only be traditional

A short-grain, round rice is best for paella; also a variety preferably grown in Spain. My favorite type is Senia, but it can be hard to find, so other varieties like Bomba or Calasparra are excellent choices. In a pinch, you can substitute with Arborio rice, but this will yield a different result.

Means frying pan, which is also the name for the distinctive shallow pan traditionally used for cooking this rice dish. It can be confusing because the dish (

Chicken And Sausage Paella

Paella Valenciana makes the perfect weekend lunch meal. Like the hamburgers at a barbecue, it's the main event! But while waiting for it to cook, start with some tapas, like gazpacho shooters, ham croquettes, or boiled shrimp.

Make Ahead: Both the sofrito and stock can be made in advance. You can make the entire dish up to the point of adding the rice, then let it cool and

When you are ready to prepare the paella, bring the mixture to a rapid simmer and make sure any liquid that evaporates is added back (so you have a 3:1 rice/water ratio). Then add the rice and continue with the recipe as written.

Chicken Paella Recipe: How To Make It

Reheating: Heat up leftover paella on the stove or in the microwave. let it warm up for about 30 minutes before reheating, then put some olive oil in a frying pan and gently stir the paella until it's heated through.

This authentic recipe for traditional paella valenciana is as simple as it is delicious! Try it for yourself, and taste the real flavors of Spanish rice.

Calories: 1165.71 kcal | Carbohydrates: 89.65 g | Protein: 47.86 g | Fat: 67.7 g | Saturated Fat: 21.77 g | Trans Fat: 2.24 g | Cholesterol: 166.69 mg | Sodium: 3665.03 mg | Potassium: 899.12 mg | Fiber: 4.36 g | Sugar: 4.18 g | Vitamin A: 1668.15 IU | Vitamin C: 19.77 mg | Calcium: 109.71 mg | Iron: 4.92 mgYou’ll love this amazing Spanish Chicken and Chorizo Paella! It’s an easy, flavor-packed rice dish that is loved all around the world.

Paella Valenciana Authentic Recipe

It’s packed with tender chicken, spiced Spanish chorizo, veggies, and tender rice. The entire dish is so well-balanced and the flavors are seriously out of this world!

It comes together in just 45 minutes. Whether you’re making it for dinner or to entertain guests at home, this chicken and chorizo paella will surely impress everyone!

Paella is one of those dishes that have a special place in my heart. I’ve tried many variations of it, and while seafood paella will always be my number one, this Chicken and Chorizo Paella comes very, very close.

Caribbean Jerk Chicken Paella Recipe

The flavors in this chicken and chorizo paella are marvelous! Incredibly fragrant, and a bit smokey with a hint of spice from the Spanish chorizo. The rice absorbs all that wonderful flavor from the sofrito, chorizo, and the spices.

The traditional way to cook paella is over open flame outdoors, but I adapted this chicken chorizo paella recipe so you can make it indoors on a gas or electric stove.

I love to serve chicken and chorizo paella with this gorgeous Grilled Peach Salad and this elegant Fresh Spring Salad. These fried Coconut Shrimp appetizer also pairs really well.

Paella Valenciana Recipe The Traditional Paella Valenciana

If you’re a fan of one-pan rice recipes, you also need to try my One Pot Mexican Rice, One Pot Jambalaya, and Curry Fried Rice!

Paella is one of the most well-known dishes from Spain, most commonly from the region of Valencia, although there are variations from other regions too. This iconic rice dish is made with a variety of proteins and vegetables, and spices, one of the most popular ones being saffron. It is traditionally cooked in a shallow paella pan over open flame.

, which is that glorious crust of toasted rice that forms in the bottom of the pan. It can be hard to achieve sometimes, but hey, practice makes perfect!

Spanish Paella Recipe (paella Valenciana)

The best rice to make this chicken and chorizo paella (or any other variations) is Arborio or Bomba rice. Other types of rice commonly used in Spain are Calasparra, Senia, and Bahia, but those can be harder to find depending on where you live.

These types of rice do a great job absorbing all the liquid and flavor without getting clumpy, so the grains remain beautifully separated.

If you can’t find it, regular short-grain rice will do. I would NOT recommend using brown rice though since it does not absorb liquid and flavor as well.

Easy Spanish Paella Recipe

Saffron is a fragrant spice from a flower called crocus sativus. They look like threads and are deep orange in color. In cooking, saffron releases flavors that infuse the entire dish with delicate and subtle floral aroma, and also adds a beautiful light golden hue.

The flavors are so subtle you can barely taste it on its own, but without it, you’ll feel like something is missing. It’s the kind of aroma that permeates through the entire dish and elevates it.

Yes, saffron can be expensive but it’s so worth it, in my opinion. It will take your chicken and chorizo paella from amazing to super amazing! A little bit goes a long way. I usually get mine at my local Whole Foods, but you can also find it at Trader Joe’s or online.

One Pot Chicken & Chorizo Paella

Below are a few helpful ingredient notes