Paella may be one of the most popular rice recipes coming from Spain. And Paella Valenciana is amongst the most popular variations! This one pot paella recipe is brought together with a wonderfully hearty mix of chicken and seafood.
I love eating paella. And one of my favorite things about it is how many different ways there are to make it. Honestly, no two Paella Valenciana recipes will be alike, and I love that.
Paella Valenciana is, simply put, paella from the Valencia region – it is generally considered to be the most authentic and traditional version of paella. Which begs the question, what is paella? Paella (meaning “frying pan”) is a Spanish rice dish made using a variety of ingredients. The rice is noticeably yellow due to the use of saffron in the recipe.
Spanish Paella Recipe (paella Valenciana)
What ‘authentic’ paella Valenciana is comprised of has been a debated issue. As with many traditional rice dishes, every family has a separate way of preparing their “authentic” version of paella Valenciana.
The ingredients vary from household to household but the premise remains the same, a delicious Spanish rice dish filled with a variety of flavors. Many accounts of authentic Spanish paella Valenciana list chicken, rabbit, and varieties of Spanish green beans as the original ingredients.
By that account, this paella recipe is probably not the most classical take as it involves a mixture of chicken and seafood (which is sometimes called
Seafood Paella: History, Recipe & Secret Tips To Make Paella De Mariscos!
However, this version was shown to me and referred to as an authentic paella Valenciana by a lovely Spanish chef, and out of respect to her, I’m calling it a (Seafood) Paella Valenciana too.
Paellas use quite a few different ingredients (don’t skimp, or you risk losing that hearty paella feel!), but they come together wonderfully.
While there are several ingredients involved in making a paella, there are thankfully only a few steps required to make this delicious chicken and seafood paella.
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Start by heating a paellera (or any large flat skillet) over a medium-high heat and adding olive oil. Once it’s hot, add the onion, garlic, red bell pepper and saffron (this is called the sofrito, and forms the base of your paella’s flavor).
Cook for around ten minutes, stirring frequently until the mixture becomes fragrant. Push the sofrito to one side (or, if your pan isn’t large enough, you can move the mixture to another bowl temporarily), add the chopped chicken and cook until golden brown. Set the chicken aside.
Add the rice to your paellera, and cook for two to three minutes, mixing with the paella sofrito already in the pan. Add the seafood stock, season to taste with salt and pepper. Once the stock begins to boil, add in the calamari, shrimp, mussels, roasted red peppers, and peas.
Paella Valenciana With Chicken, Chorizo And Shrimp!
Cook at low to medium heat for approximately fifteen minutes, or until the rice is completely cooked through. (The fish often cooks quicker than the rice, but double-check your seafood is cooked too please!) Mix the cooked chicken back into your paella.
One of the best things about one pot recipes like this paella Valenciana with seafood is that it can come together in one pot, or rather, a single paellera . That said, if you don’t have a specialized paella pan, you can use a large, flat nonstick pan. Make sure it’s large and flat – a deep saucepan may prevent some of the required evaporation. It’s good to use a skillet that’s on the thinner side as well, as thicker pans tend to hold more heat, potentially overcooking your paella dinner!
For added benefit, set aside a ladleful of the seafood stock. Pour it in after the initial amount of stock has been mostly absorbed. This helps to make sure nothing in the pan has been missed and left uncooked!
Paella, The Traditional Spanish Dish From Valencia
If you’re not sure that your paella rice has cooked through, simply try a spoon from the edge of the paella dish. The rice the farthest from the center of the dish (you know, where the heat usually is) cooks slowest.
Don’t forget to spoon out the crispy socarrat from the bottom of the pan! The ‘crust’ of a paella is often considered the best part! If you find that a socarrat doesn’t naturaly occur when you cook this paella with seafood, try bumping up the heat to high for the last one minute of cooking!
Traditionally, there are two popular types of rice used to cook paellas: bomba and senia. While you’ll find a lot of restaurant chefs opt for senia, you’ll find that bomba rice is a little more forgiving. I find that senia is very easy to overcook.
How Do I Make Authentic Paella?
If neither of these is available to you, opt for a long grain rice. Short grain options like arborio rice tend not to provide the best results.
Yeesh! There are said to be hundreds of paella variations. So let’s keep this simple…you can mix up the components of this recipe quite easily. Don’t like calamari? No worries, swap it out for a little smoked sausage. Not a fan of chicken? That’s cool, omit it completely. Don’t like rice? Umm…your hair looks great today!
If you’re looking to spice up your paella Vallenciana, you have a few options. Start by adding spice through paprika, or chilli flakes. Alternatively, if you’re using a homemade broth (or stock), make it a spicier one.
Traditional Paella Recipe
One of the great things about paella is that it goes well with almost everything. Whenever we whip up seafood paella at home, we like to also prepare the potato frittata with goat’s cheese as a yummy side.
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And that’s it for today, bestie! What did you think? Have you tried a Valencian paella (with or without seafood) before? Let me know in the comments below.Looking for something different for your next family dinner or gathering with friends? Farm to Jar’s resident expert on everything Spanish, Maria, has an idea for you: a traditional Spanish seafood paella. It’s easier to make than you think and the perfect summer food for a crowd!
Spanish Paellas: + Recipe For Paella Valenciana
Table of Contents: Recipe | What is it? | ”Types” of Spanish Paellas | Ingredients and Substitutions | Traditional Spanish Rice Dishes | Common Questions
Paella (pronounced pai·ay·uh) is a typical Spanish rice dish that originates from the Valencian region on the country’s Mediterranean east coast. The name of the dish refers to the pan that paella is typically prepared in, which is large and shallow, with handles on each side.
In Spain, and particularly around Valencia, paella is part of the local culture. The tourism sector has made it so that pretty much every restaurant on the coast serves paellas of varying qualities, but let me tell you a little secret…
Best Valencia Paella Recipe
The best paella is had at home with friends or family! It’s considered a lunch dish, maybe something for a Sunday afternoon: a dish that brings everyone together. Having it for dinner is seen as blasphemy, by the way, but if you are not in Spain, I do think we can bend the rules a little.
There are a few differences between an authentic Spanish paella and the “Americanized” version you’ll often see referenced in online recipes. For starters, you’ll want to use an open fire, although a gas stove will do in a pinch.
You don’t use regular rice, but rather a type that’s referred to as “arroz bomba” in Spain, which I’ll tell you more about in a bit. There’s no wine involved like in risotto, and no boneless meat please! The bones are where all the flavor is.
Paella Valenciana (the Real Deal)
Let’s have a look at where paella came from, as well as the different types that you may encounter in Spain (and that you can consider making at home!). After that, I’ll share my tried and true authentic recipe for Spanish seafood paella for a crowd.
Like many typical Spanish dishes, paella originated as food for the working class. It all started with the introduction of rice from Asia to Spain, around the time of Alexander the Great. The Spanish mastered the growing of rice throughout the centuries, especially during the time the country was under Arab rule.
When 15th-century Valencian farmers and shepherds were in need of an easy meal that could sustain them from lunch all the way to the end of the work day, they went for the logical option: rice.
Rick Stein Traditional Spanish Paella Recipe
This rice was mixed with whatever vegetables and meat or fish they would have on hand at the time. It was quickly realized rice is fantastic at soaking up the flavor of stock and whatever else it’s cooked with, an advantage that ensured it slowly but surely became ingrained in Spanish culture.
Eventually, and inevitably, paella made its way to the USA and beyond during the 20th century. The tourism boom in Spain in the 1960s sealed the deal: everyone has now at least heard of paella, although not everyone has had the pleasure of trying an authentic one.
Although paella started out as a “whatever” dish,
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