Traditional Paella Valenciana

Traditional Paella Valenciana is a great dish to share with family and friends! If you can’t get to Spain to taste one then here is your chance to make one yourself!

Paella is a Spanish rice dish that originated in Valencia many years ago. Nowadays you can find paellas made with all sorts of ingredients but the traditional authentic one is called Paella Valenciana.

It was traditionally cooked outside on an open fire using orange or pine wood. I can imagine families & friends having a good time, all chatting away while waiting for it to be cooked.

Best Paella Restaurants In Valencia To Try In 2023

We have eaten paella many times since coming to Spain whether it was in restaurants, tapas places or at local fiestas. The quality and taste of every one of them was always different and so was the price. Of all these places the best paella we have eaten so far was made in the biggest paella pan I’ve ever seen and served hundreds of people at once. It was at one of our local fiestas!

Even though I’ve eaten this dish on many occasions, I have cooked it only a few times at home. The problem was that all my pans were quite small and if I wanted to follow the authentic traditional way of preparing it, I would barely get a portion or two.

So finally I have invested in a paella pan. Well, actually it’s called just “paella”. Some people call the pan “paellera” but I’ve read that this is wrong.

Spanish Paellas: + Recipe For Paella Valenciana

One of the most important things to know about paella (the dish) is paella (the pan). It should be as wide as possible (I got a 30cm in diameter – claiming that it is for 4 portions but soon enough I’ve learnt that it’s not as large as I thought would be).

However, I could not go any larger than and it’s still larger than my ordinary frying pans so I am happy). If you don’t have a paella pan, don’t panic, a frying pan will do the trick but you need at least 30cm wide pan (the wider the better-wok is NOT a good option).

Second important thing is the rice. There is special rice for paella that can be found in any shop in Spain (for obvious reasons) but you’ll be fine with any short grain rice if you can’t get your hands on the paella rice.

Weeknight Paella Recipe

Third important thing is the meat. Traditionally, the Valencian paella is made with both chicken and rabbit meat. However, I think the best way of doing it is to use small chicken thighs with the skin on.

As for the rabbit: Well, as much as I like rabbit I have to say that I prefer only the chicken thighs. But as I made Paella Valenciana I wanted to stay as authentic as possible.

Another important thing is the way you make it: The difference between paella and risotto is that you got to stir risotto like crazy in order for the risotto rice not to get stuck to the pan while with paella you don’t stir it at all! You want the rice to stick to your pan.

Classic Spanish Paella Recipe

Once you add the rice, stir around (as evenly as possible) and let it be! Rice stuck to the pan, slightly burnt is one of the best parts (that’s what I was told). So the next time you will touch the rice is when serving it (or tasting beforehand).

I am sure that if I was to visit different families in the Valencia region I would be shown slightly different methods. But what they all have in common is the incredible taste!

And of course there are other specific steps & ingredients to follow but this is to be found in the recipe below.

Easy Seafood Paella Recipe (full Tutorial)

Traditional Paella Valenciana is a great dish to share with family and friends. If you can’t get to Spain to taste one then here is your chance to make one yourself.

Every cooker cooks differently so be careful not to burn the paella totally. I suggest you check the paella several times when cooking for the first time. You may taste or check if the bottom is too wet/dry/burnt and adjust the heat accordingly.You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish! 

My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.

Paella Valenciana With Rabbit And Chicken

Paella (pai · ei · uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

The main ingredients in every paella dish are rice, saffron, chicken, and vegetables.  From there, ingredients vary depending on the type of paella or region where it’s made.  The ingredients in this easy paella recipe include:

1. Sauté:  Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

What's In A Real Paella?

4. Add broth.  Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.

6. Cover and let rest.  Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

How To Cook The Original Spanish Paella From Valencia?

Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.

If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

Seafood & Chicken Paella With Peas

No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.

You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).

Spanish Paella Recipe

*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.

*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using. If buying fresh seafood, smell it to make sure it’s fresh. It should not have a