Karol Smith
Exquisite Valencia-Style Paella
Paella is a classic Spanish dish that originates from the region of Valencia. Renowned for its vibrant colors and rich flavors, Valencia-style Paella is a tantalizing combination of saffron-infused rice, succulent seafood, tender chicken, and an array of vegetables. This dish is perfect for communal gatherings, bringing people together over a feast that is both visually stunning and delectable.
Ingredients:
– 1 cup bomba rice (can use arborio rice)
– 1 lb chicken thighs, cut into bite-sized pieces
– 12 large shrimp, peeled and deveined
– 1 lb mussels, scrubbed and debearded
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1/2 cup green beans, trimmed and halved
– 1/2 cup diced tomatoes
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 4 cups chicken broth (preferably low-sodium)
– 1/2 teaspoon saffron threads, crushed and soaked in 2 tbsp warm water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 tablespoons olive oil
– Lemon wedges for garnish (optional)
– Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Ingredients:
– Begin by preparing all the ingredients. Wash and cut the vegetables, peel and devein the shrimp, and cut the chicken into bite-sized pieces.
2. Cook the Chicken and Vegetables:
– In a large paella pan or a wide, shallow skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season them with salt and pepper, and cook until they are golden brown on all sides. Remove the chicken from the pan and set it aside.
– To the same pan, add the remaining 2 tablespoons of olive oil. Add the onions and garlic, and sauté until they are soft and fragrant. Then, add the bell peppers, green beans, and diced tomatoes. Cook for about 5 minutes until the vegetables are tender.
3. Add the Rice and Broth:
– Stir in the bomba rice and coat it well with the vegetable mixture. Add the smoked paprika and the saffron threads with their soaking water. Mix everything well to ensure even distribution.
– Pour in the chicken broth and give it a gentle stir to distribute the rice evenly.
4. Assemble and Cook the Paella:
– Nestle the cooked chicken pieces back into the rice mixture. Arrange the shrimp and mussels over the top.
– Do not stir the paella from this point on. Increase the heat to medium-high and bring the mixture to a boil. Allow it to cook vigorously for about 5 minutes, then reduce the heat to medium-low. Let it simmer for around 20 minutes or until the rice is tender and the liquid is mostly absorbed.
5. Create the Socarrat:
– To achieve the coveted socarrat, or crispy bottom layer, increase the heat to high for the last 2-3 minutes of cooking. You should hear a faint crackling sound.
– Be careful not to burn the bottom, but allow it to form a golden, crispy layer.
6. Rest and Serve:
– Remove the pan from the heat and cover it with aluminum foil. Let the paella rest for about 5 minutes to allow the flavors to meld together.
– Garnish with fresh parsley and lemon wedges, if desired.
Enjoy your Exquisite Valencia-Style Paella, a dish that brings the authentic taste of Spain right to your dining table!
