Paella Valencia
A vibrant Spanish dish combining saffron-infused rice with seafood, chicken, pork, and chorizo, perfect for gatherings and full of bold, smoky flavors.
Ingredients
- 1 lb. mussels in the shell ⓘ
- 1 lb. small clams in the shell
- 1/2 c. olive oil ⓘ
- 2 lb. chicken thighs ⓘ
- 1/2 lb. boneless pork butt
- 2 onions ⓘ
- 2 garlic cloves ⓘ
- 1 c. smoked ham
- 1 c. chorizo ⓘ
- 1 red bell pepper
- 2 c. Arborio-style rice ⓘ
- 3 c. chicken stock ⓘ
- 1/8 tsp. saffron threads ⓘ
- 2 Tbsp. Annatto oil ⓘ
- 1 tsp. paprika ⓘ
- 1/2 c. peas ⓘ
- 1/2 lb. large shrimp ⓘ
- 1 c. dry white wine ⓘ
- salt ⓘ
- lemon slices ⓘ
Instructions
- Trim or pull off the fuzzy beards from the mussels with a paring knife or pliers.
- Rinse the clams and mussels well and soak them in cold water for 1 hour.
- Drain, leaving any sand behind.
- Heat a 15-inch round paella pan or a large frying pan over medium heat.
- Add the olive oil and sauté the sliced onions and crushed garlic until translucent.
- Add the diced chicken thighs and cubed pork butt, cooking until browned.
- Stir in the smoked ham, sliced chorizo, sliced red bell pepper, paprika, and crushed saffron threads if using.
- Pour in the white wine and cook until slightly reduced.
- Add the rice and cook, stirring, for 2-3 minutes to toast slightly.
- Pour in the chicken stock, bring to a boil, then reduce heat and simmer uncovered for about 15 minutes.
- Sprinkle the peas over the rice during the last 5 minutes of cooking.
- Nestle the clams and mussels into the rice, cover, and cook until shells open, about 10 minutes.
- Add the large shrimp in the last 3-4 minutes of cooking, cooking until pink and opaque.
- Remove from heat, cover, and let rest for 5 minutes.
- Garnish with lemon slices and serve hot.
Tips & Substitutions
For a more authentic flavor, consider using Bomba rice instead of Arborio, as it absorbs more liquid and flavors. If you can't find saffron, turmeric can serve as a substitute for color, though the flavor will differ. Ensure seafood is fresh, and don't skip the soaking step for clams and mussels to prevent grit. Pairing with a side of Chef Tell'S German Potato Salad can complement the dish nicely.
Serving Suggestions
Serve paella directly from the pan for a rustic presentation, garnished with fresh lemon slices for brightness. It pairs wonderfully with a crisp green salad or a light Spanish white wine. For a complete meal, consider serving with a side of Velvety Brie Soup for a comforting touch.
Storage & Reheating
Store any leftover paella in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to a skillet over medium heat, and cover to steam the dish until heated through. Avoid reheating in the microwave, as it can dry out the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Paella Valencia contains roughly 1894 calories, with 42g protein, 89g carbohydrates, and 156g fat. It is an excellent source of vitamin C (119% of the Daily Value), protein (84% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2997mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different seafood in paella?
Absolutely! Feel free to substitute with your favorite seafood like squid, scallops, or even fish. Just be mindful of cooking times, as different seafood may require adjustments to ensure everything is cooked perfectly.
What can I do if my rice is undercooked?
If you find that your rice is undercooked after the initial cooking time, add a little more chicken stock or water, cover the pan, and let it simmer on low heat for a few more minutes. This will help the rice absorb the moisture and finish cooking.
Is it necessary to use a paella pan?
While a paella pan is ideal for even cooking and the signature socarrat (crispy bottom), you can use a wide, shallow skillet if you don’t have one. Just ensure it’s large enough to accommodate all the ingredients without overcrowding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).