Ingredients for Authentic Valencian Paella
- Chicken Pieces
- Shrimp
- Mussels
- 1 (28-ounce) can crushed tomatoes
- Green Beans
- Lima Beans
- 1 teaspoon saffron threads (optional)
- Spanish Rice
- Hot Water
- Olive Oil
- to taste
- Sweet Paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Authentic Valencian Paella? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Authentic Valencian Paella
- Heat 1/4 cup olive oil in a large paella pan over medium-high heat. Once hot, add 1 lb of mixed seafood (prawns, mussels, clams) and 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces. Fry until lightly browned, about 5-7 minutes.
- Add 1 cup of green beans, trimmed, and 1 cup of white beans (cannellini or similar), drained and rinsed. Cook together with the meat for another 5 minutes.
- Create a well in the center of the pan. Add 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of smoked paprika, and cook until slightly pasty, about 3 minutes. Stir quickly, then immediately pour in 4 cups of hot chicken broth, almost filling the pan to the top.
- Bring to a simmer, then add 1 teaspoon of saffron threads (optional, for color and flavor). Reduce heat slightly and cook for 20 minutes, stirring occasionally, seasoning with salt to taste.
- Evenly distribute 2 cups of paella rice (bomba or calasparra preferred) over the seafood, chicken, and vegetables. Ensure the rice is fully submerged in the liquid.
- Increase heat to medium-high, maintaining a gentle simmer. Do not stir.
- Cook for 20 minutes, or until all the liquid is absorbed and the rice is cooked through. If necessary, adjust the heat to prevent burning.
- Gently move the pan to ensure even cooking. Do not stir the rice.
- Once the broth is fully absorbed, remove the paella pan from the heat. Cover loosely with newspaper (or a clean kitchen towel) and let stand for 10 minutes.
- Garnish with lemon wedges and rosemary sprigs. Serve directly from the paella pan using wooden spoons.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
2g
Carbs
4g
