Spanish Classic: Paella Valenciana

Paella Valenciana is a traditional Spanish rice dish originating from the Valencia region. This iconic dish is known for its vibrant colors and rich flavors, combining a variety of meats, seafood, vegetables, and saffron-infused rice. Perfect for gatherings and special occasions, Paella Valenciana is a culinary celebration of Spain’s diverse ingredients.

Ingredients:

For the Paella:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, grated
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 2 cups Bomba or Arborio rice
• 4 cups chicken broth
• 1 cup white wine
• 1/2 pound chicken thighs, cut into pieces
• 1/2 pound rabbit, cut into pieces
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 pound clams, cleaned
• 1/2 cup peas
• 1/2 cup green beans, chopped
• 1 lemon, cut into wedges
• Fresh parsley, chopped (optional)
• Salt and freshly ground black pepper to taste

Instructions:

Preparing the Paella:

1. Heat the Pan:
   • Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
2. Cook the Meat:
   • Season the chicken thighs and rabbit pieces with salt and pepper. Add them to the pan and cook until browned on all sides. Remove from the pan and set aside.
3. Sauté Vegetables:
   • In the same pan, add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5-7 minutes. Add the grated tomatoes and cook for another 3 minutes.
4. Add Spices and Rice:
   • Stir in the smoked paprika and saffron threads, then add the rice. Cook for 2-3 minutes, stirring to coat the rice with the oil and spices.
5. Deglaze and Simmer:
   • Pour in the white wine and cook until mostly evaporated. Add the chicken broth and bring to a simmer.
6. Combine Ingredients:
   • Return the browned chicken and rabbit to the pan. Add the peas and green beans. Arrange the shrimp, mussels, and clams on top of the rice mixture.
7. Cook the Paella:
   • Reduce the heat to medium-low and cook the paella without stirring for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. If the rice is not fully cooked, add a bit more broth as needed.
8. Rest and Garnish:
   • Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes. Garnish with lemon wedges and chopped fresh parsley.

Serving:

1. Serve Hot:
   • Serve the Paella Valenciana hot, directly from the pan, allowing guests to enjoy the crispy socarrat (the caramelized rice at the bottom).

Conclusion:

Paella Valenciana is a festive and flavorful dish that captures the essence of Spanish cuisine. With its combination of tender meats, fresh seafood, and saffron-infused rice, this paella is sure to impress at any gathering. Enjoy the vibrant flavors and communal spirit of this traditional Spanish dish. ¡Buen provecho!