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Flavorful Valencian Paella Recipe

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An authentic seafood rice dish from Valencia, Spain, featuring a rich blend of saffron, smoky paprika, fresh seafood, and perfectly cooked rice with a crispy socarrat crust.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice or Bomba rice
  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 red bell pepper, sliced
  • 2 medium ripe tomatoes, grated (or canned crushed tomatoes)
  • 12 fresh mussels, cleaned
  • 12 large raw shrimp, peeled and deveined
  • 1 cup (150g) calamari rings
  • 4 cups (1 liter) chicken broth or fish stock, preferably low sodium
  • A pinch of saffron threads, soaked in 2 tbsp warm broth
  • 1 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • ½ cup (75g) frozen peas (optional)

Instructions

  1. Prepare the saffron and broth: Pour 4 cups (1 liter) of chicken broth or fish stock into a pot and keep warm on low heat. Soak a pinch of saffron threads in 2 tablespoons of the warm broth to release color and aroma.
  2. Sauté the base ingredients: Heat 3 tablespoons of olive oil in a paella pan over medium heat. Add minced garlic and chopped onion, cooking until translucent and fragrant, about 3 minutes. Add sliced red bell pepper and cook for another 4-5 minutes until softened.
  3. Add tomatoes and seasonings: Stir in grated tomatoes and cook down until most moisture evaporates, about 5 minutes. Mix in 1 teaspoon smoked paprika, salt, and black pepper to form the sofrito base.
  4. Incorporate rice and broth: Add rice to the pan, stirring to coat evenly in the sofrito. Pour in warm broth along with saffron and soaking liquid. Spread rice evenly and avoid stirring from this point. Cook over medium-high heat until rice absorbs most broth, about 10 minutes.
  5. Add seafood and peas, then simmer: Nestle mussels, shrimp, and calamari gently into the rice. Sprinkle frozen peas on top. Reduce heat to medium-low and cook until seafood is cooked through and mussels open, about 10-12 minutes. Cover with lid or foil if needed to trap steam, watching to prevent burning.
  6. Rest and garnish: Remove from heat and let paella rest for 5 minutes to settle flavors. Sprinkle fresh chopped parsley before serving.

Notes

Do not rinse the rice to preserve surface starches for creamy texture. Keep broth warm to avoid shocking the rice cooking process. Avoid stirring after adding broth to develop the socarrat crust. Control heat carefully to prevent burning. Fresh seafood is best for optimal flavor and texture. If pan dries out too fast, add a splash more broth or water.

Nutrition

Keywords: Valencian paella, seafood paella, authentic paella, saffron rice, Spanish rice dish, socarrat, easy paella recipe

Find it online: https://goldensimmer.com/flavorful-valencian-paella-recipe-5-easy-steps-for-authentic-seafood-rice/