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Spanish
Paella Valenciana Seafood Dinner
60 min total25 prep35 cook6 servings420 cal
PescetarianClassicContains shellfish
Spanish paella valenciana with saffron rice, shrimp, mussels, and chicken in a wide pan. A festive dinner with socarrat — the prized crispy rice bottom.
Ingredients
pantry
- 2 cupbomba or paella rice
- 4 cupchicken broth
- 1 pinchsaffron
- 1 tspsmoked paprika
- 3 tbspolive oil
- 1.5 tspsalt
meat
- 400 gchicken thighs
- 300 gshrimp
- 500 gmussels
produce
- 4 clovesgarlic
- 1lemon
Steps
- Season chicken and brown in olive oil in a wide paella pan.
- Add garlic and paprika; stir 30 seconds.
- Stir in rice and toast 2 minutes.
- Add warm broth infused with saffron and salt; simmer without stirring.
- Cook 15 minutes until rice is nearly done.
- Nestle shrimp and mussels into rice; cover and cook 8 minutes.
- Rest off heat 5 minutes for socarrat to set.
- Garnish with lemon wedges and serve from the pan.
Tips
- Do not stir rice after adding broth — stirring prevents socarrat.
- Use a wide paella pan for even cooking and maximum crust.
- Nestle seafood on top in the final minutes only.
- Rest paella 5 minutes off heat before serving.
