Paella a la Valencia
This version below uses my secret shortcut Aneto Paella Base. It cuts down the number of ingredients you would otherwise need to have and is especially convenient when you don't keep expensive saffron in your pantry.
I've updated this recipe based on ingredients that can be found at your local grocery store or specialty market.
Ingredients
- 1 quart Aneto Paella Base
- 1 pound skinless, boneless chicken thighs cut into 1 1/2-inch chunks
- to taste Kosher Salt & Freshly Ground Pepper
- 5 Tablespoons Extra-virgin olive oil
- 1/4 pound Spanish Chorizo sliced into 1/4-inch pieces
- 1 medium yellow onion chopped
- 4 Tablespoons chopped garlic
- 4 Piquillo Peppers seeded, cut into 1/2-inch pieces
- 1 pound medium shrimp shelled, de-veined
- 8 jumbo shrimp in their shells, preferably head-on (optional)
- 3 cups Bomba or Calespera rice or other short grain Spanish rice
- 5 Tablespoons freshly chopped flat leaf parsley
- 2 bay leaves
- 1/2 cup dry white wine
- 1/4 pound frozen peas
- 12 clams and/or mussels scrubbed
- Lemon wedges for garnish
- Fresh parlsey for garnish
Instructions
- Pre-heat oven to 325 degrees
- In a medium saucepan, heat the Aneto Paella base with 1 1/2 cups water over medium heat, cover and simmer 15 minutes. Measure the broth — you need exactly 5-1/2 cups. Keeping a cover on the saucepan keeps the liquid from reducing in volume.
- Pat dry the pieces of chicken well and sprinkle with salt.
- In a metal Paella pan, with about a 15-inch base, heat the oil. Add the chicken pieces and sauté over high heat until golden. Remove to a warm platter. Add the chorizo to the pan and stir fry about 10 minutes. Add the chopped onion, garlic, and pimentos and sauté until the onion is wilted.
- Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons of chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)
- Pour in the wine and let reduce to half.
- Add the broth and bring to a boil and cook uncovered, stirring occasionally, over medium-high heat about 10 minutes. Stir in the peas. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Bake at 325° F, uncovered, for 20 minutes. Make sure clams and mussels have opened.
- Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley.
Notes
Although, this is a traditional recipe you can add any protein or vegetables that you like. You can season to your taste by adding more or less salt, smoked paprika, or garlic.
Tried this recipe?Let us know how it was!