Easy Paella Valenciana: Bring Spain to Your Table
Paella Valenciana is one of the most iconic dishes that represent Spanish cuisine. Originating from the sunny province of Valencia, this vibrant and flavorful dish has become a cherished tradition. Whether you’re a seasoned cook or just starting out, you can bring the flavors of Valencia into your home with our easy recipe.
The beauty of Paella Valenciana lies in turning simple ingredients into something extraordinary. With short-grain rice, aromatic spices, fresh vegetables, and tender chicken, this dish is both delicious and visually stunning. Traditionally cooked in a wide pan over an open flame, it’s perfect for family meals or festive gatherings. Imagine serving a Mediterranean masterpiece right at your own table.
How to Serve Easy Paella Valenciana
To truly enjoy Paella Valenciana, serve it straight from the pan for an authentic touch. Pair it with a crisp green salad, a glass of Spanish wine, and the company of friends or family. For extra flavor, add lemon wedges as a garnish to provide a refreshing burst of acidity.
Pairing Suggestions
- Wine: A light white wine like Albariño or a soft red such as Tempranillo balances the flavors beautifully.
- Side Dishes: Complement the dish with a simple green salad, roasted asparagus, or a refreshing cucumber and tomato salad.
- Dessert: Wrap up the meal with a classic Spanish dessert like flan, churros with chocolate, or fresh fruit with a dollop of whipped cream.
Paella Valenciana: A Concise History
The origins of Paella Valenciana trace back to the agricultural regions of Valencia in the 1500s or 1600s. It began as a humble dish created by common folk using whatever ingredients were available, such as rice, vegetables, and occasionally snails or rabbits, cooked over open fires. Over time, the agricultural richness of Valencia shaped the dish, incorporating chicken, duck, and beans. Saffron, a key ingredient, not only added its signature golden hue but also highlighted Valencia’s vibrant trade connections.
The name “paella” derives from the Latin word “patella,” meaning a flat pan or dish. The dish became synonymous with communal celebrations, as it was traditionally cooked in a large, shallow pan that allowed for even cooking—perfect for outdoor gatherings. Over the years, Paella Valenciana transcended its regional roots, becoming a symbol of Spanish culture and inspiring countless regional adaptations.
Final Thoughts
Spanish cooking can be simple and fun. With this Paella Valenciana recipe, you’ll bring one of Spain’s most loved dishes to your table. Its rich flavors and beautiful look make it great for any occasion. Whether it’s a weekend dinner or a festive gathering, this recipe is sure to impress. So gather your ingredients and enjoy a little taste of Valencia today!
Easy Paella Valenciana: Bring Spain to Your Table
Equipment
- 1 Cast Iron Pan
- 1 sauce pan
Ingredients
- 4 cups chicken stock
- A pinch of crushed saffron + 4 tablespoons of water
- 1 pound chicken thighs and drumsticks
- 3 minced garlic cloves
- 2 cups lima beans
- 3 cups green beans (trimmed)
- 1 ½ tablespoons smoked paprika
- 5 tablespoons grated Roma tomatoes
- 2 ½ cups short-grain rice
- 4 rosemary sprigs
- 3 cups mini sweet bell peppers
Instructions
- Gather Ingredients: Ensure you have all the ingredients prepped and ready for a smooth cooking experience.
- Soak the Saffron Threads: Soak the saffron threads in 4 tablespoons of warm water for a few minutes to release their color and aroma.
- Prepare the Stock: Pour the chicken stock into a saucepan and bring it to a boil. Keep it hot and ready to use.
- Cook the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large paella pan or cast iron pan over medium-high heat. Brown the chicken, turning occasionally, for about 15 minutes until golden.
- Cook the Vegetables: Using the same pan, add the lima beans and green beans. Sauté for 3-4 minutes until softened. Then add the mini sweet bell peppers and minced garlic, sautéing for another 1-2 minutes. Season with salt and pepper.
- Add the Tomatoes: Mix in the grated Roma tomatoes and smoked paprika, stirring for 1-2 minutes. Add the saffron water and cook for another few minutes to blend the flavors.
- Add the Rice: Stir in the uncooked short-grain rice, mixing it well with the other ingredients to ensure it’s evenly coated.
- Add the Stock: Pour the hot chicken stock over the rice and chicken, ensuring everything is evenly distributed.
- Add the Rosemary: Arrange the rosemary sprigs on top. Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer the Rice: Cover the pan with a lid, leaving a slight gap for steam to escape, and cook for 15 minutes. Then uncover and cook on medium heat for an additional 20-23 minutes. Remove the rosemary sprigs before serving.
- Time to Serve: Serve the paella directly from the pan while it’s hot. Garnish with fresh parsley for a pop of color and freshness.
Video
Notes
- Use the Right Pan: A wide, shallow paella pan or cast iron pan helps the rice cook evenly and achieve the perfect crispy layer at the bottom, known as socarrat.
- Quality Ingredients: Fresh vegetables, high-quality saffron, and good chicken stock make a noticeable difference.
- Don’t Stir the Rice: Once you add the stock, let the rice cook undisturbed to get the ideal texture and flavor.