Introduction to Paella Valenciana
Imagine the wide, flat paella pan (paellera) simmering over an open fire, the rice crackling as it forms the prized socarrat, and the vibrant aroma of saffron wafting through the air. Paella is more than just a meal—this Spanish cultural icon hails from Valencia and represents a social event centered around a fragrant pan of saffron-infused rice, accompanied by various meats, seafood, and vegetables. The secret to an unforgettable paella lies in the quality of the rice, the finesse of the pan, and the technique used to achieve the perfect texture, especially the caramelized socarrat at the bottom. In this ultimate guide, we focus on a classic mixed paella (paella mixta) to appeal to a diverse audience while respecting its Valencian roots.
Key Recipe Highlights
- Cuisine: Spanish (Valencian)
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8 people
- Dietary Note: Gluten-free
Ready to host an unforgettable Spanish feast? Pin this ultimate paella guide to your dinner party board!
Essential Ingredients
For the Sofrito and Broth:
- 1/4 cup extra virgin olive oil
- 1 large tomato, grated (discard the skin)
- 1 large onion, finely chopped
- 1 red bell pepper, sliced into strips
- 6 cups chicken or seafood broth, warmed
- 1 large pinch (about 1/2 tsp) of saffron threads, toasted and crushed
- 1 teaspoon smoked paprika (pimentón)
For the Proteins:
- 4 bone-in, skin-on chicken thighs
- 1/2 lb (225g) large shrimp, peeled and deveined
- 1/2 lb (225g) mussels, scrubbed and debearded
- 4 oz (115g) squid, cleaned and sliced into rings (optional)
- 1/2 cup frozen peas
The Essential Starches:
- 2 cups Spanish short-grain rice (bomba or calasparra)
- 1 lemon, cut into wedges for serving
Step-by-Step Method
1. Prepare the broth: In a small saucepan, warm the broth. Crush the saffron and stir into the broth with smoked paprika. Keep it simmering on a back burner.
2. Brown the chicken: Season the chicken thighs with salt. Heat the olive oil in a paella pan over medium-high heat, browning the chicken until golden. Set aside.
3. Create the sofrito: In the same oil, sauté the onion and bell pepper until softened. Add the grated tomato, cooking until the mixture darkens and the oil separates. This is your flavor base.
4. Toast the rice: Add rice to the pan, stirring for 1-2 minutes, coating each grain in the sofrito.
5. Pour in the broth: Add warm saffron broth and stir once. Do not stir again to ensure socarrat forms!
6. Arrange the proteins: Nestle chicken back in, laying shrimp, mussels, and squid on top.
7. Cook undisturbed: Bring it to a boil; reduce to a simmer for 20-25 minutes, rotating the pan occasionally.
8. Create socarrat: Increase heat for the last 1-2 minutes. Listen for the crackling—this indicates the socarrat!
9. Rest and serve: Cover and let it rest for 10 minutes before serving with lemon wedges.