A classic recipe for Paella, a Spanish dish known for its flavorful combination of rice, saffron, and a variety of meats and/or seafood. This recipe is for a traditional Valencian-style paella.
Cheers to a perfect Spanish culinary union!
Red wine complements the rich and vibrant flavors of traditional Valencian-style paella. The wine’s robust character pairs well with the saffron-infused rice and the medley of meats and seafood. Its depth enhances the overall complexity, creating a delightful harmony that elevates the dining experience, making the classic paella even more enjoyable.
Ingredients:
- 2 cups Spanish paella rice (Bomba rice or Calasparra rice)
- 4 cups chicken broth
- 1 pinch saffron threads
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tomato, grated
- 1 teaspoon smoked paprika
- 1 lb (450g) chicken thighs, bone-in, cut into pieces
- 1/2 lb (225g) rabbit meat, cut into pieces (optional)
- 1/2 lb (225g) Spanish chorizo, sliced
- 1/2 lb (225g) green beans, trimmed and halved
- 1/2 cup fresh or frozen peas
- 1 dozen fresh clams, scrubbed
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Saffron Broth:
- Heat the chicken broth in a small saucepan. Add the saffron threads to the broth and let it steep to infuse the flavor.
- Sauté Vegetables and Meats:
- In a paella pan or wide skillet, heat olive oil over medium heat. Add chopped onions and cook until softened.
- Add minced garlic, sliced bell peppers, and grated tomato. Cook for a few minutes until the vegetables are tender.
- Add chicken pieces, rabbit (if using), and chorizo. Brown the meats on all sides.
- Season and Add Rice:
- Season the meats and vegetables with salt, pepper, and smoked paprika. Stir in the rice, ensuring it’s evenly distributed across the pan.
- Pour in Saffron Broth:
- Pour the saffron-infused chicken broth over the rice and meat. Distribute it evenly across the pan.
- Simmer and Arrange Clams:
- Bring the mixture to a simmer and let it cook uncovered for about 10 minutes.
- Arrange the green beans and peas on top of the rice. Nestle the clams into the rice, hinge-side down.
- Continue Cooking:
- Continue to cook for another 10-15 minutes or until the rice is almost done and the clams have opened. Discard any clams that do not open.
- Rest and Garnish:
- Remove the paella from the heat and let it rest for a few minutes.
- Garnish with chopped fresh parsley and serve the Paella with Clams hot, accompanied by lemon wedges.
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