Authentic Paella Valenciana
Ingredients:
2 tbsp olive oil
1/2 lb chicken thighs, cut into pieces
1/2 lb rabbit, cut into pieces optional
1/2 lb green beans, trimmed
1 tomato, chopped
2 cups short-grain rice
4 cups chicken broth
1/2 tsp saffron threads
1 tsp paprika
1/2 lb shrimp, peeled and deveined
1/2 lb mussels or clams
1/2 cup peas
Lemon wedges, for garnish
Salt and pepper, to taste
Instructions:
1 In a large paella pan or wide skillet, heat olive oil over medium heat. Brown the chicken and rabbit pieces if using, then remove and set aside.
2 Add the green beans and chopped tomatoes to the pan. Cook for about 5 minutes, until softened.
3 Stir in the rice, paprika, and saffron threads. Pour in the chicken broth and bring to a simmer. Cook for 15-20 minutes, without stirring, until the rice absorbs the broth.
4 Add the shrimp, mussels or clams, and peas. Cover and cook until the seafood is done and the rice is tender, about 5-10 more minutes.
5 Season with salt and pepper. Garnish with lemon wedges and serve!
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