Spanish Paella Valenciana
Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.
Ingredients
Protein
- 1.5 lbs chicken thighs or breast cut into 2-inches cubes
Fresh Produce
- 4 oz snap or snow peas
- 1 tomato chopped
- 1 red bell pepper sliced, fried (optional)
Special Ingredients
- 2 cups Arborio or any short grain rice
- 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
Staples Group 1: Liquid, Dairy, Fat
- 4-5 cups stock chicken or fish
- 4 tbsp olive oil
Staples Group 2: Salty, Sour, Sweet
- salt & pepper
- 1-2 lemons
Staples Group 3: Breading, Onion & Co
- 2 cloves garlic finely chopped or grated
Culinary Spice Kit
- 1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
- 1 pouch Paella [2] spice Spanish saffron
Alternative Spices
- 1 bay leave add leave in whole
- 1 tbsp paprika
- 1 tsp rosemary
- 1 tsp smoked paprika optional
- 0.5 tsp cayenne optional
Instructions
Prepare
- In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.
Cook
- In a PAN*, heat olive oil.
- Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
- Push meat to the edges.
- In the center of the PAN, add the vegetables and fry until they turn slightly brown.
- Mix them with the meat.
- Reduce heat to medium. Add garlic and fry for about 1 minute.
- Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
- Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
- Distribute rice throughout the PAN and make sure that the rice is covered with stock.
- Bring to boil. Do not stir again!
- Simmer for about 15-20 minutes until the rice is cooked.
- After 10 minutes, cover the PAN with a lid or aluminum foil.
- Turn the heat off.
- Let rest for 5 minutes.
Optional
- Garnish with fried bell pepper.
Serve
- Serve with lemon wedges.
- Enjoy!
Notes
▪ Substitute half of the chicken with rabbit or pork.
▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.
Spanish Paella Valenciana
Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.
Shopping List
- 1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
- 2 cups Arborio or any short grain rice
- 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
- 4 oz snap or snow peas
- 4-5 cups stock (chicken or fish)
- 1-2 lemons
- 1 tomato (chopped)
- 2 cloves garlic (finely chopped or grated)
- 4 tbsp olive oil
- salt & pepper
Optional
- 1 red bell pepper (sliced, fried)
Culinary Spice Kit
- [1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
- [2] Spanish saffron
Alternative Spices
- 1 bay leave (add leave in whole)
- 1 tbsp paprika
- 1 tsp rosemary
- 1 tsp smoked paprika (optional)
- 0.5 tsp cayenne (optional)
Prepare
- In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.
Cook
- In a PAN*, heat olive oil.
- Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
- Push meat to the edges.
- In the center of the PAN, add the vegetables and fry until they turn slightly brown.
- Mix them with the meat.
- Reduce heat to medium. Add garlic and fry for about 1 minute.
- Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
- Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
- Distribute rice throughout the PAN and make sure that the rice is covered with stock.
- Bring to boil. Do not stir again!
- Simmer for about 15-20 minutes until the rice is cooked.
- After 10 minutes, cover the PAN with a lid or aluminum foil.
- Turn the heat off.
- Let rest for 5 minutes.
Optional
- Garnish with fried bell pepper.
Serve
- Serve with lemon wedges.
- Enjoy!
▪ Substitute half of the chicken with rabbit or pork.
▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.
