A large, shallow saffron-tinted pan dotted with a myriad of vibrant ingredients: generously scattered sunset-orange shrimp intertwined with succulent slightly charred chicken chunks and rose-hued chorizo slices. Pops of vibrant greens from peas and red bell peppers, soften the heavy color palette. The dish is garnished with lemon wedges on the sides for a final touch.

Festive Paella Valenciana

Name: Festive Paella Valenciana
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 pinch Saffron threads; 6 Chicken thighs, bone-in and skin-on; 12 Large shrimp peeled and deveined; 1/2 pound Spanish chorizo sliced; 2 cups Arborio rice (or Spanish paella rice); 1 cup Green peas; 1 Red bell pepper diced; 4 Garlic cloves minced; 4 cups Chicken broth; 1/4 cup Olive oil; to taste Salt and pepper; for garnish Lemon wedges

A festive, visually stunning mixed paella.

Category Main Course

Prep 20 minutes

Cook 50 minutes

Style Spanish

Technique Sauté

Diet Friendly Gluten-Free

Daily recipe · October 12, 2023

A little about this dish

Celebrating Spanish National Day in the heart of New York City with a festive Spanish dish, Paella Valenciana. A celebration of Spanish flavors with a vibrant collage of ingredients such as seafood, meat and colorful vegetables, each lending its unique essence. Paella is a staple of Spanish cuisine and has prevailed as an iconic representation of the country’s culinary prowess.

Ingredients (for 6)

Saffron threads — 1 pinch
Chicken thighs, bone-in and skin-on — 6
Large shrimp — 12 — peeled and deveined
Spanish chorizo — 1/2 pound — sliced
Arborio rice (or spanish paella rice) — 2 cups
Green peas — 1 cup
Red bell pepper — 1 — diced
Garlic cloves — 4 — minced
Chicken broth — 4 cups
Olive oil — 1/4 cup
Salt and pepper — to taste
Lemon wedges — for garnish

Preparation

Step 1 — 🍗 🌶️ 🍳

Sauté the chicken thighs and Spanish chorizo slices in olive oil until browned, then remove them to a plate.
Step 2 — 🍤 🍳 🍽️

Using the same pan, stir fry the peeled and deveined shrimp until they turn pink, then move them to the same plate.
Step 3 — 🍲 🌶️ 🌱

Sauté the minced garlic in the remaining oils until just brown. Add diced red bell pepper and green peas, stirring until tender.
Step 4 — 🍚 🥘 👨‍🍳

Stir in the Arborio or Spanish paella rice, coating all grains in the oil. Then, add a pinch of saffron threads.
Step 5 — 🐔 🥘 🔥

Pour in the chicken broth, and bring the mixture to a boil.
Step 6 — 🍗 🌶️ ⏲️

Return the sautéed chicken and chorizo to the pan, reduce the heat, and let it simmer for 20 minutes.
Step 7 — 🍤 🥘 ⏲️

Nestle the cooked shrimp into the pan, cover it, and let it cook for a further 10 minutes until the rice is tender.
Step 8 — 🍋 🥘 ⏳

Allow the paella to rest for 10 minutes before garnishing with lemon wedges and serving.

A final fox tip

Traditionally, paellas are not stirred after the stock is added, unlike risotto. Resisting the urge to stir might be a challenge, but it's your key to a perfect Paella with a delightful 'socarrat' (slightly toasted, caramelized rice crust at the bottom). You can add mussels, clams, or a variety of vegetables to suit your taste. This dish can also be a fun interactive cooking experience for kids, letting them place and decorate their seafood!