Authentic Paella Valenciana Recipe
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.
In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic, onions, red pepper flakes, paprika, and bay leaf.
This is truly authentic- If you can, use fresh peas and a good quality saffron, and this excellent recipe will be over the top!
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth, I don't even peel it. 2. Continally test the broth until it's perfect before adding the rice, as a trick; once it's perfect you can take a little out then add water and salt in the pan and cook till it's perfect again so you'll have perfect broth set aside to add to perfect broth in case you need a little more for the rice w/o having to water it down. 3. You can add some roasted red pepper slices on top for a nice presentation. 4. I forgot to mention the most important part, squeeze lemon juice on it before you eat it!
Great recipe, I used 4 chicken thighs + legs, and quarter pound of shrimp cause my pan was a little small. Turned out great!
We made this last night for a group of friends - it's fantastic! If you have leftovers, I highly recommend using them for breakfast by doing a high heat skillet (not the paella pan) and a pressed amount of the paella for a few minutes. Remove, add a hot sauce of your choosing and - blam! instant, delicious breakfast.
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Spanish Chorizo is a smoked sausage with a different flavor than Mexican chorizo. A paella pan is recommended for this recipe.
Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.