Paella is quintessentially Spanish. It’s hard to say exactly what is in paella — it varies from region to region and from cook to cook — but most paella starts with a base of bomba rice, known for absorbing 3x more liquid than your standard variety, and can contain meat, seafood, vegetables, or all of the above. Its modern form is said to have originated in the mid-10th century around the Albufera lagoon, next to the city of Valencia. Its name comes from a Valencian word that refers to the pan in which it is cooked.
This Paella Valenciana recipe incorporates both meat and seafood, and comes from Chef Jamie Bissonnette, the chef for our Spain box.
Serves: 4-6 | Time: 50 minutes
- 2 Tbsp. extra-virgin olive oil
- ½ c. diced red peppers
- 1 small onion
- 1 bunch scallions, whites and tops separated
- 2 cloves garlic
- 1 cup chorizo
- ¼ cup tomato paste
- 1 boneless, skinless chicken breast
- salt and pepper
- 1 cup bomba ross
- 4.5 cups stock of your choice
- 1 can Espinaler canned mussels
- 4-6 peeled, deveined shrimp
- Place a large pan on medium heat and add extra-virgin olive oil, swirling to coat the pan.
- Add the peppers, onion, scallion whites, garlic, chorizo, and tomato paste, and saute on medium heat for 5-10 min.
- Add chicken breast cut into a medium dice, season with salt and pepper, toss with other ingredients and saute for 2 more minutes.
- Add the rice, toss well, and toast until it is translucent, about 3 minutes.
- Add stock and turn to high heat. Boil for 8-10 minutes, making sure not to stir.
- Scatter the mussels and shrimp on top and turn heat to medium.
- Check the bottom of the paella for a crust. Once crust is formed, garnish with scallion tops, paprika, and a drizzle of extra-virgin olive oil. Let sit for 5 minutes, then serve family style, right out of the pan.