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Origin: Murcia, Spain
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Details - Andalusian Style Marcona Almonds - Small Pack - AL006

Recipe - Lolita's Paella Valenciana (HotPaella's Own Famous Recipe)

Origins of the Recipe

Originated in the country outside of the city of Valencia, where the fertile river valleys run into the Mediterranean sea, Arroz a la Paella is truly a masterpiece of Spanish cuisine. Valencia's temperate climate and fertile lands make an ideal spot for growing specialty rice, and the proximity to the sea make seafood plentiful. The locals would utilize the ingredients available, rice and seafood, to make marvelous feasts in honor of birthdays, Saint's days, and festivals. Arroz a la Paella takes it's name from the wide shallow pan that it is cooked in, traditionally called the Paella or Paellera - that's correct, it is the pan itself that is called the Paella!

The secret to a great Paella is in the sofrito

The mistake most beginners make is they skimp on the sofrito ingredients and think it is only the seafood and chicken that matters. The majority of the flavor comes from the Olive Oil, Pork, Spices, Peppers, and Tomato that are used in the sofrito. We are not talking about bland tomato rice here! We are talking about rice that bursts with flavor and re-affirms to you why Paella is such a talked about dish!

Recipe Size

We find this recipe to be ideal for a 40cm (16 inch) pan - serves about 9.

  • For a 32cm (13 inch) pan, divide the recipe by half - serves about 5.
  • For a 50cm (20 inch) pan, multiply the recipe by two - serves about 14.
  • For a 70cm (28 inch) pan, multiply the recipe by three - serves about 25.
Ingredients

• ½ Lb Mussels
• ¾ Lb Clams
• ¾ cup Extra Virgin Olive Oil
• 5 Chicken Wings (split, and discard the tips)
• 1 Lb Pork Short Ribs cut into squares (have your butcher cut the ribs into 1” sections, crosswise cutting the bones)
• ¾ cup Tomate Sofrito
• 4 Piquillo Peppers chopped
• 4 Cloves Garlic (minced or chopped)
• 2 cups Bomba Paella Rice
• 1 cup Fresh Green Beans (cut into 2” sections)
• ½ to 1 Lb Shrimp (with shells)
• 6 large Scallops
• ¼ tsp. Smoked Paprika (Optional)
• 1 tsp. Crushed Nora Peppers
• 1 tsp. Saffron Threads
• 5 ½ cups Shellfish Broth (recipe on back) or substitute half Chicken Broth, half water.
• Salt to taste
• 4 Piquillo Peppers sliced in strips for garnish
• 1 lemon cut into wedges

Prep Time/ Cook Time

30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using)

Instructions
To make the shellfish broth:
  1. Boil 6 cups of water. Once boiling add Mussels, and Clams. Boil for 2 to 3 minutes until shells open. Remove from broth and reserve the liquid for paella. Discard any unopened shells.
For the sofrito:
  1. Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork for 5-10 minutes under medium-high heat.
  2. Add the Tomate Sofrito, chopped Piquillo Peppers, and Garlic. Cook for 2-3 minutes.
Build the Paella:
  1. Add the Rice and stir the mixture to coat, about 1 minute.
  2. Add the Green Beans, Shrimp, Scallops, Smoked Paprika, Crushed Nora Peppers and crushed Saffron threads. Stir under medium heat for 1 minute to incorporate the mixture.
A Tip from Yaya's Kitchen Tip From Yaya's Kitchen: Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
  1. Add the hot Shellfish Broth (recipe listed above) to the Rice Mixture (add 5 ½ cups if using Bomba Rice, otherwise add 4 cups.)

A Tip from Yaya's Kitchen Tip From Yaya's Kitchen: From the point of adding the hot Shellfish Broth and the liquid coming to a full boil over the entire pan, the total cooking time to completion of the recipe will be about 15-20 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.). Do not stir after this point, and control the heat so the bottom is not scorched. Do not stir after this point, and control the heat so the bottom is not scorched.
  1. Add Salt to taste (it is best to add less at first, as the seafood releases salt while cooking.)
  2. Arrange the Mussels, Clams, and the Piquillo Peppers reserved as garnish onto the surface of the paella.
  3. Continue cooking until rice is almost done, but still firm in the center.
  4. Remove from heat. Cover and let rest for 5-10 minutes, as the Rice will continue to cook even after removed from heat.
  5. Garnish with lemon wedges and enjoy the best Paella of your life!
Tips for Beginners

Paella is more of an art than a science, so it may take a little practice to be able to make it quickly. These tips may help:

  • Have your ingredients cleaned, chopped, and measured in individual bowls so that you may add them quickly when the recipe is cooking.
  • Be sure to use a big enough burner or stove for your pan. Ideally, you wand a medium-low flame that is dispersed over the entire bottom of the pan.
  • Cooking times are approximate; lower heat = longer cooking time, higher heat = faster cooking time (but at the risk of burning.)
  • The amount of liquid to add to the rice varies depending on the rice variety and the other ingredients you have added to the paella. When the cooking is half way done, feel free to add a little more liquid to the pan if the rice seems too dry.
  • If the rice doesn't seem to be cooking properly around the edges because the burner/stove you are using is just a little too small, you may partially cover the edges of the pan to help retain heat and ensure even cooking.
Regional Variations

Each region of Spain has their own unique variation of Paella, so feel free to experiment. Journey to the mountainous regions by adding chorizo, rabbit, or judion beans; journey to the coast by adding squid or langostino (lobster); or discover your own favorite by experimenting with smoked paprika, onions, or even vegetarian.

Frying The Chicken and Pork:
Frying the chicken and pork to make Paella
Making the Sofrito:
Adding Tomate Frito and Piquillo Peppers to the Paella
Just before adding the broth:
Adding bomba rice to the Paella
The Finished Paella:
The Complete Paella Valenciana

Buy everything that you need for this recipe with one click:

Add With One Click: Traditional Paella Pan, Bomba Rice, Saffron, Sofrito, Piquillo Peppers, and Olive Oil

Buy individual products that you'll need to make this recipe:

Bomba Rice D.O. in Textile Bag - RC003
Certified origin from the L’Albufera nature preserve. Why is Bomba worth the extra cost?
Size: 2.2Lbs/1Kilo
Origin: Valencia, Spain
Details - Bomba Rice D.O. in Textile Bag - RC003
La Mancha Saffron Jar with Mortar and Pestle - AZ007
Decorative crystal jar containing ultra-quality saffron threads and a ceramic mortar and pestle.
Size: 0.04oz/1g
Origin: La Mancha, Spain
Details - La Mancha Saffron Jar with Mortar and Pestle - AZ007
Sofrito Rustic Spanish Tomato Sauce - SC008
This rustic Spanish tomato sauce is big in flavor. Crafted for traditional Spanish cooking, yet versatile enough for everyday use, it’s a must for your paella.
Size: 12.3oz/350g
Origin: Barcelona, Spain
Details - Sofrito Rustic Spanish Tomato Sauce - SC008
Piquillo Peppers from Lodosa - PP009
Whole piquillo's are roasted over acorns and oak embers for a unique smokey flavor that is a must for all your spanish cooking and tapas recipes.
Size: 7.8oz/220g net
Origin: Lodosa, Spain
Details - Piquillo Peppers from Lodosa - PP009
Malaca Vetus Extra Virgin Olive Oil OO035
This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
Details - Malaca Vetus Extra Virgin Olive Oil OO035