SuChef Recipes
Spanish

Paella Valenciana with Seafood

Authentic Spanish seafood paella featuring saffron-infused bomba rice, fresh shellfish, and a perfect socarrat crust. No peas in traditional Valenciana but included here for seafood balance.

65 minhard4 servings
Paella Valenciana with Seafood
Prep Time
25 min
Cook Time
40 min
Total Time
65 min

Ingredients

Equipment

  • 15-inch paella pan
    Alternative: Large wide skillet
  • Wooden spoon

★ = Essential

Instructions

  1. Bloom Saffron threads in 2 tbsp warm water. Set aside.

    Bloom saffron
    ✓ Checkpoint: Water turns deep golden orange

  2. Heat paella pan with olive oil. Add rice and toast 2 minutes. Pour in bloomed saffron and stock.

    Toast rice and add stock
    ✓ Checkpoint: Rice grains turn translucent at edges

  3. Add Large shrimp and Mussels. Simmer without stirring 18 minutes to develop socarrat.

    Develop socarrat⚠️ Critical step
    ✓ Checkpoint: Rice absorbs liquid, bottom crust forms and crackles

Nutrition

(per serving)

480
Calories
38g
Protein
52g
Carbs
12g
Fat
3g
Fiber

Storage

Refrigerator: 2 days

Best eaten same day. Reheat gently on stovetop with splash of stock.

Reheating: Avoid microwave to preserve socarrat texture.

Variations

  • Traditional Meat Paella: Replace seafood with rabbit and chicken thighs
  • Vegetarian Paella: Use artichokes, green beans, and extra peppers
  • Spicy Seafood Paella: Add smoked paprika and cayenne with saffron
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