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See Recipe for Valencian Paella

Valencian Paella Recipe

 by Chef Jane Ireland

Valencian Paella Recipe


  • 6 cups of chicken stock
  • Generous pinch of saffron
  • 1 pound of boneless chicken thighs cut into 1-inch pieces
  • Salt and pepper
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of oregano
  • 5 tablespoons olive oil
  • 8 ounces of chorizo sausage
  • 1 onion diced
  • 1 red pepper chopped
  • 3⁄4 cup green beans trimmed and cut into 1 inch pieces
  • 1 can artichokes drained and halved
  • 6 cloves garlic minced
  • 2 ripe tomatoes grated on a box grater, skins discarded.
  • 2 cups of short grain rice

Valencian Paella cooking procedure:

  • Rub chicken generously with salt and pepper, the oregano and 1 teaspoon of paprika. Let sit for 30 minutes.
  • Preheat oven to 425 degrees.
  • Heat chicken stock to a simmer add saffron and keep warm until needed.
  • Heat 2 tablespoons olive oil in 15 or 16 inch Paella pan over single burner.
  • Add seasoned chicken and sauté until browned then push to the cooler edge of the pan.
  • Add chorizo sausage and brown it then also push to edge of the pan.
  • Add 2 more tablespoons of olive oil and sauté beans and red peppers until they 
  • begin to brown and soften Add the artichokes and sauté another few minutes.
  • Add remaining one tablespoon of olive oil and the garlic to the pan and stir for a few seconds.
  • Add the remaining 1-teaspoon of paprika and the tomatoes. Stir and cook until sauce thickens and reduces.
  • Add the rice and stir to coat with pan mixture. Pour in 4 cups of simmering stock.
  • Set the pan over two burners and shake it to evenly distribute the rice.
  • Cook over medium heat until the cooking liquid is almost level with the rice but the rice is still soupy. Periodically rotate the pan so the liquid boils evenly.
  • If the liquid is absorbed too fast and the rice seems a bit raw then sprinkle on some more stock.
  • Transfer paella pan to the oven and bake until rice is tender but still al dente about 15 minutes.
  • Check a few times and sprinkle more stock over if the rice seems too dry.
  • Remove from oven, cover with foil and let sit for ten minutes.

If you want to add seafood to make a mixed Paella add cleaned clams mussels, shrimp, or chopped fish and put into oven stage.


Enjoy and share this Valencian Paella Recipe!

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