Valencian paella

Valencian paella

Ingredients

  • 80 ml (⅓ cup) extra-virgin olive oil
  • 2 Spanish onions
  • 2 grain-fed chickens
  • 1 L (4 cups) long-grain rice
  • 1.5 L (6 cups) chicken broth
  • 30 g (1 packet) paella spices
  • 600 g (1.3 lb.) tiger shrimp
  • 600 g (1.3 lb.) squid, cut in rounds
  • 1 kg (2.2 lb.) cleaned mussels
  • 1 g (1 pinch) Spanish saffron
  • Salt and freshly ground pepper
  • 250 g (4 oz.) Spanish chorizo

Preparation

  • Preheat the oven to 350°F.
  • Cut each chicken into eight pieces.
  • Mince the onions.
  • In a skillet, bring the chicken broth, half the spice packet and the Spanish saffron to a simmer.
  • In a paella pan (ideally), sauté the shrimp and squid. Season the chicken pieces with the other half of the paella spice packet, add them to the paella pan and sauté them.
  • When the chicken is half-cooked, add the onions, sweat them and then add the rice. Mix everything together well.
  • Add the broth and the chorizo, then cover. Bake for 15 minutes in the oven or cook over medium-high heat on the stovetop.
  • The paella is ready when the mussels open and the rice is tender.