Paella Valenciana

Paella Valenciana
4.5 from 2 ratings
This traditional dish from the Valencia region of Spain can be a real showstopper when you bring it to the table in a paella pan, garnished with flat-leaf parsley and lemon wedges so your guests can squeeze over. It features shrimp, chicken, and sausage, lots of onion and asparagus, as well as luxurious saffron threads, and you can make it in under an hour. It's so delicious, you'll want to serve it in this unforgettable way. But what if you don't happen to have a paella pan? You can use a large skillet instead, at least 12 inches but preferably 14 to 15 inches, with ovenproof handles. -The Mediterranean Table This recipe is courtesy of The Mediterranean Table.
Prep Time
Cook Time
Total time: 40 minutes
  • 3 1/2 cup reduced-sodium chicken broth
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon saffron
  • 2 teaspoon olive oil
  • 1 medium white onion, chopped
  • 2 medium cloves garlic, chopped
  • 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
  • 1 pound medium shrimp, peeled and deveined
  • 2 cup uncooked arborio rice
  • 1/2 cup dry white wine
  • 1/4 pound smoked variety, thinly sliced uncooked turkey sausage
  • 1 pound uncooked asparagus, steamed and cut into 1-inch pieces
  • 1/4 cup fresh parsley
  • 8 wedges lemon
  1. Preheat oven to 325°F. In medium saucepan, bring 3 1/2 cups broth, 1/8 teaspoon cayenne, and 1/8 teaspoon saffron to boil. Set aside.
  2. Meanwhile, in very large nonstick heatproof skillet or paella pan, heat 2 teaspoons oil over medium-high. Add 1 chopped onion and 2 cloves minced garlic and cook, stirring often, until onion starts to turn translucent, about 2 minutes. Add 1 pound chicken and 1 pound shrimp. Cook, tossing occasionally, until chicken begins to brown and shrimp turn pink, about 1 minute. Add 1/2 cup rice and cook, stirring constantly, until heated through, about 1 minute. Add reserved broth and 1/2 cup wine, then stir in 1/4 pound sausage and 1 pound asparagus and return to boil. Reduce heat to medium and cook for 5 minutes.
  3. Transfer skillet to oven. Bake until liquid is absorbed and rice is tender, about 15 minutes. Garnish paella with chopped 1/4 cup parsley and serve with 8 lemon wedges.